SLOW COOKER FRENCH ONION POT ROAST
Tender, fall-apart beef with caramelized onions, garlic, and rich, savory cooking juices.
Prep: 15 minutes
Stovetop: 35–45 minutes
Slow Cook: 8–10 hours on LOW
Servings: 6–8
INGREDIENTS
• 3–3½ lb (1.4–1.6 kg) boneless beef chuck roast, fully thawed
• 3 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp (15 ml) olive oil
• 2 tbsp (28 g) unsalted butter
• 1½ cups (360 ml) low-sodium beef broth
• 1 packet (about 1 oz / 28 g) dry onion soup mix
• 1 tbsp (15 ml) Worcestershire sauce
• ½ tsp dried thyme
• 1 tsp black pepper
• Salt, only if needed
Optional, for thicker gravy:
• 1 tbsp (8 g) cornstarch
• 1 tbsp (15 ml) cold water
INSTRUCTIONS
Sear the beef
Pat the roast dry and season with black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per broad side, until well browned. Transfer to a 6-quart slow cooker.
Caramelize the onions
Reduce the skillet heat to medium-low and add the butter and sliced onions. Cook for 25–35 minutes, stirring regularly, until softened and deeply golden. Add a splash of water whenever the browned bits begin sticking. Stir in the garlic and cook for 30 seconds.
Build the sauce
Pour ½ cup (120 ml) of the broth into the skillet and scrape up the browned bits. Stir in the remaining broth, onion soup mix, Worcestershire sauce, and thyme.
Slow-cook
Pour the onions and sauce over and around the roast. Cover and cook on LOW for 8–10 hours, until a fork slides into the meat easily and it separates with gentle pressure. If it still feels firm, continue cooking and check every 30–45 minutes.
Rest the roast
Carefully transfer the beef to a platter and loosely cover. Rest for 10–15 minutes. Skim excess fat from the cooking juices if desired. Taste before adding salt, since the soup mix already contains salt.
Finish the sauce
For a broth-style sauce, serve the cooking juices as they are. For thicker gravy, transfer the juices and onions to a saucepan. Mix the cornstarch with cold water, stir it into the gently simmering sauce, and cook for 2–3 minutes until slightly thickened.
Serve
Gently separate the roast into generous serving pieces. Spoon the caramelized onions and warm sauce over the beef.
TIP: Use chuck roast for tender, pull-apart results. Caramelizing the onions before slow-cooking gives the sauce its deep French onion flavor.
