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French Onion Pot Roast Recipe

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★★★★★

4.8 from 105 reviews

This French Onion Pot Roast combines the rich, savory flavors of caramelized onions, tender slow-cooked chuck roast, and a melty Gruyere cheese topping. The chuck roast is first seared to develop a deep brown crust, then slow-cooked with aromatic herbs, balsamic vinegar, white wine, and beef broth until it falls apart tender. Served with crispy toasted baguette slices and melted cheese, this comforting dish is a hearty twist on classic French onion soup flavors.

Ingredients

Scale

Meat

  • 3–4 lb chuck roast
  • Kosher salt and pepper (to taste)
  • 3 Tablespoons butter (or coconut oil)

Vegetables & Aromatics

  • 4 large yellow onions (halved through root end and thinly sliced)
  • 4 cloves garlic (minced)

Liquids & Seasonings

  • 2 Tablespoons balsamic vinegar
  • 2/3 cup dry white wine (Pinot Grigio recommended)
  • 3/4 cup low sodium beef broth

Herbs

  • 3 sprigs fresh thyme
  • 2 bay leaves

Thickener

  • 2 Tablespoons cornstarch
  • 2 Tablespoons water

Optional Toppings

  • 8 oz French baguette (sliced)
  • 4 oz Gruyere cheese
  • Olive oil (for toasting bread)

Instructions

  1. Sear the beef (10 min): Heat olive oil in a large skillet over high heat. Season the chuck roast generously with kosher salt and pepper on both sides. Sear the roast without moving it for 4-5 minutes per side, until a deep golden crust forms. Transfer the seared roast to your slow cooker.
  2. Caramelize the onions (20 min): Lower the heat to medium and add butter to the same skillet without cleaning it. Add the thinly sliced onions and cook, stirring occasionally, for about 15 minutes until they become soft and caramelized. Add in the minced garlic and balsamic vinegar, cooking for another 5 minutes. Pour in the white wine and continue cooking until the liquid reduces by half, about 5 minutes. The onions should be very soft and a rich golden brown. Transfer these onions to the slow cooker on top of the beef.
  3. Slow cook (8-10 hours): Pour in the low sodium beef broth and add fresh thyme sprigs and bay leaves to the slow cooker. Cover and cook on low heat for 8-10 hours, or until the beef is tender enough to shred easily with a fork.
  4. Toast the bread (5 min, optional): About 10 minutes before the beef finishes cooking, preheat your oven to 500°F. Arrange baguette slices on a baking sheet, drizzle with olive oil, and bake until golden brown and crisp, approximately 5 minutes.
  5. Thicken and finish (10 min): Remove the thyme sprigs and bay leaves from the slow cooker. Shred the beef in the pot using two forks. In a small bowl, whisk together cornstarch and water to create a slurry, then stir it into the beef mixture to thicken the sauce. Layer toasted bread slices on top of the beef mixture and sprinkle generously with Gruyere cheese. Cover and cook on high for an additional 5-10 minutes, until the cheese is melted and bubbly and the sauce is thickened.

Notes

  • For best flavor, use a well-marbled chuck roast and sear it properly to develop a rich crust.
  • Caramelized onions are key to deep flavor, so don’t rush this step.
  • You can substitute coconut oil for butter to keep it dairy-free but note it will change the flavor slightly.
  • The white wine should preferably be a dry variety such as Pinot Grigio for balanced acidity.
  • The slow cooker temperature and time may vary slightly based on your model; check for fork-tender beef as a sign of doneness.
  • The toasted baguette and Gruyere cheese toppings emulate classic French onion soup and are optional but highly recommended for authenticity.

Keywords: French Onion Pot Roast, Slow Cooker Pot Roast, Caramelized Onion Beef, Gruyere Pot Roast, Comfort Food, Slow Cooker Recipes, French-inspired Beef

Find it online: https://www.sanacooks.com/french-onion-pot-roast-recipe/