French Onion Pot Roast (Printable Version)
Tender chuck roast simmered with caramelized onions, garlic, and herbs in a slow-cooked savory dish.
# Ingredients Required:
→ Meat
01 -
1.4–1.8 kg well-marbled chuck roast
→ Fats and Oils
02 -
30 ml olive oil (optional, for browning)
03 -
28 g unsalted butter
→ Seasonings and Herbs
04 -
5 g kosher salt
05 -
1.5 g ground black pepper
06 -
1 g dried thyme or 2 g fresh thyme
07 -
2 bay leaves
→ Vegetables
08 -
3 large yellow onions, thinly sliced (approx. 4 cups / 600 g)
09 -
1 large sweet onion, thinly sliced (approx. 150 g)
10 -
4 cloves garlic, minced
→ Liquids and Condiments
11 -
30 ml balsamic vinegar
12 -
12 g brown sugar
13 -
360 ml low-sodium beef broth
14 -
120 ml dry white wine or additional beef broth
15 -
30 ml Worcestershire sauce
→ Thickening Agents
16 -
16 g cornstarch
17 -
45 ml cold water
→ Optional Garnish
18 -
100 g shredded Gruyère or Swiss cheese
19 -
Chopped fresh parsley
# Guide to Cooking:
01 -
Peel and thinly slice the yellow and sweet onions into rings. Mince the garlic cloves.
02 -
Set the slow cooker to high heat. Add butter, onions, garlic, brown sugar, and balsamic vinegar. Stir to combine, cover, and cook for 20 to 30 minutes until onions soften and begin to caramelize. Alternatively, sauté onions in a skillet for 10 minutes and transfer them to the cooker.
03 -
Pat the chuck roast dry and season evenly with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 2 to 3 minutes on each side until well browned. This step is optional but enhances flavor.
04 -
Nestle the seared roast on top of the caramelized onions in the slow cooker. Sprinkle dried or fresh thyme and bay leaves evenly over the roast and onions.
05 -
Pour beef broth, white wine (or additional broth), and Worcestershire sauce into the slow cooker. Ensure the roast is partially submerged by adding more broth if necessary.
06 -
Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours until the meat is fork-tender and shreds effortlessly. Begin checking for doneness after 7 hours.
07 -
Remove the roast from the slow cooker and tent with aluminum foil to rest. Skim excess fat from the cooking liquid. Combine cornstarch with cold water to create a slurry, then stir it into the liquid. Cook uncovered on high for 10 to 15 minutes until the gravy thickens.
08 -
Slice or shred the rested meat and return it to the slow cooker, spooning the onion gravy over the top. Optionally, sprinkle with shredded Gruyère or Swiss cheese and garnish with chopped parsley. Serve hot directly from the cooker or plated.
# Extra Suggestions:
01 -
Searing the roast before slow cooking enhances depth of flavor but can be skipped for convenience.