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French Onion Pot Roast Recipe

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★★★★★

4.5 from 100 reviews

This French Onion Pot Roast recipe features a tender, slow-cooked chuck roast simmered with caramelized onions, garlic, balsamic vinegar, and white wine. The rich flavors meld together to create a comforting and hearty dish, finished with toasted baguette slices topped with melted Gruyere cheese for an indulgent twist.

Ingredients

Scale

Beef and Seasoning

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

Onion Mixture

  • 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 (Pinot Grigio recommended)
  • 3/4 cup low sodium beef broth
  • 3 sprigs fresh thyme
  • 2 bay leaves

Thickening and Topping

  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 8 oz French baguette (sliced, optional)
  • 4 oz Gruyere cheese (optional)

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 for 4-5 minutes per side until a deep golden crust forms. Transfer the seared beef to your slow cooker (crock pot) to prepare for slow cooking.
  2. Caramelize the onions (20 min): Lower the heat to medium and melt butter in the same skillet without cleaning it. Add the sliced onions and cook, stirring occasionally, for about 15 minutes until they become soft and caramelized. Then add the balsamic vinegar and minced garlic; continue cooking for another 5 minutes. Pour in the white wine and cook until it reduces, about 5 minutes. The onions should be very tender and deeply browned, perfect for rich flavor development as they continue cooking in the slow cooker.
  3. Slow cook (8-10 hours): Transfer the caramelized onions into the slow cooker with the seared beef. Pour in the low sodium beef broth and add the fresh thyme sprigs and bay leaves. Cover with the lid and cook on low heat for 8 to 10 hours until the beef is fork-tender and falls apart easily.
  4. Toast the bread (5 min, optional): If using baguette, preheat the oven to 500°F just before the beef is ready. Drizzle baguette slices with olive oil and bake them on a sheet pan until golden and crispy, about 5 minutes.
  5. Thicken and finish (10 min): When the beef is done cooking, remove the thyme sprigs and bay leaves from the slow cooker. Using two forks, shred the beef into bite-sized pieces right in the slow cooker. Mix the cornstarch with water to create a slurry, then stir it into the beef mixture. Top the beef with the toasted baguette slices and sprinkle generously with Gruyere cheese. Close the lid and cook on high for an additional 5-10 minutes until the cheese is melted and the sauce is thickened.

Notes

  • Using a dry white wine like Pinot Grigio enhances the flavor without overwhelming the dish.
  • For a dairy-free alternative, substitute butter with coconut oil and omit the cheese topping.
  • To ensure tender beef, cook on low for the full 8-10 hours instead of shortening the time with high heat.
  • The toasted baguette and melted Gruyere are optional but add classic French onion flavors and texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in a slow cooker.

Keywords: French Onion, Pot Roast, Slow Cooker Recipe, Caramelized Onions, Gruyere Cheese, Comfort Food

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