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French Onion Pot Roast

This French Onion Pot Roast combines tender slow-cooked chuck roast with deeply caramelized onions, savory beef broth, herbs, and a rich French onion-style gravy. Finish it with toasted baguette slices and melted Gruyère for an extra comforting dinner.
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Prep Time 15 minutes
Cook Time 9 hours
Sear and Sauté Time 35 minutes
Total Time 9 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Ingredients Equipment Method Notes

Ingredients
  

Pot Roast
  • 1 tablespoon olive oil
  • 3-4 lb chuck roast
  • kosher salt to taste
  • black pepper to taste
  • 3 tablespoons butter or coconut oil
  • 4 large yellow onions halved through the root end and thinly sliced
  • 4 cloves garlic minced
  • 2 tablespoons balsamic vinegar
  • 2/3 cup dry white wine Pinot Grigio works well
  • 3/4 cup low-sodium beef broth
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 2 tablespoons water
Optional Topping
  • 8 oz French baguette sliced, optional
  • 4 oz Gruyere cheese shredded, optional

Equipment

  • Slow cooker or crock pot
  • Large skillet
  • Sheet pan
  • Two Forks

Method
 

Sear the Beef
  1. Heat the olive oil in a large skillet over high heat.
  2. Generously season both sides of the chuck roast with kosher salt and black pepper.
  3. Sear the roast undisturbed for 4 to 5 minutes per side, until deeply golden brown.
  4. Transfer the seared roast to the slow cooker.
Caramelize the Onions
  1. Reduce the skillet heat to medium and melt the butter in the same pan without cleaning it.
  2. Add the sliced onions and cook for about 15 minutes, stirring occasionally, until they begin to caramelize.
  3. Add the balsamic vinegar and minced garlic. Continue cooking for about 5 minutes.
  4. Pour in the dry white wine and cook for about 5 minutes, or until reduced. The onions should be very soft and golden brown.
  5. Transfer the caramelized onion mixture to the slow cooker with the beef.
Slow Cook
  1. Pour in the beef broth and add the fresh thyme and bay leaves.
  2. Cover and slow cook on LOW for 8 to 10 hours, or until the beef is very tender and easily falls apart with a fork.
Finish the Pot Roast
  1. If using the baguette, preheat the oven to 500°F shortly before the beef is finished cooking.
  2. Arrange the baguette slices on a sheet pan, drizzle lightly with olive oil, and bake for about 5 minutes, or until golden brown.
  3. Remove the thyme sprigs and bay leaves from the slow cooker.
  4. Shred the beef using two forks.
  5. Stir together the cornstarch and water until smooth, then stir the slurry into the shredded beef and cooking liquid.
  6. If using, arrange the toasted baguette slices over the beef and sprinkle generously with shredded Gruyere cheese.
  7. Cover and cook on HIGH for another 5 to 10 minutes, or until the cheese is melted and the sauce has thickened.

Notes

Butter or coconut oil can be used for caramelizing the onions.
Pinot Grigio works well as the dry white wine.
The French baguette and Gruyere cheese are optional.
Slow cook on LOW for 8 to 10 hours, until the chuck roast easily falls apart with a fork.
The cook-time field is set to 540 minutes based on the provided 9-hour cook time. Total time is 590 minutes, or 9 hours 50 minutes.