Savory Crock Pot French Onion Pot Roast (Printable Version)

Tender chuck roast slow-cooked with caramelized onions, herbs, and wine, topped with melted Gruyere cheese.

# What You'll Need:

→ 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 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

→ Finishing

13 - 6 slices Gruyere or Swiss cheese
14 - Fresh parsley, chopped for garnish

# Directions:

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, approximately 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 combined.
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 Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and you come home to something that tastes like you labored over it for hours.
  • Caramelized onions and red wine create a sauce so rich and savory it belongs on a restaurant menu, not a Tuesday night.
  • Leftovers turn into next-level French dip sandwiches that might be better than the original dinner.
02 -
  • Searing the roast before it goes into the crock pot is non-negotiable; skipping it means missing out on the caramelized crust and all those fond bits that dissolve into the sauce.
  • If your sauce seems thin at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes until it thickens beautifully.
03 -
  • Use a sharp knife to slice the onions as thinly as possible; thinner slices caramelize faster and melt more seamlessly into the sauce.
  • If you can, sear the roast the night before and refrigerate it with the onions and liquid already in the crock pot insert, then just pop it in and turn it on in the morning.
  • Gruyere is worth the splurge over regular Swiss; it melts smoother and has a nuttier, more complex flavor that makes the dish feel special.
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