Name: Slow Cooker or Instant Pot French Onion Beef Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Ingredients: 1 tablespoons olive oil; 3 pound beef chuck roast; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup beef stock; 2 onions, sliced; 1 - 1 ounce packet onion soup mix; 1 tablespoon red wine vinegar

This comfort food French Onion Beef Chuck Roast can be made in the Instant Pot or Slow Cooker! It's hearty, flavorful and great with rice, pasta or potatoes!

roast and onions on a white plate with instant pot in the background.

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beef roast on a white platter with blue background.

Today's recipe is really perfect any time of the year! The slow cooker or Instant Pot do all the work for you with this French Onion Beef Roast!

It's made with easy ingredients, it's so full of flavor, definitely a favorite for all onion lovers and it feeds alot of people when you serve it with pasta, rice and mashed potatoes. We've even used it for French Dip sandwiches. So good!

If you have leftovers, it can be re-purposed into so many different meals and really stretch your grocery budget.

This meal is great for weeknights when using the slow cooker, or anytime when using your Instant Pot. We love it for Sunday dinner when it's cold outside. it really is such a wonderful comfort food!

Keep scrolling for tips, process photos, recipes for using leftover beef roast and more!

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What are the ingredients in this recipe?

recipe ingredients displayed on a white and gray background.

olive oil
beef chuck roast
salt
black pepper
beef stock
onions
onion soup mix
red wine vinegar

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

The leftovers can be stored in an airtight container for up to three days.

Make a gravy with the juice. Combine cornstarch and warm water, remove the roast and onions, then whisk into the juice. Cover and cook for an additional 5-10 minutes, until thickened.

beef roast and onions on a white platter with blue background.

Recipes using leftover beef roast you might like:

You can add or substitute with these ingredients:

add a couple cloves minced garlic
add crushed red pepper
use red wine instead of red wine vinegar
add 8 ounces white mushrooms
add fresh, chopped rosemary
use balsamic or apple cider vinegar instead of red wine vinegar
use beefy onion soup mix instead of onion

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roast and onions on a white platter with instant pot in the background.

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I hope you enjoy this recipe as much as we did!

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close up of beef roast on a white platter.

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

8 Hour

Total time

8 H & 10 M

Slow Cooker or Instant Pot French Onion Beef Roast

Ingredients

1 tablespoons olive oil
3 pound beef chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 cup beef stock
2 onions, sliced
1 - 1 ounce packet onion soup mix
1 tablespoon red wine vinegar

Instructions

For the Instant Pot:
Heat the electric pressure cooker using the “saute” function until “hot.”
Season the roast with salt and black pepper on each side.
Add the oil to the electric pressure cooker and brown the roast on both sides.
Deglaze the bottom of the pot by adding the beef stock and scraping with a wooden spoon.
Top the roast with the onions, onion soup mix, and red wine vinegar.
Cover the electric pressure cooker and set the valve to “sealing.”
Program the electric pressure cooker using the “pressure cook” or “manual” function for 1 hour. When the cook cycle is completed, quick release the pressure.
Serve the beef roast with the au jux and onions.
For the Slow Cooker:
Heat a heavy skillet over medium-high heat.
Season the roast with salt and black pepper on each side.
Add the oil to the skillet and brown the roast on both sides.
Deglaze the bottom of the skillet by adding the beef stock and scraping with a wooden spoon.
Transfer the roast and the beef broth to the slow cooker.
Top the roast with the onions, onion soup mix, and red wine vinegar.
Cover and cook on low for 8 hours.
Serve the beef roast with the au jux and onions.

Notes

The leftovers can be stored in an airtight container for up to three days.

Make a gravy with the juice. Combine cornstarch and warm water, remove the roast and onions, then whisk into the juice. Cover and cook for an additional 5-10 minutes, until thickened.

Nutrition Facts

Calories

347.92

Fat

21.36

Sat. Fat

8.84

Carbs

5.41

Fiber

0.76

Net carbs

4.63

Sugar

1.5

Protein

33.81

Sodium

773.79

Cholesterol

117.37

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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.