Description
A hearty and flavorful Slow Cooker French Onion Pot Roast recipe that combines tender chuck roast with caramelized onions, rich beef broth, red wine, and savory herbs. Slow-cooked to perfection for 8-10 hours, this pot roast melts in your mouth and is perfect for family dinners or special occasions.
Ingredients
Scale
Meat
- 3.5 pounds boneless chuck roast
Seasonings
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons minced thyme leaves
- 2 bay leaves
- Fresh herbs (for topping)
Vegetables
- 4-5 onions (sliced)
- 4 cloves garlic (minced)
Liquids
- 2 cups beef broth
- 1 cup dry red wine
- 2-3 Tablespoons olive oil (to sear roast)
Other
- 1 ounce packet beefy onion soup mix
- 3 Tablespoons cornstarch
Instructions
- Season the Roast: Pat the chuck roast dry with paper towels to remove excess moisture, then evenly season all sides with salt and black pepper to enhance flavor.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast for 4-6 minutes per side until it develops a golden-brown crust. This step locks in juices and adds depth of flavor. Transfer the seared roast to the slow cooker.
- Add Onions and Garlic: Spread the sliced onions and minced garlic over the top of the roast in the crockpot to create a fragrant and flavorful layer.
- Prepare the Cooking Liquid: In a large bowl, whisk together beef broth, dry red wine, beefy onion soup mix, cornstarch, Worcestershire sauce, and minced thyme leaves until the cornstarch and soup mix are fully dissolved. Pour this mixture evenly over the roast and onions. Add the bay leaves on top for aromatic seasoning.
- Slow Cook: Cover the crockpot and cook on the low setting for 8-10 hours, or until the meat is fall-apart tender and infused with rich flavors.
- Serve: Once cooked, shred the pot roast into smaller chunks directly in the slow cooker and sprinkle with fresh herbs for a beautiful finishing touch. Serve hot with your favorite sides.
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness and juiciness.
- Searing the meat before slow cooking is optional but recommended to enhance flavor and color.
- Adjust cooking time depending on your slow cooker; if your model runs hot, check for doneness at 8 hours.
- You can substitute red wine with additional beef broth if you prefer a non-alcoholic option.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
