Easy Slow Cooker French Onion Roast And Vegetables Recipes

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FRENCH ONION POT ROAST (SLOW COOKER RECIPE)



French Onion Pot Roast (Slow Cooker Recipe) image

Provided by Julie Deily

Time 9h20m

Number Of Ingredients 9

3 celery stalks (trimmed & cut into 3-inch pieces)
4 large carrots (washed, ends trimmed & cut into thirds (if really thick, cut in half length-wise))
1 large onion (thinly sliced)
1 teaspoon salt
1/2 teaspoon pepper
3 to 4 pound boneless beef chuck roast (also known as a California roast)
3 Tablespoons unbleached all-purpose flour
1 to 2 Tablespoons vegetable or olive oil
homemade or canned french onion soup (if using condensed, use 10.5-ounce can or 3 cups non-condensed)

Steps:

  • Add carrots, celery and onions to the bottom of the slow cooker.
  • Mix flour, salt and pepper together in a small bowl.
  • (Optional) Trim any fat on the sides off of the roast and rinse with water.
  • Pat the beef dry with paper towels. Using your fingers, add flour mixture to cover the roast. (My roast this time was taller than I usually get it and it was tied for me. You can tie yours with kitchen twine if you want.)
  • Heat 1-2 tablespoons of oil in a large dutch oven on medium to medium high heat for to 4 minutes. Add roast to heated pan and heat to sear for 2 to 4 minutes on each side. (Add more oil if needed and lower heat if necessary.) Use tongs to flip the roast and to hold the roast on its ends and sear for one minute.
  • Add the seared beef roast on top of the vegetables. Add french onion soup to the slow cooker. (If using condensed soup, add 1 cup of water to the slow cooker.)
  • Cook roast in slow cooker on low for 8 to 9 hours or high for 5 hours.
  • Serve with vegetables from the slow cooker and mashed potatoes or noodles.

SLOW COOKER POT ROAST WITH FRENCH ONION SOUP



Slow Cooker Pot Roast With French Onion Soup image

French onion soup makes slow cooker pot roast a quick and very easy preparation-one you'll want to make again and again.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 8h10m

Yield 6

Number Of Ingredients 6

3 to 4 pounds top round roast or lean chuck
1 can (10 1/2 ounces) condensed French onion soup
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
2 to 3 tablespoons cold water
Salt and pepper, to taste

Steps:

  • Cut the roast into 4 to 6 large chunks and place them in the slow cooker . Add the French onion soup and mushrooms. Cover and cook on low for 8 to 10 hours, or until very tender. Or cook on high for 4 to 5 hours.
  • If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
  • Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
  • Serve the gravy with the beef (cubed or shredded) and mushrooms.
  • Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.

Nutrition Facts : Calories 656 kcal, Carbohydrate 7 g, Cholesterol 274 mg, Fiber 1 g, Protein 95 g, SaturatedFat 11 g, Sodium 434 mg, Sugar 2 g, Fat 28 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g

MARIE'S EASY SLOW COOKER POT ROAST



Marie's Easy Slow Cooker Pot Roast image

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by Marie Thomas

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 9h40m

Yield 8

Number Of Ingredients 8

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Steps:

  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  • Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g

SLOW COOKER FRENCH ONION SOUP



Slow Cooker French Onion Soup image

This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it's been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day.

Provided by Chandrav

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 5h5m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
4 large yellow onions, sliced and separated into rings
1 tablespoon white sugar
2 cloves garlic, minced
½ cup cooking sherry
7 cups reduced-sodium beef broth
1 teaspoon sea salt, or to taste
¼ teaspoon dried thyme
1 bay leaf
8 slices of French bread
½ cup shredded Gruyere cheese
⅓ cup shredded Emmental cheese
¼ cup freshly shredded Parmesan cheese
2 tablespoons shredded mozzarella cheese

Steps:

  • Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
  • About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
  • Broil bread slices until toasted, 1 to 2 minutes per side.
  • Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
  • Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 17.5 g, Cholesterol 37.6 mg, Fat 14.7 g, Fiber 1.5 g, Protein 11 g, SaturatedFat 8.7 g, Sodium 595.9 mg, Sugar 6 g

EASY SLOW-COOKER POT ROAST



Easy Slow-Cooker Pot Roast image

I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering in the slow cooker all day. There's nothing better. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 10h10m

Yield 10 servings.

Number Of Ingredients 9

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
6 medium carrots, cut into thirds
6 medium potatoes, peeled and quartered
1 large onion, quartered
3 teaspoons Montreal steak seasoning
1 carton (32 ounces) beef broth
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 696mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

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