Crock Pot French Onion Pot Roast
A delightful dish that combines tender beef with sweet onions and savory broth, perfect for a cozy family dinner.
Ingredients
Beef and Seasoning
- 3–4 lb chuck roast (well-marbled) Ideal cut for pot roast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 2 pieces bay leaves
Onions and Aromatics
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1 large sweet onion, thinly sliced
- 4 cloves garlic, minced
Liquids and Flavor Enhancers
- 1.5 cups beef broth (low-sodium preferred)
- 1/2 cup dry white wine (or more broth)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Thickening and Garnishes
- 2 tablespoons cornstarch For thickening, optional
- 3 tablespoons cold water For thickening, optional
- 1 cup shredded Gruyère or Swiss cheese Optional topping
- as needed Chopped fresh parsley For garnish
Optional Ingredients
- 2 tablespoons olive oil For browning, optional
Instructions
Preparation
- Start by peeling and slicing the yellow and sweet onions into thin rings. Mince the garlic.
Cooking Onions
- Set your crock pot to high. Add the butter, onions, garlic, brown sugar, and balsamic vinegar into the pot. Stir, cover, and cook for 20–30 minutes until the onions soften and start to caramelize.
- Alternatively, sauté the onions in a skillet for about 10 minutes before transferring them to the crock pot.
Preparing the Roast
- While the onions cook, pat the chuck roast dry and season it with salt and pepper. If desired, heat olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes on each side until it turns a deep brown.
Combining Ingredients
- Once the onions are caramelized, place the roast on top of the onions in the crock pot. Sprinkle thyme and bay leaves over everything.
- Pour in the beef broth, white wine, and Worcestershire sauce. Ensure the roast is partially submerged; add more broth if necessary.
Slow Cooking
- Set the crock pot to low and cook for 8–9 hours or high for 5–6 hours, until the roast is fork-tender and easily shreds. Check it after about 7 hours to ensure it doesn’t overcook.
Finishing Up
- Remove the roast and tent it with foil to keep it warm. Skim any excess fat from the cooking liquid.
- Mix cornstarch with cold water and stir this mixture into the crock pot. Cook on high, uncovered, for 10–15 minutes to thicken the gravy.
- Allow the roast to rest for 10 minutes before slicing or shredding. Return the meat to the crock pot and spoon the onion gravy over the top.
- For an extra touch, sprinkle with shredded cheese and chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat carefully on the stove or in the microwave, adding a splash of broth or water if needed. Searing the roast before cooking enhances flavor and texture.