Description
This incredibly tender and flavorful French Onion Pot Roast is slow-cooked to perfection in your crock pot, creating a melt-in-your-mouth experience with a rich, savory gravy. It’s an easy yet elegant meal that will become a family favorite.
Ingredients
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4–5 large yellow onions, thinly sliced
- 4 cups low-sodium beef broth, divided
- 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot), optional
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- 3 tbsp cold water
- Optional: Grated Gruyère or Swiss cheese for serving
Instructions
- Sear the Beef: Pat chuck roast dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear beef for 3-4 minutes per side until deeply browned. Remove and set aside.
- Caramelize Onions: Add 1 tbsp olive oil to the same skillet. Add sliced onions and a pinch of salt. Sauté over medium heat for 15-20 minutes, stirring occasionally, until deeply caramelized. Deglaze the pan with a splash of beef broth or wine, scraping up browned bits.
- Assemble Crock Pot: Place half of the caramelized onions at the bottom of a slow cooker. Top with seared beef. Pour in beef broth and red wine (if using). Add remaining onions, thyme, bay leaves, and Worcestershire sauce.
- Slow Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until beef is fork-tender.
- Thicken Gravy: Remove beef from slow cooker. Skim fat from liquid and discard bay leaves. Whisk cornstarch and cold water to form a slurry. Turn slow cooker to high (or transfer liquid to a saucepan). Gradually whisk slurry into liquid, cooking until gravy thickens.
- Serve: Shred beef with two forks and return to gravy, or serve separately with gravy spooned over. Taste and adjust seasoning. Serve hot with desired sides.
- Prep Time: 30 minutes
- Cook Time: 8-10 hours