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French Onion Pot Roast Crockpot - Image 2

French Onion Pot Roast Crockpot

A slow cooker recipe that transforms a classic beef roast into a French onion-inspired delight. Perfect for busy weeknights or special occasions, this dish is easy to prepare yet rich in flavor.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef chuck roast trimmed of excess fat
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine optional
  • 2 tablespoons all-purpose flour for thickening

Equipment

  • Slow cooker (crockpot)
  • Large skillet
  • Tongs for searing
  • Wooden spoon for stirring

Method
 

  1. Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, sear the beef chuck roast on all sides until nicely browned, about 3-4 minutes per side. This step enhances flavor through the Maillard reaction.
  2. Transfer the seared roast to the slow cooker. Add the sliced onions to the skillet used for searing, and cook until they begin to caramelize, about 10 minutes. Add garlic and cook for another minute.
  3. Pour the beef broth and white wine (if using) into the skillet, scraping up any browned bits from the bottom. This deglazing process captures all the flavor from the pan.
  4. Add the onion mixture, Worcestershire sauce, thyme, salt, and pepper to the slow cooker over the roast. Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
  5. Once cooked, remove the roast from the slow cooker and set aside. Mix the flour with a little water to form a slurry, then stir it into the slow cooker to thicken the sauce. Cook on high for an additional 15-20 minutes.
  6. Slice or shred the roast, then return it to the slow cooker to coat with the thickened sauce. Serve hot.

Notes

Chef's Tips:
• For a deeper flavor, consider adding a splash of balsamic vinegar to the onions while caramelizing
• Avoid overcooking the onions before adding them to the slow cooker to prevent them from becoming too soft
• Serve with crusty bread to soak up the delicious sauce
Food Safety:
• Ensure the internal temperature of the roast reaches 145°F (63°C) before serving
• Refrigerate leftovers within two hours and consume within 3-4 days