Introduction

This French Onion Pot Roast is a comforting, flavorful twist on classic pot roast, infused with caramelized onions, garlic, and fresh herbs. Slow-cooked to tender perfection, it combines rich beef with a cheesy, toasty topping for a hearty meal that’s perfect for any occasion.

A white bowl filled with two main sections: one side has dark brown shredded beef mixed with some melted light beige cheese and small green herb leaves on top, while the other side contains several slices of toasted light golden brown bread with melted cheese and herb sprigs scattered over them. The bowl sits on a wooden surface with some bread slices around it and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lb chuck roast
Kosher salt and pepper (to taste)
3 Tablespoons butter (or coconut oil)
4 large yellow onions (halved through root end and thinly sliced)
4 cloves garlic (minced)
2 Tablespoons balsamic vinegar
2/3 cup dry white wine (such as Pinot Grigio)
3/4 cup low sodium beef broth
3 sprigs fresh thyme
2 bay leaves
2 Tablespoons cornstarch
2 Tablespoons water
8 oz French baguette (sliced, optional)
4 oz Gruyere cheese (optional)

Instructions

Step 1: Heat olive oil in a large skillet over high heat. Season the chuck roast generously with salt and pepper on both sides. Sear the roast undisturbed for 4-5 minutes per side, until deeply golden brown. Transfer the roast to the crock pot.
Step 2: Reduce heat to medium and melt butter in the same pan without cleaning it. Add the sliced onions and cook for 15 minutes until caramelized. Stir in the balsamic vinegar and garlic, cooking for another 5 minutes. Pour in the white wine and cook until reduced, about 5 minutes. The onions should be very soft and golden brown.
Step 3: Transfer the caramelized onions to the crock pot with the beef. Add beef broth, thyme sprigs, and bay leaves. Cover and slow cook on low for 8-10 hours, until the beef is tender and easily shredded with a fork.
Step 4: If using, preheat the oven to 500°F shortly before the roast is done. Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast in the oven for about 5 minutes until golden brown.
Step 5: When the beef is ready, remove thyme sprigs and bay leaves. Shred the beef with two forks. Mix cornstarch and water together, then stir into the crock pot to thicken the sauce. Top with toasted bread slices and sprinkle generously with Gruyere cheese. Cover and cook on high for 5-10 minutes, until the cheese is melted and the sauce has thickened.

Tips & Variations

For richer flavor, use butter instead of coconut oil when caramelizing onions.
Substitute dry red wine if you prefer a deeper taste instead of white wine.
To keep the bread crispy, add it just before serving rather than cooking with the cheese.
Use beef broth with low sodium to better control the saltiness of the dish.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl filled with three main layers: the bottom layer is a rich, dark brown caramelized onion and beef mixture with shreddy textures; on top of this is a thick, creamy layer of melted cheese that looks soft and gooey with some browned spots; resting lightly on the cheese layer are several small toasted slices of bread that are golden and crisp with a rough texture, along with fresh green thyme sprigs scattered for color. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an oven instead of a slow cooker?

Yes, you can slow cook the beef in a covered oven-safe pot at 300°F for about 3-4 hours until tender. Just follow the searing and caramelizing steps on the stove first.

Is it possible to skip the bread and cheese topping?

Absolutely. The bread and cheese add a French onion soup inspired touch, but the pot roast is delicious on its own with the caramelized onions and flavorful sauce.