French Onion Pot Roast Recipe

Introduction

French Onion Pot Roast is a comforting, slow-cooked meal that brings the rich flavors of caramelized onions and tender beef together. This recipe combines classic French onion soup ingredients with a hearty chuck roast for a satisfying dinner perfect for any occasion.

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
• ⅓ 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

1. Step 1: Heat the olive oil in a large skillet over medium-high heat.
2. Step 2: Pat the roast dry and season it with salt and pepper. Brown the roast for 4 to 5 minutes per side, then place it in the bottom of a 6-quart slow cooker.
3. Step 3: Reduce heat to medium and add butter to the skillet. Add the sliced onions and cook over medium-low heat, stirring occasionally, until they are tender and starting to brown, about 15 minutes. Stir in minced garlic and cook for another minute.
4. Step 4: Pour the dry white wine into the skillet with the onions, scraping up any browned bits from the pan. Let it simmer for 1 to 2 minutes, then pour this mixture over the roast in the slow cooker.
5. Step 5: Add beef stock, Worcestershire sauce, crumbled beef bouillon cube, bay leaf, and dried thyme to the slow cooker.
6. Step 6: Cover and cook on low for 8 to 10 hours until the roast is fork-tender. Remove the roast to a plate to rest and discard the bay leaf. Skim any fat from the drippings.
7. Step 7: For the gravy, pour the drippings into a small saucepan and bring to a boil over medium-high heat. In a small bowl, whisk cornstarch with an equal amount of cold water. Gradually whisk the cornstarch mixture into the boiling juices until you reach the desired thickness. You may not need all of the cornstarch mixture.
8. Step 8: Shred or slice the roast. Serve over mashed potatoes and top with the gravy. Cheesy baguette slices make a delicious side.

Tips & Variations

• For deeper flavor, caramelize extra onions to serve on top or alongside the roast.
• If you don’t have white wine, use extra beef stock with a splash of apple cider vinegar as a substitute.
• Adding fresh rosemary or swapping thyme for sage can add a different herbal note.
• Use cornstarch slurry slowly to avoid making the gravy too thick or gloopy.

Storage

Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock or water if the gravy thickens too much. This dish also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, you can use other cuts suited for slow cooking like brisket or round roast, but chuck roast is ideal because of its marbling and tenderness when cooked low and slow.

Do I have to use a slow cooker?

No, you can cook the pot roast in a Dutch oven. Brown the meat and onions on the stovetop, then cover and cook in a 300°F (150°C) oven for 3 to 4 hours until tender.

French Onion Pot Roast Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This French Onion Pot Roast recipe combines the rich, caramelized flavors of slow-cooked onions and garlic with a tender, flavorful chuck roast. Cooked low and slow in a slow cooker with wine, beef stock, and aromatic herbs, this comforting dish is finished with a smooth onion gravy perfect for serving over mashed potatoes and cheesy baguette slices for a delightful meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 8 to 10 hours
• Total Time: 8 hours 20 minutes to 10 hours 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Meat

• 3 to 4 pounds chuck roast

Seasonings

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme leaves
• 1 bay leaf

Cooking Fats

• 1 tablespoon olive oil
• 3 tablespoons butter

Vegetables and Aromatics

• 3 large yellow onions, sliced ¼-inch thick (more if desired)
• 4 cloves garlic, minced

Liquids

• ⅓ cup dry white wine
• 1¼ cups beef stock or beef broth

Additional Flavorings

• 1½ tablespoons Worcestershire sauce
• 1 beef bouillon cube, crumbled

Thickening Agent

• 3 tablespoons cornstarch

Instructions

1. Heat the oil and brown the roast: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the chuck roast dry with paper towels, season all over with 1 teaspoon salt and ½ teaspoon black pepper. Brown the roast on all sides for 4 to 5 minutes per side until a rich crust forms. Transfer the browned roast to the bottom of a 6-quart slow cooker.
2. Cook the onions and garlic: Reduce the skillet heat to medium and add 3 tablespoons of butter. Add the sliced onions and reduce heat to medium-low. Cook, stirring occasionally, until the onions are tender and starting to lightly brown, about 15 minutes. Add 4 minced garlic cloves and cook for an additional minute to release their fragrance.
3. Deglaze with wine and add to slow cooker: Pour ⅓ cup dry white wine into the skillet with the onions. Scrape the browned bits from the skillet bottom with a wooden spoon to incorporate flavor. Let the wine simmer for 1 to 2 minutes to slightly reduce, then pour the entire onion and wine mixture over the roast in the slow cooker.
4. Add remaining liquid ingredients and seasonings: To the slow cooker, add 1¼ cups beef stock, 1½ tablespoons Worcestershire sauce, 1 crumbled beef bouillon cube, 1 bay leaf, and 1 teaspoon dried thyme leaves. Cover with the slow cooker lid.
5. Slow cook the roast: Cook on the low setting for 8 to 10 hours until the roast is fork-tender and easy to shred. Once done, transfer the roast to a plate and let it rest. Discard the bay leaf and skim any fat off the cooking juices.
6. Make the gravy: Pour the cooking juices into a small saucepan and bring to a boil over medium-high heat. In a separate small bowl, whisk 3 tablespoons cornstarch with an equal amount of cold water to make a slurry. Gradually whisk this slurry into the boiling cooking juices to thicken the gravy. Adjust thickness by adding more slurry if needed, but not all may be required.
7. Serve: Shred or slice the rested roast and serve it over mashed potatoes. Ladle the rich onion gravy on top. Optionally, accompany with cheesy baguette slices as a side to complement the dish.

Notes

• You can increase the amount of onions if you prefer a more robust onion flavor in your roast.
• The dry white wine adds acidity and depth to the gravy, but if you prefer, you can substitute with additional beef stock.
• Be sure to pat the roast dry before browning to ensure a good sear and flavorful crust.
• Skimming fat from the cooking juices before making the gravy helps keep the dish less greasy and more balanced.
• If you like a thicker gravy, adjust the amount of cornstarch slurry gradually; adding too much at once can make it too thick or gelatinous.
• Serve this pot roast with mashed potatoes and cheesy baguette slices for a satisfying, comforting meal.

Keywords: French Onion Pot Roast, Slow Cooker Pot Roast, Chuck Roast Recipe, Slow Cooked Beef, Onion Gravy, Comfort Food, Easy Pot Roast, Crockpot Beef