As a resident of the South, when Fall comes around it’s still in the 80s and while my tan disappears, I still have to wear shorts and tank tops. However, there will be a few days with perfect fall moments – chilly mornings and cool breezes. These early Fall moments call for cozy, comfort food along with my cozy sweater. This year French Onion Pot Roast with Carrots and Mushrooms kicked off comfort food season in my kitchen.
When it’s time for pot roast I get giddy. It gives me all the nostalgia and memories of my Dad’s slow cooker roast, but I also can practically taste it while I’m making it dreaming of that first, perfect bite! After I load everything into my slow cooker, I peer into the cover multiple times during the day to check on it (as if it was going somewhere).
I’m telling you I get giddy about pot roast and French Onion Pot Roast with Carrots and Mushrooms is worth the wait.
French Onion Pot Roast with Carrots and Mushrooms is a sinch to put together and is a perfect mix of fresh, freezer, and pantry staples. I serve it up with warm buttered egg noodles and crunchy, tangy giardiniera on top. It’s slightly sweet from the carrots, but very savory from the broth and has a perfect texture balance with the shredded beef and mushrooms.
French Onion Pot Roast with Carrots and Mushrooms is the kind of meal that hushes the dinner table rendering only smiles and full bellies!
How to Make French Onion Pot Roast with Carrots and Mushrooms
The slow cooker is a very forgiving way to cook a meal, so there aren’t many “must do” rules for prepping this dish. However, I do personally find it easiest to have all the ingredients out and prepared before starting to assemble everything into the base of the slow cooker.
Start pre-heating your slow cooker on the low setting and allowing the roast to come up to room temperature on the counter.
Next prepare the carrots and mushrooms. For the carrots, peel and chop them into 2-inch pieces about ½ to ¾ inches in diameter. If you have very large carrots, you can slice them in half first. Slice the mushrooms into ¼-inch thick rounds, or use a bag of frozen mushrooms for a bit of a time-saving trick.
There are two liquid ingredients in French Onion Pot Roast with Carrots and Mushrooms: Tomato Paste and Beef Stock. Since only a tablespoon of tomato paste is required, I recommend purchasing a tube of tomato paste, for easier storage. The beef stock is best using the Better than Boullion Roasted Beef flavor. Simply heat the water in the microwave to a boil and add in the tablespoon of Better than Boullion Roasted Beef paste; mix it well.
Assemble the Pot Roast in the Slow Cooker
In the base of the slow cooker, drizzle a teaspoon of olive oil, just to lightly coat the bottom and give the roast a friendly place to rest.
Next, pat the roast dry with a paper towel and place it in the base of the slow cooker. On top of the roast sprinkle a full packet of Lipton Onion Soup and Dip Mix seasoning, distributing it evenly.
Now it’s time for the veggies! Layer the carrots and mushrooms on top of and around the roast. Season them with salt and pepper.
Finally, squeeze in the tomato paste, pour in the broth around the edges of the roast, and add the butter to the top of the veggies.
Cover the roast and let it cook for at least 8 hours on low, up to 10 hours. You’ll know it’s done when the roast starts to pull apart easily with a fork.
The Gravy, Buttered Egg Noodles, and Giardiniera
After the roast has cooked and is fork tender, remove it from the slow cooker and shred it into large chunks. Next, fit a colander over a bowl and separate the liquid from the vegetables.
Pour the liquid into a small to medium saucepan (it will be about 2 cups worth) and bring it to a boil. Transfer 4 tablespoons of the .liquid to a small bowl and mix in 1 teaspoon of corn starch or arrowroot starch, this will formulate a slurry. Pour the slurry into the boiling liquid and whisk until slightly thickened forming a delicious gravy. Once thickened slightly, remove the gravy from the heat.
Transfer the beef, vegetables, and gravy back to the slow cooker.
Meanwhile, bring a large pot of water to a boil and cook the egg noodles to al dente. After draining the noodles, transfer them back to the hot pot and coat them with butter or olive oil to your liking.
For the giardiniera, I prefer to pulse it into fine pieces in the food processor. I think this helps it mix into each bite of the pot roast as you go, letting the wonderfully crunchy and vinegary nature cut through the richness of the pot roast. If you prefer not to use a food processor, finely chop the giardiniera for sprinkling on top of the roast.
Serve and Enjoy
For a single serving of French Onion Pot Roast with Carrots and Mushrooms, add a heaping portion of egg noodles to a large bowl, then ladle the beef, vegetables, and gravy on top and to the side. Sprinkle the top with a heaping tablespoon (or two) of the giardiniera and you’re ready to eat!
If you’d like to serve this family style, on a large platter with a higher edge, distribute the egg noodles in a single layer. Next, ladle the French Onion Pot Roast with Carrots and Mushrooms. Then for the final touch, sprinkle giardiniera on top. Place it in the middle of your dining table and everyone can serve themselves.
French Onion Pot Roast with Carrots and Mushrooms
Equipment
- 1 Slow Cooker
- 1 Food Processor Optional
Ingredients
- 1 3 Lb Boneless Beef Chuck Roast
- 7 Medium Carrots, Peeled and Cut into Chunks
- 10oz Mushrooms, sliced Can be frozen or fresh
- 1 Tbl Tomato Paste
- 1 C Better than Boullion Beef Flavor
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Packet French Onion Soup and Dip Mix Lipton or another similar brand
- 1 Tbl Olive Oil
- 5 Tbl Butter
- 1 Tsp Corn Starch
- 1/2 C Giardiniera, finely chopped
Instructions
- Preheat your slow cooker on the low setting while you prep the beef chuck roast and vegetables.
- Peel and chop the carrots into 2-inch pieces about 1/2 inch in diameter, up to 3/4 inch.
- Slice the mushrooms into rounds about 1/4 inch thick.
- In the base of the slow cooker, add a tablespoon of olive oil to cover the base.
- Next pat the beef chuck roast dry with a paper towel, then place it in the slow cooker.
- Sprinkle the packet of French Onion Soup and Dip mix on top of the roast, then layer the vegetables on and around.
- Add the tomato paste, broth, and butter. When adding the broth, pour it around the roast so it has a braising effect in the slow cooker.
- Cover and let cook on low for 8 hours up to 10 until the roast is fork tender and pulls apart on its own.
- Once the roast is fully cooked, remove it from the slow cooker and shred it with two forks into large chunks.
- Next, separate the liquid from the vegetables by pouring it over a bowl fitted with a colander.
- Pour the liquid into a small to medium saucepan and bring to a heavy simmer. Return the vegetables to the crock pot.
- Combine four tablespoons of the liquid with the corn starch to make a slurry, then pour the slurry into the simmering broth to thicken it. It will happen quickly - about 2 minutes. Once thickened, remove it from the heat.
- Return all the ingredients to the slow cooker and stir gently to combine.
- Bring a large pot of water to a boil and cook the egg noodles to al-dente. After draining the noodles, return them to the hot pot and add the remaining two tablespoons of butter. Stir until they're evenly coated.
- Finely chop giardiniera using a food processor or a knife. This will be used for serving on top of the roast.
- Serve the roast on top of the noodles with a few spoonfuls of giardiniera and enjoy.
