Savory French Onion Pot Roast (Printable Version)

Slow-cooked chuck roast with caramelized onions, wine, thyme, and melted Gruyere for ultimate comfort food satisfaction.

# Needed Ingredients:

→ 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 substitute with 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

# Preparation 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, 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 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 about 5 minutes.
10 - Serve topped with onions, sauce, and melted cheese. Garnish with fresh parsley.

# Expert Advice:

01 -
  • The slow cooker does all the work while you go about your day, and you come home to a house that smells like a cozy French restaurant.
  • Searing the meat first creates a deep, rich flavor that makes this pot roast taste way more impressive than the effort required.
  • Leftovers taste even better the next day, tucked into toasted baguettes with extra melted cheese.
02 -
  • Searing the beef is non-negotiable if you want deep, complex flavor, so don't skip that step even if you're tempted to save time.
  • If your sauce seems too thin after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes until it thickens to your liking.
  • Let the roast rest before slicing or it will lose all those beautiful juices onto your cutting board instead of staying in the meat.
03 -
  • Use a 5 to 6 quart slow cooker to give the roast enough room to cook evenly without crowding the onions and mushrooms.
  • If you want extra caramelization on the onions, cook them a few minutes longer in the skillet until they're deeply golden before adding them to the crock pot.
  • Don't open the slow cooker lid during cooking unless absolutely necessary, every time you do, you add 15 to 20 minutes to the cook time.
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