Savory Crock Pot French Onion Pot Roast (Print)

Tender slow-cooked beef with caramelized onions, red wine, and melted Gruyere creates an irresistible French-inspired comfort dish.

# What You Need:

→ 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

# 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, 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.
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.
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 approximately 5 minutes.
10 - Serve topped with onions, sauce, and melted cheese. Garnish with fresh parsley.

# Helpful Hints:

01 -
  • The slow cooker does all the hard work while you go about your day, and you come home to a meal that tastes like you labored for hours.
  • Those caramelized onions and wine create a sauce so rich and savory, you'll want to soak up every last drop with crusty bread.
  • The melted Gruyere on top turns this from a simple pot roast into something that belongs on a restaurant menu.
02 -
  • Searing the beef before it goes into the slow cooker is non-negotiable—it creates a depth of flavor you simply cannot achieve by skipping this step.
  • If your sauce seems too thin at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the liquid, and cook on HIGH for 10 to 15 minutes until it thickens beautifully.
  • Don't add the cheese until the very end or it will turn greasy and separated instead of melted and luscious.
03 -
  • Slice your onions as thin and uniform as possible so they caramelize evenly and melt into the sauce without any chunky, undercooked pieces.
  • Let the roast rest before slicing—it makes all the difference between dry, stringy meat and juicy, tender slices that hold together beautifully.
  • Use a good-quality Gruyere or Swiss cheese for the topping, as cheaper versions won't melt as smoothly or taste as nutty and rich.
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