Savory Crock Pot French Onion Pot Roast (Printable Version)

Tender beef slow-cooked with caramelized onions, red wine, and herbs, topped with melted Gruyere.

# What You'll Need:

→ Beef

01 - 3 to 4 pounds chuck roast
02 - Salt and freshly ground black pepper to taste

→ Vegetables and Aromatics

03 - 3 large yellow onions, thinly sliced
04 - 4 cloves garlic, minced
05 - 2 cups sliced mushrooms (optional)
06 - 2 tablespoons olive oil

→ Liquid and Seasoning

07 - 1 cup beef broth
08 - 1 cup dry red wine or additional beef broth
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon soy sauce
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary

→ For Serving

13 - 6 slices Gruyere or Swiss cheese
14 - Fresh parsley, chopped for garnish

# Cooking Steps:

01 - Season the chuck roast generously on all sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove and set aside.
03 - In the same skillet, add onions and mushrooms if using. Sauté until onions are golden and beginning to caramelize, approximately 8 to 10 minutes. Add minced garlic and cook for 1 minute more.
04 - In a mixing bowl, whisk together beef broth, red wine or additional broth, Worcestershire sauce, soy sauce, thyme, and rosemary until well combined.
05 - Place the seared roast in the crock pot. Top with the sautéed onions and mushrooms.
06 - Pour the broth mixture over the roast and onions, ensuring the meat is partially submerged.
07 - Cover and cook on LOW setting for 8 to 10 hours, until the roast is fork-tender and easily shreds.
08 - Remove the roast from the slow cooker and let rest for 10 minutes. Slice or shred as desired.
09 - Place cheese slices over the meat in the crock pot, cover, and let melt for approximately 5 minutes.
10 - Serve topped with caramelized onions, braising sauce, and melted cheese. Garnish generously with fresh parsley.

# Expert Advice:

01 -
  • The house smells like a French bistro without any of the effort or expense.
  • You get fork-tender beef that practically falls apart, plus a sauce so good youll want to drink it.
  • Its a dump-and-go dinner that tastes like you labored over it for hours.
  • Leftovers turn into the most incredible sandwiches youve ever packed for lunch.
02 -
  • Searing the roast isnt optional, it creates a flavor crust that transforms the entire dish.
  • Dont lift the lid during cooking, every peek adds 15 minutes to the time and releases precious steam.
  • If your sauce is too thin, the cornstarch slurry trick works wonders, just whisk it smooth before adding.
  • Let the roast rest after cooking or all those beautiful juices will pool on your cutting board instead of staying in the meat.
03 -
  • Use a meat thermometer if youre unsure, the roast should hit around 190 to 200 degrees Fahrenheit for that pull-apart texture.
  • Deglaze the skillet with a bit of the wine after searing to scrape up all those browned bits, then pour it into the crock pot for extra flavor.
  • If your slow cooker runs hot, check the roast at 7 hours to avoid overcooking.
  • Fresh herbs make a difference, but if you only have dried, use about a third of the amount called for.
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