Savory Crock Pot French Onion Pot Roast (Print)

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

# What You'll 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 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

# 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 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 Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, no babysitting required.
  • Caramelized onions and wine create a sauce so rich you'll want to soak up every drop with bread.
  • Tender beef that practically falls apart under your fork, topped with melted cheese that stretches with every bite.
  • It feels fancy enough for guests but easy enough for a regular Wednesday.
02 -
  • Searing the beef first is non-negotiable, it builds a flavor base that simmering alone can't replicate.
  • If your sauce seems too thin, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes until it thickens beautifully.
  • Don't slice the roast right away after removing it, those 10 minutes of rest let the juices redistribute so every bite stays moist.
03 -
  • Use a 5 to 6 quart slow cooker so the roast has room to braise without being cramped.
  • Let the onions really caramelize in the skillet, that golden sweetness is what makes this taste like French onion soup in pot roast form.
  • If doubling the recipe, make sure your slow cooker can handle the volume, and you may need to add an extra hour of cooking time.
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