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Crock Pot French Onion Pot Roast

A comforting crock pot dish with caramelized onions and tender roast beef, perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 lb chuck roast (well-marbled) Choose a well-marbled roast for best flavor.
  • 2 tablespoons olive oil (for browning, optional) Optional for searing the roast.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
  • 2 bay leaves
  • 3 large yellow onions, thinly sliced (about 4 cups)
  • 1 large sweet onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter
  • 1 1/2 cups beef broth (low-sodium preferred)
  • 1/2 cup dry white wine (or more broth) Substitute with more broth if not using wine.
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornstarch + 3 tablespoons cold water (for thickening, optional) Optional for gravy thickening.
  • 1 cup shredded Gruyère or Swiss cheese (optional) Optional for serving.
  • Chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Peel and slice the yellow and sweet onions into thin rings. Mince the garlic.
Cooking
  1. Set the crock pot to high. Add the butter, onions, garlic, brown sugar, and balsamic vinegar. Stir, cover, and cook for 20–30 minutes until the onions soften and start to caramelize. Alternatively, sauté the onions in a skillet for 10 minutes and then transfer to the crock pot.
  2. Pat the chuck roast dry and season with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes on each side until it is deep brown (this step is optional).
  3. Once the onions are caramelized, nestle the roast on top in the crock pot. Sprinkle thyme and bay leaves over everything.
  4. Pour in the beef broth, white wine, and Worcestershire sauce. Ensure the roast is partially submerged, adding more broth if needed.
  5. Set the crock pot to low and cook for 8–9 hours or high for 5–6 hours until the roast is fork-tender and shreds easily. Check after 7 hours.
  6. Remove the roast and tent with foil. Skim the excess fat from the liquid in the crock pot. Mix the cornstarch with cold water and stir it into the crock pot. Cook on high, uncovered, for 10–15 minutes until the gravy thickens.
  7. Let the roast rest for 10 minutes before slicing or shredding. Return it to the crock pot and spoon onion gravy over the top.
  8. Sprinkle with shredded cheese and chopped parsley. Serve hot, either straight from the crock pot or on a serving platter.

Notes

Serve with mashed potatoes, crusty bread, or over rice to soak up the rich onion gravy. Garnish with fresh parsley for added flavor. Store leftovers in an airtight container, refrigerated for up to 3-4 days or freeze for up to 3 months.