French Onion Pot Roast combines the best of French Onion soup. And an All-American Pot Roast in a slow-cooker for a pure comfort food meal.
French Onion Pot Roast
By Sue Lau | Palatable Pastime
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French Onion Pot Roast is my recipe of the day for the blogging group Movies & Munchies. We’ve just started grouping up as of last month and this is our second outing. We are pairing movies with food for the best of both worlds.
This month I tasked my friends to watch The French Dispatch. It’s a new Wes Anderson film which is streaming online and also available on HBO.
I decided to make a French Onion Pot Roast, to act as a bridge between two worlds. Those being the United States and France. The movie covers ground between both areas.
And specifically I chose onions to be part of my dish. Because there is a plaque above the editor of the French Dispatch’s office door that reads: “No Crying!”
And I thought that was hilarious, because some people really love this move. And some people will hate this movie but.
If you stand in my office (the Palatable Pastime kitchen) to make this recipe you are going to be chopping one enormous pile of onions. And if you’re going to do it, I have to be like Howitzer and tell you “No Crying in my office!”
For the rest of the meaning of that, read the event post which includes our comments as well as all the recipes which were made.
Join us next month as Wendy Klik tasks us to watch the movie “Off the Menu”. More on that soon…
French Onion Pot Roast
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French Onion Pot Roast
French Onion Pot Roast
Equipment
- 1 Slow Cooker or Crockpot
Ingredients
- 2-1/2 pounds beef chuck pot roast
- 2 tablespoons olive oil
- 1 cup dry red wine
- 1 cup water
- 1 tablespoon chopped garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 ounce packet onion soup mix
- 2 large onions sliced
Instructions
- Brown the roast in oil in a large skillet and place in the crock.
- Stir the wine, water, garlic, Worcestershire and tomato paste together in a bowl.
- Add the onions to the skillet and brown lightly; place these on top of the roast.
- Sprinkle the onion soup mix into the crock and pour the liquid over all.
- Cover and cook on low for 8-10 hours or until tender.
- Serve roast and onions with sides as you prefer. I added mashed potatoes, steamed baby carrots, and brown gravy.
Notes
Nutrition
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