Savory Crock Pot French Onion Pot Roast (Printable)

Tender beef slow-cooked with caramelized onions and melted Gruyere cheese

# 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 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 It:

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, about 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 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 Tips:

01 -
  • You get fork-tender, wine-braised beef without babysitting a Dutch oven all day.
  • The onions turn so sweet and jammy they taste like they belong in a French bistro, not your Tuesday night kitchen.
  • Melted Gruyere on top makes every slice feel like a special occasion.
  • Leftovers taste even better the next day, tucked into crusty rolls with extra cheese.
02 -
  • Searing the roast before it hits the slow cooker is non-negotiable; that caramelized crust adds layers of flavor you can't replicate any other way.
  • If your sauce looks thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes until it thickens into gravy.
  • Don't skip the resting time after cooking; it lets the juices redistribute so your slices stay moist instead of leaking all over the plate.
03 -
  • Use a 5 to 6 quart slow cooker so the roast fits comfortably without crowding; if it's too snug, the heat won't circulate properly.
  • Let the onions caramelize fully in the skillet; those golden, sticky bits are where all the magic happens.
  • If you're in a rush, you can skip searing the beef, but know you'll lose some of that deep, savory crust flavor.
  • Always taste the sauce before serving and adjust with a pinch of salt or a splash of Worcestershire if it needs a boost.
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