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French Onion Beef Roast over Rice
Recipes
French Onion Beef Roast over Rice
6 servings
4 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • ¼ cup + 2 tablespoons all-purpose flour, divided
  • 1 boneless beef chuck roast (about 3 lb)
  • ¼ cup canola oil
  • 1 (4 oz) can mushroom pieces (optional)
  • 1 (10.5 oz) can condensed french onion soup
  • 1 (1 oz) packet dry onion soup mix
  • 2 (3.5 oz) pouches boil-in-bag rice

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Place ¼ cup flour on shallow plate. Dredge roast in flour, coating both sides (wash hands).
    2. Place oil in pan, then add roast; cook 4 minutes on each side until browned. Transfer roast to slow cooker.
    3. Reduce heat on pan to medium-low. Drain mushroom pieces, if using. Stir remaining 2 tablespoons flour into drippings in pan and cook 1 minute, stirring until smooth. Stir in condensed soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker.
    4. Cover and cook on HIGH 3–4 hours (or on LOW 6–8 hours) until 195°F (for slicing) or 205°F (for shredding).
    5. Cook rice following package instructions 20 minutes before meat cook time is done. Place rice in serving dish. Serve roast and gravy over rice.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 880, Total Fat 44g, Sat Fat 14g, Trans Fat 0g, Chol 215mg, Sodium 830mg, Total Carb 54g, Fiber 1g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 60g, Vitamin D 6%, Calc 4%, Iron 35%, Potassium 10%