Slow Cooker French Onion Pot Roast over Creamy Polenta

Hellooooo, slowcookerfrenchoinionpotroastovercreamypolenta lovah.

Slow Cooker French Onion Pot Roast over Creamy Polenta / Bev Cooks

Um, this meal is going to be your winter mouth canoe grub game changer. And I mean it.

First of all, it’s slow cooker. Commence simultaneous clapping and sobbing.

Second of all, it’s a giant slab of meato. Isn’t that neato? (sorry)

Slow Cooker French Onion Pot Roast over Creamy Polenta / Bev Cooks

Third of all, the words “French” and “onion” are involved, so you can bet your French onion bottom dollar that your home is going to smell absurdly delicious for hours and hours and hours. (and hours)

Fourth of all, soft, buttery parmesan polenta is later brought into the mix, thus resulting in a mental breakdown of bliss and euphoria in your life and mouth.

Slow Cooker French Onion Pot Roast over Creamy Polenta / Bev Cooks

Are you seeing what’s happening in that slow cooker? Dudes, we’re double onioning this b. First, with actual onions. Two of them, sliced crazy thin. And then again with one of those life-hack packets of dried onion soup mix. This is when you start to feel a rumbling in your soul, like a dormant tornado. Or shingles.

After hours and hours of beef softening (huh?), you’ll pile a few thick shredded slabs of pot roast over the creamy polenta. And you’re like, “oh this is pretty good.” NO, KITTENS.

Because THEN.



Slow Cooker French Onion Pot Roast over Creamy Polenta / Bev Cooks

You’ll drizzle that ridiculousness with the onions and juices. Just go completely nuts. Pour, throw, or dump it on if you have to. No one is looking. Do it.

You have to try this. Most of it’s hands off, so you’re already ahead of the game. And the polenta takes no time at all, and should seriously be a staple on your table a few times a month. Think: topped with peppers and sausages, or sausage meatballs and kale, or even a pie! – you guys.

It’s straight stupid fabulous. Get it in your face!

Slow Cooker French Onion Pot Roast over Creamy Polenta / Bev Cooks

OR ELSE. (just kidding, I’m not being bossy. But really, or else.)

Slow Cooker French Onion Pot Roast over Soft Polenta
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  • 2 Tbs. extra-virgin olive oil
  • 2 1/2 pounds beef chuck roast (excess fat trimmed)
  • 2 white onions, thinly sliced
  • 4 cloves garlic, sliced
  • 1 (1 oz) packet dried onion soup mix
  • 1 Tbs. dried thyme
  • 2 Tbs. brown sugar
  • 2 Tbs. Worcestershire sauce
  • 2 cups beef stock
  • 2 cups milk
  • 1 cup water
  • 1 cup polenta
  • 2 Tbs. butter
  • 1/3 cup parmesan
  • Salt and pepper


  1. Heat the oil in a large skillet. Season the beef all over with salt and pepper. Sear the beef in the pan until you get some good browning all over, about 10 minutes. Transfer the beef to a slow cooker.
  2. To the slow cooker, add the sliced onions, garlic, onion mix, thyme, brown sugar, Worcestershire sauce, and beef stock. Season with a good pinch of salt and pepper, and cook on low for 8 hours.
  3. Bring the milk and water to a light simmer in a small saucepan. Add the polenta and stir on medium, until it begins to slightly thicken and become creamy. This takes about 10 minutes. Off the heat, stir in the butter and parmesan. Season (a bit liberally) with salt and pepper.
  4. Ladle the onions and juices into small bowls, and place a few thick shreds of beef on top of the polenta. Pour the onions and juices over the beef. Garnish with parsley and extra parmesan. Cry for like, ever.
  5. Serves 6. (Or 4, with leftovers. Boom.)

