Savory Crock Pot French Onion (Printable Version)

Tender beef slow-cooked with sweet caramelized onions, herbs, and red wine, finished with melted Gruyere cheese.

# Ingredient List:

→ Beef

01 - 3 to 4 pounds chuck roast
02 - Salt and freshly ground black pepper to taste

→ Vegetables & Aromatics

03 - 3 large yellow onions, thinly sliced
04 - 4 cloves garlic, minced
05 - 2 cups sliced mushrooms, optional
06 - 2 tablespoons olive oil

→ Liquid & Seasoning

07 - 1 cup beef broth
08 - 1 cup dry red wine or 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 Prepare:

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 onions and mushrooms if using. Sauté until onions are golden and beginning to caramelize, about 8 to 10 minutes. Add 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 until well combined.
05 - Place the seared roast in the crock pot. 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 and breaks apart easily.
08 - Remove the roast and let rest for 10 minutes. Slice or shred as desired.
09 - Place cheese slices over the meat in the crock pot, cover, and let melt for about 5 minutes.
10 - Serve topped with caramelized onions, braising sauce, and melted cheese. Garnish with fresh parsley.

# Expert Suggestions:

01 -
  • The crock pot does all the heavy lifting while you go about your day, no hovering required.
  • Caramelized onions and melted Gruyere transform plain pot roast into something that tastes like a French bistro splurge.
  • Leftovers get better overnight and make the best sandwiches you will eat all week.
02 -
  • Searing the beef before it goes into the slow cooker is not optional, that golden crust adds layers of flavor you cannot get any other way.
  • If your sauce is too thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes until thickened.
  • Let the roast rest after cooking or all those beautiful juices will spill onto your cutting board instead of staying in the meat.
03 -
  • Use the lowest setting your slow cooker has and resist the urge to peek, every time you lift the lid you add 15 minutes to the cook time.
  • Save the leftover braising liquid and onions to make the most incredible French dip sandwiches the next day.
  • If your roast is thicker on one end, fold the thinner part under before cooking so it cooks evenly.
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