Savory Crock Pot French Onion Pot Roast (Printable)

Tender beef slow-cooked with sweet onions, wine, and herbs, finished 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

→ Liquid and 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

# Step-by-step 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.
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 Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and you come home to a meal that tastes like you labored for hours.
  • Sweet caramelized onions and rich wine-soaked beef create a flavor so deep it rivals anything you'd order at a fancy restaurant.
  • Melted Gruyere on top turns every slice into a gooey, indulgent bite that makes even Monday feel special.
02 -
  • Skipping the sear will cost you flavor, the caramelized crust on the beef is what makes this dish taste restaurant-quality instead of just passable.
  • If your sauce is too thin at the end, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it in, and cook on HIGH for 10 to 15 minutes until it thickens beautifully.
  • Let the meat rest before slicing, otherwise all the juices will run out and you'll lose that melt-in-your-mouth texture.
03 -
  • Use a meat thermometer to check that the internal temperature reaches at least 190 degrees Fahrenheit, that's when the connective tissue breaks down and the beef becomes fork-tender.
  • Pour yourself a small glass of the wine you're using in the recipe, if it's not good enough to sip, it's not good enough to cook with.
  • If you have time, caramelize the onions low and slow for an extra 10 minutes, the deeper the color, the richer the final flavor.
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