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Easy Slow Cooker French Onion Roast

This recipe combines the classic flavors of French Onion soup with a tender chuck roast cooked in a slow cooker. The roast is seared and the onions are caramelized before slow cooking to develop a deep, rich flavor.
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Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb chuck roast, trimmed of excess fat
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 4 cups beef broth
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tbsp cornstarch optional
  • 2 tbsp cold water optional
  • Crusty bread optional
  • Gruyere or Swiss cheese optional
  • Fresh parsley optional

Equipment

  • Slow cooker
  • large skillet
  • tongs
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • paper towels
  • fork

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the skillet and set aside.
  3. In the same skillet, add the sliced onions and cook over medium heat, stirring occasionally, until deeply caramelized, about 25-30 minutes. Add the minced garlic during the last 2-3 minutes of cooking.
  4. Pour in the balsamic vinegar and red wine to deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
  5. Transfer the caramelized onions and wine mixture to the slow cooker. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
  6. Place the seared chuck roast on top of the onion mixture in the slow cooker. Ensure the roast is mostly submerged in the liquid.
  7. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the roast is fork-tender.
  8. If you want a thicker sauce, remove the roast from the slow cooker and set aside, covered, to rest. Skim off any excess fat from the surface of the sauce.
  9. Whisk together the cornstarch and cold water to form a slurry. Stir the slurry into the sauce in the slow cooker. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
  10. Shred the chuck roast with two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.
  11. Serve hot over crusty bread, topped with grated Gruyere or Swiss cheese and fresh parsley, if desired.

Notes

Searing the roast and caramelizing the onions before slow cooking is crucial for developing a rich, deep flavor. Using a high-quality beef broth will also enhance the flavor of the dish. The sauce can be thickened with a cornstarch slurry if desired. For best results, cook on low for 8-10 hours. Leftovers can be stored in the refrigerator for up to 3 days.