Savory Crock Pot French Onion Pot Roast (Printable Version)

Tender beef slow-cooked with sweet onions, wine, and herbs, topped with melted Gruyere.

# 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 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

# Directions:

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 minced 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, then pour the broth mixture over the roast and vegetables.
06 - Cover and cook on low setting for 8 to 10 hours until the roast is fork-tender and easily shreds with a fork.
07 - Remove the roast from the slow cooker and let rest for 10 minutes. Slice or shred as desired.
08 - Place cheese slices over the meat in the slow cooker, cover, and let melt for approximately 5 minutes.
09 - Serve the roast topped with onions, braising sauce, and melted cheese. Garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The beef cooks so slowly it practically dissolves into buttery strands without any effort from you.
  • Your kitchen smells like a cozy bistro all day long, which is half the magic.
  • It feels fancy enough for company but requires almost no active cooking time.
  • Leftovers taste even better the next day tucked into toasted baguettes with extra cheese.
02 -
  • Searing the roast is not optional, it creates a crust that locks in flavor and adds a layer of caramelization the slow cooker cannot replicate on its own.
  • If your sauce seems thin at the end, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water, stir it into the liquid, and cook on HIGH for 10 to 15 minutes until it thickens beautifully.
  • Do not skip the resting period after cooking, cutting into the meat too soon will cause all those precious juices to run out onto the cutting board instead of staying in the beef.
03 -
  • Let the onions caramelize properly in the skillet, rushing them means you will miss out on that deep, sweet flavor that makes this dish taste like French onion soup.
  • If your slow cooker runs hot, check the roast around the 7-hour mark to avoid overcooking, every machine is a little different.
  • Save any leftover sauce and use it to make the best French dip sandwiches you have ever tasted.
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