Description
This French Onion Pot Roast recipe combines tender slow-cooked chuck roast with caramelized onions and rich, savory gravy. The roast is first seared to lock in juices, then slow-cooked with garlic, white wine, beef stock, and classic French onion seasonings like thyme and bay leaf. The finished dish is perfect served over mashed potatoes with a luscious onion-garlic gravy and pairs wonderfully with cheesy baguette slices for a comforting and elegant meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 3 to 4 pounds chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 3 large yellow onions, sliced ¼-inch thick (more if desired)
- 4 cloves garlic, minced
- â…“ cup dry white wine
- 1¼ cups beef stock (or beef broth)
- 1½ tablespoons Worcestershire sauce
- 1 beef bouillon cube, crumbled
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 3 tablespoons cornstarch
Instructions
- Heat the skillet: Heat the olive oil in a large skillet over medium-high heat to prepare for searing the roast.
- Brown the roast: Pat the chuck roast dry and season it evenly with salt and black pepper. Brown the roast in the skillet for 4 to 5 minutes on each side until a crust forms. Transfer the browned roast to the bottom of a 6-quart slow cooker.
- Sauté the onions and garlic: Lower the skillet heat to medium and add butter. Stir in sliced onions and reduce heat to medium-low, cooking and stirring occasionally for about 15 minutes until onions are tender and lightly browned. Add minced garlic and cook for 1 more minute to release aromatic flavors.
- Deglaze the skillet: Pour dry white wine into the skillet with the onions, scraping up any browned bits from the pan bottom. Let it simmer for 1 to 2 minutes to reduce slightly, then pour this mixture over the roast in the slow cooker.
- Add remaining liquids and seasonings: Pour beef stock, Worcestershire sauce, crumbled beef bouillon cube into the slow cooker. Add bay leaf and dried thyme to infuse flavor during cooking.
- Slow cook the roast: Cover the slow cooker and cook the roast on low heat for 8 to 10 hours, or until the meat is fork-tender and easily shreds.
- Rest the roast and prepare gravy: Remove the roast from the slow cooker and set aside on a plate to rest. Discard the bay leaf. Skim fat from the cooking juices. Transfer the juices to a saucepan and bring to a boil over medium-high heat.
- Thicken the gravy: In a small bowl, whisk 3 tablespoons cornstarch with an equal amount of cold water to create a slurry. Gradually whisk the slurry into the boiling juices, stirring constantly until the gravy reaches your desired thickness. Remove from heat.
- Serve: Slice or shred the rested pot roast and serve it over mashed potatoes. Spoon the rich onion gravy over the top. For best results, serve with cheesy baguette slices on the side as a delicious accompaniment.
Notes
- You can use more than 3 onions if you prefer a stronger onion flavor and more gravy volume.
- Cheesy baguette slices are a great side to complement the rich flavors of the roast and gravy.
- If you want a thicker gravy, add cornstarch slurry gradually to avoid over-thickening.
- Leftover gravy can be refrigerated and reheated for additional meals.
