French Onion Pot Roast (Printable Version)
Slow-cooked pot roast infused with sweet caramelized onions and delicate herb flavors.
# Ingredients Required:
→ Meat
01 -
1.4–1.8 kg well-marbled chuck roast
→ Seasonings
02 -
1 teaspoon kosher salt
03 -
0.5 teaspoon ground black pepper
04 -
1 teaspoon dried thyme or 2 teaspoons fresh thyme
05 -
2 bay leaves
→ Vegetables
06 -
3 large yellow onions, thinly sliced (approx. 4 cups)
07 -
1 large sweet onion, thinly sliced
08 -
4 cloves garlic, minced
→ Liquids & Sauces
09 -
1.5 cups (360 ml) low-sodium beef broth
10 -
120 ml dry white wine or additional beef broth
11 -
2 tablespoons Worcestershire sauce
12 -
2 tablespoons balsamic vinegar
→ Fats & Sweeteners
13 -
2 tablespoons unsalted butter
14 -
2 tablespoons olive oil (optional, for searing)
15 -
1 tablespoon brown sugar
→ Thickening Agent
16 -
2 tablespoons cornstarch
17 -
3 tablespoons cold water
→ Toppings (optional)
18 -
1 cup shredded Gruyère or Swiss cheese
19 -
Chopped fresh parsley
# Guide to Cooking:
01 -
Peel and thinly slice the yellow and sweet onions. Mince the garlic cloves.
02 -
Set the crock pot to high heat. Add butter, sliced onions, minced garlic, brown sugar, and balsamic vinegar. Stir, cover, and cook for 20 to 30 minutes until the onions soften and start to caramelize. Alternatively, sauté onions in a skillet for 10 minutes before transferring to the crock pot.
03 -
Pat the chuck roast dry with paper towels and season evenly with kosher salt and black pepper. If desired, heat olive oil in a skillet over medium-high heat and sear the roast for 2 to 3 minutes per side until deeply browned.
04 -
Nestle the seared or unseared roast on top of the caramelized onions in the crock pot. Sprinkle dried thyme and bay leaves over the top.
05 -
Pour the beef broth, white wine (or additional broth), and Worcestershire sauce into the crock pot. Ensure the roast is partially submerged; add more broth if necessary.
06 -
Set the crock pot to low and cook for 8 to 9 hours or high for 5 to 6 hours until the roast is fork-tender and easily shredded. Check for doneness after 7 hours to avoid overcooking.
07 -
Remove the roast and tent loosely with foil to rest. Skim excess fat from the cooking liquid. Whisk cornstarch with cold water then stir into the crock pot. Cook uncovered on high for 10 to 15 minutes until the gravy thickens.
08 -
Slice or shred the rested roast and return it to the crock pot. Spoon the onion gravy over the meat. Sprinkle with shredded Gruyère or Swiss cheese and garnish with chopped fresh parsley. Serve hot.
# Extra Suggestions:
01 -
For enhanced flavor, sear the roast before slow cooking. Use low-sodium broth to control saltiness.