Savory Crock Pot French Onion Pot Roast (Print view)

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

# Ingredient List:

→ 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

# How-To 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 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.

# Expert Suggestions:

01 -
  • You do all the work in the morning, then come home to a dinner that tastes like you spent hours fussing over it.
  • The onions break down into this jammy, caramelized layer that soaks into every slice of beef.
  • It is fancy enough for guests but forgiving enough that you can walk away and let the slow cooker do its thing.
  • Leftovers taste even better the next day, especially piled onto toasted bread with extra cheese.
02 -
  • Searing the roast is not optional, it creates a crust that locks in flavor and adds richness to the sauce.
  • If your sauce is too thin at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the liquid, and cook on HIGH for 10 to 15 minutes until thickened.
  • Do not skip the resting step after cooking, it lets the juices redistribute so your slices stay moist instead of leaking all over the cutting board.
03 -
  • Let the onions cook low and slow in the skillet, resist the urge to rush them because that caramelization is where all the sweetness and depth come from.
  • If you have time, sear the roast the night before and refrigerate it with the onions and liquid in the crock pot insert, then just pop it in the base and turn it on in the morning.
  • Save any leftover sauce to toss with egg noodles or drizzle over roasted vegetables, it is too good to waste.
Go back