Name: Slow Cooker French Onion Pot Roast Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 3 yellow onions, thinly sliced; 1 chuck roast; 3 cloves garlic, minced; 2 tablespoons flour; 2 tablespoons dark brown sugar; 2 tablespoons bourbon; 4 tablespoons Unsalted butter, melted; 5 cups Beef broth; 1/4 tsp Salt; 2 teaspoons of Worcestershire sauce; 1 tablespoon fresh thyme; 3 bay leaves; 1 cup Gruyère cheese; 6-8 store-bought croissants or a sliced French loaf

Description

This slow cooker French onion pot roast soup combines tender chuck roast, caramelized onions, beef broth, thyme, rosemary, and Worcestershire for a rich, savory winter dinner. Finished with Gruyère cheese and toasted baguette, this easy crockpot soup is made for cold-weather comfort.]

Ingredients

Units Scale

3 yellow onions, thinly sliced
1 chuck roast
3 cloves garlic, minced
2 tablespoons flour
2 tablespoons dark brown sugar
2 tablespoons bourbon
4 tablespoons Unsalted butter, melted
5 cups Beef broth
1/4 tsp Salt
2 teaspoons of Worcestershire sauce
1 tablespoon fresh thyme
3 bay leaves
1 cup Gruyère cheese
6–8 store-bought croissants or a sliced French loaf

Instructions

Slice onions into thin slices, mince garlic cloves, and measure out all your ingredients. You want to make sure the slices are thin, so that they cook through and caramelize. We recommend making a mise en place (set up) of all the ingredients you need to add to the bowl.
Place sliced onions and minced garlic in the bottom of the slow cooker pot. Toss the onions in melted butter, flour, brown sugar, and bourbon.
Place chuck roast on top of the onions. Pour 1 cup of broth on the sides of the roast. Season the meat with salt, and top with fresh thyme and bay leaves.
Turn the slow cooker on low heat and let it cook for 8-10 hours or overnight.
When the meat is soft and falls apart, shred the meat and add the rest of the broth (4 cups) to the pot. Place the lid back on top, turn the heat to high for about 15 minutes, and let it boil.
While the soup is heating for its final time, make the cheesy croissants or bread slices. Preheat oven to 375°F. Place croissants on a sheet pan and sprinkle the tops of the croissants with some cheese. Heat the croissants for about 5-8 minutes, until the cheese is melted and bubbly. If you’re opting for baguette slices, toast the bread in the oven for about 5 minutes before sprinkling them with cheese. Return them to the oven for an additional 5 minutes to melt the cheese.
Ladle the French onion pot roast soup into bowls. Top with cheese and cheesy Gruyère bread slices for dipping and enjoy!

Prep Time: 15 minutes
Cook Time: 8 hours