Slow Cooker French Onion Pot Roast over Creamy Polenta / Bev Cooks

I mean…


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23 Responses to Slow Cooker French Onion Pot Roast over Creamy Polenta

  1. Melissa February 9, 2017 at 8:32 am #
    I am a sad, like a mime clown kind of sad, cook. So excuse the probably silly question, but if you don't have a slow cooker how long would it take in a dutch oven?
    • gigi17 February 9, 2017 at 2:04 pm # I've used this before - its worked pretty well!
    • Bev Weidner February 9, 2017 at 3:00 pm #
      Not silly at all! I'd say a good 3-4 hours on medium-low should do the trick. Let me know how it turns out!
  2. Michele {Delish Dishes from Michele} February 9, 2017 at 10:30 am #
    I just discovered your Instagram last week and you had me DYING with your IG stories!!! So, naturally I had to find and follow {read: stalk} your blog. I love you!!! Like, not in a creepy way, just as a blogger whose amazingly funny and pretty awesome kind of way :-D Anywho, this meal looks delicious and I feel like I can smell it through my monitor! YUM-O! Excited to be on the Bev Bandwagon! Ha!
  3. Julie Blanner February 9, 2017 at 12:57 pm #
    I need this for dinner tonight - and your flatware! Do you mind sharing where you found it?
    • Bev Weidner February 9, 2017 at 2:59 pm #
      It's vintage! Gifted to me about 13 years ago. I'm sorry I'm not more help! I DO know a reader found some similar on Etsy. Good luck!
  4. Adrienne | Appetites Anonymous February 9, 2017 at 1:07 pm #
    This sounds AMAZING. Literally drooling over here. Can't wait to make it!!
    • Kate January 16, 2021 at 11:41 am #
      I am using rump roast. About 2 hours into the cook. Other recipes call for some type of vinegar to break down the meat. Do I need to add any? Thanks
      • Kate January 16, 2021 at 5:25 pm #
        Whoa...did NOT need vinegar. Absolutely mouthwatering. Not sure if I had a full 2 1/2 lbs. so checked my crock pot at 7 hrs. A rubber spatula cut the meat in half with no effort. So freaking good!
  5. Rachele February 9, 2017 at 5:49 pm #
    Thank you for photographing both servings with cheese. Wait...are you having an affair? :-*
  6. Klara Donovan February 11, 2017 at 2:28 am #
    Holy crap buckets. I am all over this like mould on a week-old sandwich. It just looks SO GOOD.
  7. Anonymous February 11, 2017 at 6:20 pm #
    Hi, just made this. Curious, should I skim the fat from the broth once cooked?
    • Bev Weidner February 12, 2017 at 11:45 am #
      If there's enough to skim, go for it! I tried to trim off as much excess fat before cooking. But yes, you totally can!
  8. Emily February 11, 2017 at 6:39 pm #
    I made this for dinner tonight! Thank you for this wonderful recipe. A nice twist on my boring regular dinner rotations. :)
  9. Erin @ white plate blank slate February 13, 2017 at 11:19 am #
    It's cold a windy where I am and I seriously want to jump into a bowl of this right now. It's going on my must-make list! Gorgeous pics too.
  10. Pam February 20, 2017 at 12:07 pm #
    Holy yum - this was the best pot roast I've ever made! Thank you! This will definitely be on my repeat list.
  11. CV February 20, 2017 at 10:49 pm #
    I made this as is and it was incredible ??? My house really did smell drool-worthy. With the scraps of leftovers we made French dip sandwiches. Amazing. And definatly going into fall/winter meal rotation.
  12. HF September 11, 2017 at 9:08 am #
    Could I cook this on high for 3-4 hours instead of low for 8? Thanks!
  13. Lesley Barnett December 30, 2017 at 7:14 pm #
    this was amazingly delicious! Like, seriously, it smelled so good there was no time for even a styled Instagram post! Since I was home, and loathe dirtying more dishes than necessary, I cooked it in the Dutch oven I browned it in - 4 hrs in a 275 degree oven. Looking forward to trying the slow-cooker version on a work day!
  14. Camille March 22, 2021 at 5:45 pm #
    Polenta was a nice touch. Unfortunately, the roast was nothing special. The onions should have been carmelized before adding to slow cooker.


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