Savory French Onion Pot Roast (Printable)

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

# What You 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 extra 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

# Step-by-Step:

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, about 8 to 10 minutes. Add minced garlic and cook for 1 additional minute.
04 - In a mixing bowl, whisk together beef broth, red wine or additional broth, Worcestershire sauce, soy sauce, thyme, and rosemary.
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.
07 - Cover and cook on LOW setting for 8 to 10 hours until the roast is fork-tender.
08 - Remove the roast and allow it to 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, sauce, and melted cheese. Garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • It transforms a tough cut of meat into something so tender it practically falls apart at the touch of a fork.
  • The house smells like a cozy French bistro for hours, which is half the magic.
  • You get all the layered flavors of French onion soup baked right into a hearty main course.
  • It's mostly hands-off once everything goes into the crock pot, leaving you free to do anything else.
02 -
  • Searing the roast isn't optional if you want deep, complex flavor, those caramelized bits are gold.
  • If your sauce seems thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes.
  • Let the meat rest before slicing or it will lose all its precious juices onto the cutting board.
03 -
  • Use a 5 to 6 quart slow cooker so everything fits comfortably and cooks evenly.
  • Don't lift the lid during cooking, every peek adds 15 to 20 minutes to your cook time.
  • For an even richer sauce, stir in a tablespoon of butter right before serving.
  • Make sure to slice against the grain if you're serving it in slices, it makes all the difference in tenderness.
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