Savory Crock Pot French Onion Pot Roast (Printable Version)

Tender beef braised with sweet onions, herbs, and red wine in the slow cooker, finished 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

→ Serving

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

# How To Make:

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 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 slow cooker. 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 to 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 slow cooker, cover, and let melt for approximately 5 minutes.
10 - Serve topped with onions, sauce, and melted cheese. Garnish with fresh parsley.

# Helpful Hints:

01 -
  • The roast cooks itself for hours while you do absolutely anything else, then rewards you with fork-tender slices that fall apart at the touch.
  • Caramelized onions and red wine create a sauce so rich it tastes like you labored over a stovetop all day.
  • Melted Gruyere on top transforms humble pot roast into something you'd proudly serve at a dinner party.
  • Leftovers taste even better the next day, tucked into crusty rolls with extra onions and cheese.
02 -
  • Searing the roast before it goes into the crock pot is non-negotiable if you want deep, rich flavor instead of bland boiled beef.
  • Don't skip the resting step after cooking, or all the juices will run out onto your cutting board instead of staying in the meat.
  • If your sauce seems thin, whisk 1 tablespoon cornstarch into 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes until thickened.
03 -
  • Use a timer to remind yourself to add the cheese at the end, because it only needs five minutes and you don't want to forget and let it overcook into a rubbery mess.
  • Save any extra sauce in a jar in the fridge and use it to dress up sandwiches, stir into rice, or spoon over roasted vegetables later in the week.
  • If your onions aren't caramelizing in the skillet, lower the heat slightly and give them more time, the sweetness is worth the patience.
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