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Crock Pot French Onion Pot Roast

A cozy fusion of French onion soup and pot roast, this French onion pot roast recipe starts by searing beef, then slow-cooking it with caramelized onions, wine, herbs, and broth. At the end you top it with slices of baguette and Gruyère cheese for a delicious, mostly hands-off dinner!


Prep Time: 10 minutes    Cook Time: 9 hours    Total Time: 9 hours 10 minutes    Total Servings: 6


Ingredients

  • 3-4 lb. chuck roast 
  • Kosher salt and pepper to taste 
  • 3 Tablespoons butter or coconut oil 
  • 4 large yellow onions halved through the root end and thinly sliced 
  • 4 cloves garlic, minced 
  • 2 Tablespoons balsamic vinegar 
  • 2/3 cup dry white wine, I used Pinot Grigio 
  • 3/4 cup low-sodium beef broth 
  • 3 sprigs fresh thyme 
  • 2 bay leaves 
  • 2 Tablespoons cornstarch 
  • 2 Tablespoons water 
  • 8 oz French baguette sliced (optional) 
  • 4 oz gruyère cheese, optional

Cooking

  1. Sear the beef (10 min): Heat the olive oil in a large skillet over high heat. Generously season both sides of the chuck roast with salt and pepper. Sear both sides of the roast undisturbed for 4-5 minutes on each side, until deeply golden brown. Transfer to the crock pot.
  2. Caramelize the onions (20 min): Reduce heat to medium and melt the butter in the same pan (without cleaning). Add the sliced onions and cook to caramelize for 15 minutes. Add the balsamic and garlic and continue to cook for 5 minutes. Pour in the wine and cook until it's reduced, 5 minutes. The onion should be very soft with a golden brown color (they'll continue to cook down in the crock pot).
  3. Slow cook (8-10 hours): Transfer the onions to the crock pot with the beef. Pour in the broth and add the thyme and bay leaves. Close the lid and slow cook on low for 8-10 hours, until the beef easily falls apart with a fork.
  4. Toast the bread (5 min, optional): If using the baguette, preheat the oven to 500°F just before beef is ready. Drizzle with olive oil and bake on a sheet pan until golden brown, 5 minutes.
  5. Thicken and finish (10 min): When the beef is done, open the lid, remove the thyme and bay leaves, and shred the beef it with two forks. Stir together the cornstarch and water and stir it into the beef. Top with the toasted bread and sprinkle generously with cheese. Close the lid and cook on high for 5-10 minutes, until the cheese is melted and the beef is thickened.

Notes: 

  • The thinner you slice the onions, the faster they caramelize.

SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 


For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 


For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

what molly made

I’m Molly, the self-taught cook and baker, photographer and blogger behind What Molly Made. On WMM I share easy-to-make and healthy recipes and love incorporating real, seasonal and whole ingredients whenever possible. My goal is to help people use food as a means to designing a better, healthier and more connected life. 

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