Savory French Onion Pot Roast (Printable)

Melt-in-your-mouth beef infused with savory French onion flavors, slow-cooked to perfection and topped with Gruyere.

# What You'll Need:

→ Beef

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

→ Vegetables & 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 & Seasoning

07 - 1 cup beef broth
08 - 1 cup dry red wine (or substitute with 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

# Method:

01 - Generously season the chuck roast 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, about 3-4 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 8-10 minutes. Add 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.
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 for 8-10 hours, until the roast is fork-tender.
08 - Remove the roast 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 about 5 minutes.
10 - Serve topped with onions, sauce, and melted cheese. Garnish with fresh parsley.

# Expert Advice:

01 -
  • The house smells absolutely incredible all day long
  • It transforms a tough cut of meat into something fork-tender and luxurious
  • The onions caramelize naturally in the slow cooker, creating that signature French onion depth
02 -
  • Searing the meat first is not optional, it's what creates the deep, beefy flavor base
  • The onions will seem overwhelming at first but they cook down dramatically
  • Letting the meat rest before slicing keeps all those juices inside where they belong
03 -
  • For a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the cooking liquid
  • Cook on HIGH for 10 to 15 minutes until thickened to your desired consistency
  • This recipe doubles easily if you have a large enough slow cooker
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