Slow Cooker French Onion Beef Food

SLOW COOKER POT ROAST WITH FRENCH ONION SOUP

Steps:

• Cut the roast into 4 to 6 large chunks and place them in the slow cooker . Add the French onion soup and mushrooms. Cover and cook on low for 8 to 10 hours, or until very tender. Or cook on high for 4 to 5 hours.
• If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
• Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
• Serve the gravy with the beef (cubed or shredded) and mushrooms.
• Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.

CROCK POT FRENCH ONION BEEF

Steps:

• Cut beef into 6 serving-size pieces.
• Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers.
• Pour soup over ingredients in slow cooker.
• Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
• Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot.
• Place stuffing on top of contents in slow cooker; cover.
• Increase heat to high setting.
• Cook 10 minutes or until stuffing is fluffy.
• Sprinkle with cheese; cover.
• Cook until cheese is melted.

CROCK POT FRENCH ONION BEEF CASSEROLE

Steps:

• Place half of your beef in the bottom of your 6-quart crock pot (I used Cera, my 6 Quart Crock Pot with Ceramic Coated Pot) and top with half of your mushrooms and half of your onion, repeat layer
• Pour your soup on top of everything
• Cover and cook on low for 6-8 hours
• Put your stuffing mix in a bowl, top with your melted butter and 1/2 cup of liquid from your crock pot and toss (if you do not have enough liquid in your crock pot for 1/2 cup, add water to the liquid to make it a full 1/2 cup)
• Pour your stuffing across the top of your beef and cover and cook on high for about 10 minutes
• Spread your shredded cheese over the top of your stuffing and cover again and cook on high until your cheese is melted

SLOW-COOKER FRENCH ONION BEEF

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cut beef into 6 serving-size pieces. In cooker, layer half each of the beef, mushrooms and onion; repeat layers. Pour soup over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• In medium bowl, mix stuffing mix, butter and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to High. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.

FRENCH ONION ROAST

Steps:

• Heat a large skillet over medium-high heat. Season roast with kosher salt and 1 teaspoon black pepper. Add vegetable oil to hot skillet. Add roast and sear each side, about 2 mintues per side.
• Meanwhile, add soup mix, beef broth, worcestershire sauce, Dijon mustard, butter and remaining 1/2 teaspoon pepper. Whisk well. Once done searing the roast, add it to the slow cooker. Flip so both sides get coated in the sauce.
• Cook on low for 6 to 8 hours or high for 4 to 5 hours.
• After time has elapsed, remove the roast from the slow cooker to a plate. In a small bowl, whisk together the cornstarch and cold water. Add to slow cooker and whisk well. Return roast to slow cooker and cook another 10 minutes, until sauce is thickened and glossy.

SLOW COOKER FRENCH ONION ROAST BEEF

Steps:

• Place the rump roast in the bottom of the slow cooker pot. Add two cups of sliced carrots.
• Pour in one can of French onion soup and one can water, or 20 ounces of homemade. Sprinkle with pepper and also salt if using homemade French onion soup.
• Cover and cook on HIGH for 5 to 6 hours or on LOW for about 10 hours, depending on how well done you want your roast. If a more rare roast is desired, check the beef at about 3 hours on HIGH or 7 hours on LOW.
• About 10 minutes before serving, remove the roast to a cutting board, and the carrots and onions to a bowl, leaving the broth in the slow cooker. Wisk the cornstarch or flour with a little bit of water ( enough to make a thin paste) and pour into the broth, stir well for about 1 minute, and leave to thicken while you slice the beef. You can also remove the broth to a small pot and prepare the gravy on the stove, by bringing the broth to a boil, adding the cornstarch mixture and wisking for 1 minute. The stove top method will result in a slightly thicker gravy.
• Top sliced beef with the gravy, and serve with whatever sides you like.

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

FRENCH POT ROAST IN SLOW COOKER

Steps:

• 1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker-I set mine at 375° when browning). Transfer the meat to a plate.
• 2. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and carrot; cook, stirring, until slightly softened, about 3 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, Balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop, pour the liquid into the cooker at this point.).
• 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender.
• 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan). Work the butter into the flour to form a paste (a beurre manié). Bring the liquid to boil; whisk in the beurre manié bit by bit until sauce is as thick as you like. Serve sauce with meat.

SLOW-COOKER FRENCH ONION SOUP

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In lined slow cooker, mix onions and margarine.
• Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
• Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
• Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

SLOW COOKER FRENCH ONION SOUP

Steps:

• Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
• About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Broil bread slices until toasted, 1 to 2 minutes per side.
• Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
• Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

FRENCH ONION ROAST BEEF | SLOW COOKER RECIPE

Steps:

• To begin, season your chuck roast on both sides with the salt and pepper.
• Heat the oil in a large cast iron skillet over medium high heat, until the oil is shimmering and hot, but not smoking.
• Place your roast in the skillet and let it sit for 3-5 minutes, or until it is nicely seared. Turn it over and sear the other side. Transfer the roast to a dish and set it aside for now.
• Add the ghee or butter and sliced onions to the skillet and cook on medium low heat for 5-10 minutes, or until the onions are slightly softened and a touch golden.
• Place half of your onions in the slow cooker.
• Place your roast into the slow cooker and top with the remaining onions.
• Add in the beef broth, Worcestershire sauce, vinegar, thyme, garlic and bay leaf.
• Cover your slow cooker and set it to low. Cook for 6-8 hours.
• When your roast has finished cooking, transfer it to a serving platter.
• Combine the tapioca starch and cold water, whisk them smooth.
• Turn your slow cooker to high, and add the starch water to the broth. Let this cook for a few minutes to thicken up into a gravy.
• Enjoy!