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French Onion Roast

  • Author: Mix and Match Mama
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 to 6 1x


The easiest ever slow cooker roast for your cold nights!


  • 1 (3 to 4 pound rump roast)
  • Extra Virgin Olive Oil (EVOO)
  • salt and pepper
  • 2 teaspoons garlic powder
  • 1 onion, chopped
  • 2 (18 oz) cans French Onion Soup (I like Progresso’s)
  • about 1½ cups of beef stock


  1. In a big pot over medium-high heat, add in a big drizzle of EVOO and brown up both sides of your roast.  Sprinkle a liberal amount of both salt and pepper on each side as you brown (no more than 4 minutes per side). Once both sides are browned, add the roast to your slow cooker.
  2. Next, add in your garlic powder, chopped onion, soups, and your beef stock.  Cover and cook on HIGH 8 to 10 hours.
  3. When you’re ready to eat, remove the roast from the slow cooker and allow it to rest 5 to 10 minutes before slicing and serving.  Discard the onions and stock in the slow cooker.


Easy as that!