Savory Crock Pot French Onion Pot Roast (Print Version)

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

# 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

# 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, about 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 crock pot. Top with the sautéed onions and mushrooms. Pour the broth mixture over the roast and onions.
06 - Cover and cook on LOW setting for 8 to 10 hours until the roast is fork-tender.
07 - Remove the roast and let rest for 10 minutes. Slice or shred as desired.
08 - Place cheese slices over the meat in the crock pot, cover, and let melt for about 5 minutes.
09 - Serve topped with onions, sauce, and melted cheese. Garnish with fresh parsley.

# Expert Advice:

01 -
  • You can start it in the morning and forget about it until dinner, no babysitting required.
  • The wine and onions create a sauce so rich, you'll want to soak up every drop with crusty bread.
  • Leftovers transform into the kind of sandwiches people ask about days later.
02 -
  • Don't skip searing the beef, that crust is where half the flavor lives and it makes the difference between good and unforgettable.
  • If your sauce seems thin, whisk a tablespoon of cornstarch with two tablespoons of cold water, stir it in, and cook on HIGH for 10 to 15 minutes until it thickens to gravy consistency.
  • Thinly sliced onions are key, thick chunks won't break down properly and you'll lose that silky, French onion magic.
03 -
  • Use a 5 to 6 quart slow cooker, anything smaller and you'll struggle to fit the roast and all those onions comfortably.
  • If you want an even deeper flavor, deglaze the skillet with a splash of wine after searing, scraping up all the browned bits, then pour that into the crock pot.
  • Let the roast rest before slicing, it keeps the juices in the meat instead of all over your cutting board.
  • For a thicker, more luxurious sauce, strain out some of the liquid after cooking and reduce it on the stovetop until it coats the back of a spoon.
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