How many of you can catch an aroma of a food today that transports you right back to your childhood? I have several, but I have to say, a pot roast cooking in the slow cooker all day has got to be at the top of my list! This was a staple in our home during the cooler months of the year when I was growing up and it STILL is one of the most comforting smells I can think of, filled with thoughts of cozy days curled up under a blanket on the couch watching movies with my Mom. By now, you probably know I’m a sucker for nostalgic memories like this one and deep-routed traditions. I love recreating these moments and traditions for Sky, and I pray that one day in the future she will look back to these days unraveling right now with joy and love in her heart. My French Onion Pot Roast is one of those recipes that I hope transcends time for her and becomes a part of her story in the same way that my Grandmother and Mother’s pot roast became a part of mine!

The good news about this roast is that it is super easy to make (your slow cooker does all the heavy lifting), but the bad news is that it produces the most amazing aroma LOOOONNNNGGG before it is ready to eat, so it causes a bit of torture if you’re in the house while it’s cooking. The result is worth the torture though…I promise!

To make this, you will need a chuck roast, of course, Himalayan pink salt, freshly ground black pepper, flour, olive oil Lipton Onion Recipe Soup & Dip Mix and hot water. You can also opt to throw in some fingerling potatoes and/or mushrooms if you’d like, but I usually serve this alongside my whipped potatoes.

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To make this French Onion Pot Roast, begin by preheating a cast iron skillet over high heat. My slow cooker has a “sear” setting, so I usually use that rather than the skillet, but both work just as well.

Next, pat your roast dry with paper towels and coat the top with 1 Tablespoon salt and 1 teaspoon freshly ground black pepper. Make sure to rub the salt and pepper into the roast thoroughly. Sprinkle 1 ½ Tablespoons of flour over the surface of your roast; spread it evenly with your hands to coat it entirely. Gently pick your roast up and flip it over to the other side; coat it with the remaining salt, pepper, and flour. Coat your cast iron skillet or slow cooker (if able to sear in it) with olive oil. Heat for 3-4 minutes. Gently place your roast into the skillet or slow cooker. Sear the top and bottom of your roast for about 4 minutes a piece and all sides for about 2 minutes a piece to form a brown crust (add more oil if necessary).

While your roast is searing, empty both packages of your Lipton Onion Recipe Soup & Dip Mix into your hot water, whisking to incorporate it completely; set aside.

Add your fingerling potatoes and/or mushrooms (if using) to the bottom of your slow cooker and lay your roast on top of the vegetables. Pour your onion soup into the slow cooker to surround the roast. Cover and cook on high for 8 hours or until your roast falls apart when gently prodded with a fork. As I stated above, I like to serve this alongside my whipped potatoes and a steamed vegetable, but the possibilities are endless for sides that will taste amazing with this roast!

French Onion Pot Roast

Recipe by Sarah K. Young

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

235

kcal

This French Onion Pot Roast not only offers the most delicious, flavorful, melt-in-your mouth piece of beef you will every try, it also fills your home with an incredibly comforting smell!

Ingredients

3-5 pound boneless beef chuck roast
2 Tablespoons coarse Himalayan pink salt
2 teaspoons black pepper, freshly ground
3 Tablespoons flour
1-2 Tablespoons olive oil
2 (1 ounce) packages Lipton Onion Recipe Soup & Dip Mix
4 cups hot water
Fingerling potatoes (optional)
Mushrooms (optional)

METHOD

Preheat cast iron skillet over high heat or set slow cooker to sear.
Pat roast dry with paper towels. Coat top of roast with 1 Tablespoon salt and 1 teaspoon freshly ground black pepper. Rub salt and pepper into roast thoroughly. Sprinkle 1 ½ Tablespoons flour over surface of roast; spread with hands to coat entirely. Gently pick roast up and flip over to other side and coat with remaining salt, pepper, and flour. Coat cast iron skillet or slow cooker (if able to sear in it) with olive oil. Heat for 3-4 minutes. Gently place roast into skillet or slow cooker. Sear top and bottom of roast for about 4 minutes a piece and all sides for about 2 minutes a piece to form a brown crust (add more oil if necessary).
While roast is searing, empty both packages of Lipton Onion Recipe Soup & Dip Mix into hot water, whisking to incorporate completely; set aside.
Add fingerling potatoes and/or mushrooms (if using) to the bottom of slow cooker and lay roast on top of the vegetables. Pour onion soup into the slow cooker to surround the roast. Cover and cook on high for 8 hours or until roast falls apart when gently prodded with fork.