Onion soup is a type of vegetable soup with sliced onions as the main ingredient. It is prepared in different variations in many different countries, the most famous of which is the French onion soup or Parisian onion soup. Because of the affordable ingredients, it has primarily been a dish for the poor for a long time.
Common for all variations of onion soup is the use of thinly sliced or chopped onions soaked in fat, and a liquid base such as water or broth, possibly including white wine, after which the soup is cooked for a while so that the onions lose their strong flavour and the soup gains a sweet, spicy flavour. In many recipes the soup is thickened with flour or egg yolks.
- (Read article How do you mince an onion to learn how to chop onions)
This easy slow cooker pot roast needs only five common ingredients plus water—you can even substitute vegetables you have on hand or omit them altogether. Start with a good lean beef chuck roast for this recipe or look for a cut of beef with “pot roast” on the label. Chuck roast, bottom round, and rump roast make the best choices for long, slow braising.
Thanks to the low and slow cooking method and the soup, your roast will emerge tender and moist. There’s no need to brown the roast first in this recipe since there’s plenty of flavor thanks to the soup and onion soup mix.
Inexpensive cream of mushroom soup and dry onion soup mix add deep flavor to the roast with minimal effort. Just put everything in the crock pot, set it, and forget it—until the aroma alerts you that it’s time for dinner.
- 3 to 4 pounds lean beef chuck roast
- 2 cups baby carrots, optional
- 2 pounds new potatoes, cut into 2-inch chunks, optional
- 2 (10 3/4-ounce) cans condensed cream of mushroom soup
- 1 1/2 cups water
- 1 (1-ounce) packet dry onion soup mix
- Gather the ingredients.
- Center the roast in the pot of your slow cooker. Line the sides with carrots and new potatoes (or omit the vegetables if you choose).
- Combine the condensed mushroom soup, water, and onion soup mix.
- Pour the soup mixture over the pot roast and vegetables.
- Cook on low 8 to 10 hours or until the meat and vegetables turn tender. Or cook on high for about 3 to 4 hours.
- Remove the meat and vegetables to a platter and cover to keep warm until serving. If desired, spoon some of the liquid from the bottom of the crock pot onto the meat and vegetables, or use the pan juices to make gravy to serve with the pot roast.
- Serve and enjoy.
- Grocers often label cuts of meat for pot roasts, but look for lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
- Condensation in the crock pot waters down the juices by the end of the cooking time. If you want to make gravy, pour the liquid into a medium saucepan and bring it to a boil; simmer briskly for 8 to 10 minutes, or until the volume reduces by about half to concentrate the flavors. Thicken the gravy by combining 2 teaspoons of cornstarch or about 1 tablespoon of flour with a few tablespoons of cold water and mixing until smooth. Stir the paste into the simmering juices until thoroughly incorporated and thickened. Serve the gravy with the sliced pot roast.
- Substitute other vegetables for the potatoes and carrots if you wish. Choose options with similar textures such as sweet potatoes, turnips, or butternut squash chunks instead of potatoes; and parsnips, fennel, or celery root (celeriac) in place of carrots. Whatever you choose to use, keep the size of the pieces consistent. You can also add red, yellow, or white onion cut into large wedges.
The Best Ever Slow Cooker Pot Roast
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it’s there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.