Slow-Cooker French Onion Pot Roast


Main Dish
Slow-Cooker French Onion Pot Roast

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    A savory meal for a cozy weeknight in—buttery mashed potatoes topped with fall-apart tender beef, onions and Gruyère cheese.

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    Servings and Ingredients

    Serves 6
    1 (1½- to 2-lb.) Hy-Vee Angus Reserve boneless beef chuck arm pot roast
    1 tsp. Hy-Vee salt, divided, plus additional to taste
    ½ tsp. Hy-Vee black pepper, plus additional to taste
    ½ (2-oz.) pkg. Hy-Vee onion soup & dip mix (1 envelope), divided
    6 tbsp. Hy-Vee unsalted butter, divided
    2 medium yellow onions, thinly sliced
    1 (32-oz.) container Hy-Vee beef broth
    2 tbsp. Full Circle Market organic raw, unfiltered apple cider vinegar
    10 B-size red potatoes, halved crosswise
    ½ c. Culinary Tours Gruyére cheese chunk, shredded
    Fresh thyme, for garnish

    Things To Grab

    • Paper towels
    • Sharp knife
    • Large cast iron skillet
    • Wooden spoon
    • 6-qt. slow cooker
    • Tongs
    • Large bowl
    • Slotted spoon
    • Electric mixer
    • Cutting board
    • 6 serving plates


    1. Pat pot roast dry with paper towels; trim outer fat, if necessary. Season both sides of beef with ½ tsp. salt, ½ tsp. pepper, then season with ½ envelope onion soup & dip mix. Let roast stand at room temperature for 30 minutes.

    2. Meanwhile, melt 3 Tbsp. butter in a large cast iron skillet over medium heat. Add onions and remaining ½ tsp. salt. Cook, uncovered, for 6 to 8 minutes or until onion edges are lightly browned, stirring occasionally. Transfer onions to a 6-qt. slow cooker.

    3. Add 1 Tbsp. butter to the same skillet. Sear roast for 2 to 3 minutes on each side or until brown. Place roast on top onions in slow cooker.

    4. Sprinkle beef with remaining ½ pkg. onion soup & dip mix. Add broth, apple cider vinegar and potatoes. Cover and cook on HIGH for 4½ to 5 hours or until beef is fork-tender.

    5. Transfer potatoes to a large bowl using a slotted spoon; add remaining 2 Tbsp. butter. Beat with an electric mixer on medium until well combined. Salt and pepper to taste.

    6. To serve, transfer roast to a cutting board; slice or shred into large pieces. Divide mashed potatoes among 6 serving plates; top with roast slices. Drizzle with desired amount of the cooking liquid and cooked onions; top with cheese. Garnish with thyme, if desired. Season to taste with additional salt and pepper.

    Nutrition facts


    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 150mg
    • Sodium: 960mg
    • Total Carbohydrates: 49g
    • Protein: 36g

    Daily Values

    Iron 20%
    Calcium 10%
    Vitamin D 0%
    Potassium 35%