French Onion Pot Roast (Slow Cooker or Dutch Oven) (Print Version)
Rich French Onion Pot Roast, slow-cooked to tender perfection with caramelized onions and savory broth. Easy recipe for slow cooker or Dutch oven.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 420 Minutes minutes
Total Time: 445 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: French
# Ingredients:
→ The Hearty Foundation
01 -
3 1/2 lbs boneless beef chuck roast, trimmed and cut into 2-inch chunks
02 -
1 1/2 tsp kosher salt, plus more to taste
03 -
1 tsp freshly ground black pepper, plus more to taste
04 -
2 tbsp olive oil
→ Caramelized Aromatics
05 -
4 large yellow onions (about 2 lbs), thinly sliced
06 -
6 cloves garlic, minced
07 -
4 sprigs fresh thyme
→ Rich Braising Elixir
08 -
4 cups beef broth, low sodium
09 -
1 1/2 cups dry red wine (such as Merlot or Cabernet Sauvignon)
10 -
2 tbsp Worcestershire sauce
11 -
1 tbsp Dijon mustard
12 -
2 bay leaves
→ Gratin Topping
13 -
6 oz Gruyere cheese, shredded
14 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Trim and cut 3 1/2 lbs boneless beef chuck roast into 2-inch chunks. Season generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef until browned on all sides, then remove. This is the first step for your French Onion Pot Roast (Slow Cooker or Dutch Oven).
02 -
In the same Dutch oven, add 4 large yellow onions, thinly sliced. Cook over medium heat for 10-15 minutes until softened and lightly caramelized. Add 6 cloves garlic, minced, and cook for another minute until fragrant.
03 -
Pour in 1 1/2 cups dry red wine, scraping up any browned bits from the bottom of the pot. Add 4 cups low sodium beef broth, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 4 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, creating the flavorful base for your French Onion Pot Roast (Slow Cooker or Dutch Oven).
04 -
Return the seared beef to the Dutch oven, or transfer everything to a 6-quart slow cooker. Cover tightly. If using a Dutch oven, bake at 300°F for 6-7 hours. If using a slow cooker, cook on low for 8-10 hours or high for 4-5 hours, until the beef is fork-tender.
05 -
Remove the beef from the pot and shred it using two forks. Discard the thyme sprigs and bay leaves. If desired, skim any excess fat from the sauce. For a thicker sauce, simmer uncovered on the stovetop for 10-15 minutes, allowing the flavors to concentrate.
06 -
Return the shredded beef to the sauce. Ladle the French Onion Pot Roast (Slow Cooker or Dutch Oven) into bowls. Top each serving with a generous sprinkle of 6 oz shredded Gruyere cheese. Broil briefly until melted and bubbly, then garnish with 1/4 cup fresh parsley, chopped.
# Notes:
01 -
Don't rush the onion caramelization; it's key to developing the deep, sweet flavor of the dish.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
03 -
If Gruyere cheese is unavailable, Swiss cheese or provolone make excellent substitutes for the gratin topping.
04 -
Serve this hearty pot roast with crusty bread for dipping, or over creamy mashed potatoes or egg noodles.
# Tools You'll Need:
01 -
Slow cooker OR Dutch oven
02 -
Large skillet (if using slow cooker)
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups
06 -
Measuring spoons
07 -
Tongs
08 -
Grater
# Nutrition Facts (Per Serving):
Calories: 575 kcal
Total Fat: 32 g
Total Carbohydrate: 13 g
Protein: 56 g