French Onion Pot Roast

Ingredients:

2-3 lb. beef pot roast

10.5 oz. can French onion soup

2 – 3 C. water

salt and pepper

1 T. vegetable oil

8 large button mushrooms, cleaned and quartered

2 large carrots, peeled and sliced

**you can make this in the oven using the browning method in a dutch oven, adding in the remaining ingredients and roast.

Instructions:

Heat oil in an electric skillet to 325 degrees. Salt and pepper both sides of the roast.

Place the roast in the skillet and cook for 5-6 minutes to brown, turn and cook and additional 5-6 minutes.

Stir together the soup and 2 C. water and pour over the roast.

Cover and reduce the heat to 225 degrees for 3 hours, turning the roast over half way through cooking time.

If the liquid begins to thicken too much, add in more water as needed, don’t let the liquid cook out.

Add in the mushrooms and carrots during the last hour of cooking.

I did not put potatoes in mine, which is also good, but my husband prefers his mashed.

Nutrition Information:

Nutrition per serving (assuming 6 servings):

Frequently Asked Questions:

Can I use a different cut of beef for this pot roast?

While the recipe calls for a 2-3 lb. beef pot roast, you can use other cuts like chuck roast, sirloin roast, or rump roast. Just ensure it’s suitable for slow cooking.

Is the French onion soup used in the recipe canned or homemade?

The recipe calls for a 10.5 oz. can of French onion soup.

You can use canned soup for convenience, but if you prefer homemade, you can prepare it from scratch.

What can I substitute for the electric skillet?

If you don’t have an electric skillet, you can use a regular stovetop skillet or pan to brown the meat.

Then transfer everything to an ovenproof dish if you choose to use the oven.

Are there any recommended side dishes to serve with this pot roast?

While the recipe mentions you can add potatoes, you can also serve this pot roast with side dishes like mashed potatoes, roasted vegetables, or a green salad for a well-rounded meal.

Can I use a slow cooker instead of an electric skillet or oven?

Yes, you can adapt this recipe for a slow cooker.

After browning the meat, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or until the meat is tender.

Can I use a different type of meat for this recipe?

While the recipe specifies a 2-3 lb. beef pot roast, you can use other cuts of beef suitable for slow cooking, like chuck roast or sirloin roast.

Is the French onion soup from the can condensed or ready-to-eat?

The recipe uses a 10.5 oz. can of French onion soup, which is typically a ready-to-eat soup.

You don’t need to dilute it.

What can I substitute for the electric skillet?

If you don’t have an electric skillet, you can use a regular stovetop skillet or pan for browning the meat.

You can then transfer the ingredients to an ovenproof dish if you choose to cook it in the oven.

Are there variations or additional seasonings I can add for more flavor?

You can customize the seasonings to your taste.

Some people like to add herbs like thyme, rosemary, or bay leaves for added flavor.

Can I use a slow cooker instead of the electric skillet or oven?

Yes, you can adapt this recipe for a slow cooker.

After browning the meat, transfer all the ingredients to the slow cooker and cook on low for 6-8 hours or until the meat is tender.