French Onion Pot Roast

Prep Time 10

Cook Time 8 35

Total Time 8 45

Servings 6 servings

A comfort-food pot roast with French onion flavor, made simple in the slow cooker. The onions cook down into the sauce, giving the beef a deep and savory flavor, and there's plenty of gravy for serving.

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.)

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