Savory French Onion Pot Roast (Printable)

Slow-cooked chuck roast with caramelized onions, red wine, thyme, and melted Gruyere for ultimate comfort food.

# What Goes In:

→ 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

→ Liquids and Seasonings

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

# 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, approximately 3 to 4 minutes per side. Remove and set aside.
03 - In the same skillet, add sliced onions and mushrooms if using. Sauté until onions are golden and beginning to caramelize, approximately 8 to 10 minutes. Add minced 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 roast becomes so tender it falls apart with just a fork, soaking up all those deep, winey flavors while you go about your day.
  • Caramelized onions and melted Gruyere turn a simple pot roast into something that feels fancy enough for guests but easy enough for a regular weeknight.
  • Your house will smell incredible for hours, like youve been cooking all day even though the slow cooker does all the work.
  • Leftovers taste even better the next day, tucked into crusty bread with extra melted cheese.
02 -
  • Searing the roast before it goes into the slow cooker is not optional if you want deep, complex flavor, so dont skip that step even if youre in a hurry.
  • If your sauce seems too thin at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it in, and cook on HIGH for 10 to 15 minutes until it thickens up beautifully.
  • Let the roast rest after cooking or the juices will run out all over your cutting board instead of staying in the meat where they belong.
03 -
  • Slice your onions as thin as you can manage so they almost dissolve into the sauce and create that silky, sweet base.
  • If you have time, sear the roast the night before and store it in the fridge, then just toss everything in the slow cooker in the morning for an even easier cook day.
  • Dont lift the lid during cooking unless absolutely necessary, every peek adds 15 to 20 minutes to your cook time and lets all that steam escape.
  • For an extra layer of flavor, deglaze the skillet with a little wine after searing the meat and pour those browned bits right into the crock pot.
Return