This slow cooker pot roast recipe is full of flavor with tender chuck roast and onions that cook down into a rich savory French onion gravy. We serve it with buttery mashed potatoes and cheesy toasts for an easy dinner that feels special.
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Holly’s Notes From the Test Kitchen
While I love a classic pot roast made in the oven, this slow cooker French Onion pot roast is perfect for days you need to set-it-and-forget-it.
- Flavor: Caramelized onions, seasonings, and beef drippings create a rich onion gravy. We serve with cheese toasts inspired by French onion soup.
- Slow Cooker Setting: I haven’t included a time for cooking on high, as our tests showed a noticeable difference between low and high setttings. Chuck roast becomes much more tender when cooked low and slow.
- Serving Suggestions: Best over mashed potatoes, egg noodles (store-bought or homemade), or rice with plenty of gravy. Also delicious with a side of roasted baby red potatoes or other roasted vegetables.
Ingredient Tips
- Onions: Use yellow onions for a classic flavor. Sweet onions are not recommended as they will sweeten the gravy too much.
- Dry White Wine: Adds another layer of flavor and deglazes the fond (brown bits in the skillet); replace it with extra broth if needed.
- Beef Roast: The best meat for crock pot pot roast is chuck roast which comes out perfectly tender every time. Other great options include round roast or rump roast. Avoid very lean roasts.
- Beef Stock or Broth: Stock creates a richer gravy, but broth works well too. Use low-sodium if desired. Add additonal bouillon for a richer flavor.
Variations
- Sauté mushrooms with the onions for a savory twist.
- Prefer sliced roast instead of shredded? Tie the roast with kitchen twine before searing, and leave it on during the cooking process for neat slicing.
- A bouquet garni (small bundle of fresh herbs tied with a string) of parsley, thyme, and/or rosemary can be added.
How to Make a Slow Cooker Pot Roast
Once the prep is done, this easy hands-off is impressive to serve!
- Season and sear the roast, then add it to the slow cooker.
- Caramelize the onions and garlic, deglaze with wine, and pour over the roast.
- Add the remaining ingredients (see full recipe below) and cook on low.
- Rest the roast, thicken the gravy, and serve.
How to Prep Ahead Of Time
This roast is great for busy weeknights but does need a little bit of prep.
- Prepare the cheesy toasts up to 48 hours in advance, reheat them in the air fryer or microwave for serving.
- Caramelize the onions up to 3 days before cooking.
- Combine all gravy ingredients in a bowl or freezer bag up to 48 hours before cooking.
Perfect Pot Roast Tips
- Pat the roast dry before seasoning so it browns better in the skillet.
- If the roast is not tender within the allotted time, it likely needs more time to tenderize, not less.
- Onions will disintegrate into the gravy while cooking. Make extra caramelized onions for serving if desired.
Fridge and Freezer Tips
- Leftovers: Keep cooked pot roast in the gravy, and store them together in an airtight container in the refrigerator for 3–4 days.
- Freeze: Freeze beef in the gravy for 2–3 months for the best quality.
- Reheat: Warm on the stovetop with a splash of broth, or microwave in short bursts, stirring to heat evenly.
More Beef Roasts We LOVE!
Did you make this French onion pot roast? Leave a comment and rating below.
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 to 4 pounds chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 3 large yellow onions sliced ¼-inch thick, more if desired, *see notes
- 4 cloves garlic minced
- ⅓ cup dry white wine
- 1¼ cups beef stock or beef broth
- 1½ tablespoons Worcestershire sauce
- 1 beef bouillon cube crumbled
- 1 bay leaf
- 1 teaspoon dried thyme leaves
For the Gravy
- 3 tablespoons cornstarch see note
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Pat the roast dry and season with salt and pepper. Brown for 4 to 5 minutes per side and place it in the bottom of a 6-quart slow cooker.
- Reduce the heat to medium and add the butter to the skillet. Add the onions and reduce the heat to medium low. Cook, stirring occasionally, until tender and starting to lightly brown, about 15 minutes. Stir in garlic and cook for 1 minute more.
- Add the wine to the onions and scrape up any browned bits. Simmer for 1 to 2 minutes, then pour over the roast in the slow cooker.
- Add the beef stock, Worcestershire sauce, beef bouillon cube, bay leaf, and thyme.
- Cover and cook on low for 8 to 10 hours, until the roast is fork-tender. Transfer it to a plate to rest while you make the gravy, and discard the bay leaf. Skim any fat off the drippings.
- For the gravy, skim any fat off the top of the juices and discard. Transfer the juices to a small saucepan and bring to a boil over medium-high heat. In a small bowl, whisk cornstarch with an equal amount of cold water. Gradually whisk the cornstarch into the boiling juices to reach the desired thickness. You may not need all of the cornstarch mixture.
- Shred or slice the roast and serve over mashed potatoes topped with gravy. Serve cheesy baguette slices on the side (see notes).
Notes
The roast can be cooked on high for 4 to 6 hours; however, we find that cooking on low for 8-10 hours yields the most tender roast. If using a larger roast, allow extra time.
If the roast is not tender within the allotted time, it likely needs more time to tenderize, not less.
*Onions: The onions will disintegrate into the gravy while cooking. Make extra caramelized onions for serving if desired.
Gravy: The amount of cornstarch needed can vary based on how much juice the roast produces so I prefer to thicken on the stovetop. You can thicken in the slow cooker by adding the cornstarch mixture in to the slow cooker after removing the roast. Cover and cook on high for 10 to 15 minutes, or until thickened. For a thicker gravy, use 4 tablespoons of cornstarch.
Cheese Toasts For serving (optional)
Cheese toast can be made 24 hours ahead of time and warmed in the oven or air fryer before serving.
- Preheat the broiler to high and adjust a rack 4 to 6 inches below.
- Slice a baguette or stale French bread into ½-inch thick slices, place them on a baking sheet.
- Sprinkle with 1½ cups shredded Gruyere cheese and 3 tablespoons shredded Parmesan cheese.
- Broil until the cheese is bubbly and golden, about 2-3 minutes.
Nutrition Information
Calories: 409 | Carbohydrates: 9g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 701mg | Potassium: 761mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
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