French Onion Pot Roast

why make this recipe

This French Onion Pot Roast is easy and full of flavor. It uses simple ingredients. You get tender beef and a rich onion gravy. It is great for busy days and family dinners.

introduction

This recipe turns a chuck roast into a soft, beefy meal with caramel-like onions. If you like hearty sides, try a potato bake like buffalo chicken roasted potato bake to go with it. The slow cooker does most of the work.

how to make French Onion Pot Roast

1. Mix the sauce ingredients in a small bowl. Whisk tomato sauce, beef broth, minced garlic, thyme, Worcestershire sauce, and white wine vinegar until smooth.
2. Trim fat from the roast. Salt and pepper the roast on all sides.
3. Place half the sliced onions in the slow cooker bottom. Pour half the sauce over the onions. Put the roast on top of the onions. Add the rest of the onions on top of the roast. Pour the remaining sauce over everything.
4. Cover and cook on high for 4 hours or on low for 7 hours. The roast is done when it is fork tender.
5. For the gravy, remove some sauce from the slow cooker. Use 1 tablespoon of flour or cornstarch per 1 cup of sauce. Heat the sauce on low and stir until it thickens.
6. Slice or pull the roast. Serve with gravy over mashed potatoes and sprinkle fresh parsley if you like.

Ingredients

• 2 lb Chuck Roast
• 2 cups Red or Yellow Onion, thinly sliced
• 3 Garlic Cloves, minced
• 1 tbsp White Wine Vinegar
• 1 tbsp Worcestershire Sauce
• 1/4 cup Tomato Sauce
• 1 cup Beef Broth
• 1 tsp Salt
• 1 tsp Black Pepper
• 1/2 tsp Fresh Thyme, chopped (or 1/4 tsp dried)
• 2 tsp Fresh Parsley, chopped
• 1-2 tbsp All-Purpose Flour (or cornstarch) for gravy

Directions

• In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, Worcestershire sauce, and white wine vinegar.
• Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
• In the bottom of your slow cooker, add half of the sliced onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
• Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
• To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
• Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!

how to serve French Onion Pot Roast

Serve slices or shredded roast over mashed potatoes or egg noodles. Spoon the onion gravy over the meat. Add a side of green beans or a simple salad. Fresh parsley adds a nice touch.

how to store French Onion Pot Roast

Cool the roast to room temperature (no more than 2 hours). Put meat and gravy in an airtight container. Store in the fridge for 3 to 4 days. For longer storage, freeze up to 3 months. Thaw in the fridge before reheating gently on the stove.

tips to make French Onion Pot Roast

• Brown the roast quickly in a hot pan before slow cooking for extra flavor (optional).
• Slice onions thin so they soften and melt into the sauce.
• Taste the sauce near the end and adjust salt or pepper if needed.
• If the gravy is too thin, add more flour or cornstarch mixed with cold water and heat until thick.
• Use low and slow for the most tender meat.

variation (if any)

• Add mushrooms with the onions for an earthier taste.
• Use red wine instead of some beef broth for deeper flavor.
• Add carrots and potatoes in the slow cooker to make it a one-pot meal.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Brisket or rump roast works. Cook time may change a little.

Q: Can I make this on the stove or in the oven?
A: Yes. Brown the roast, add sauce and onions, cover, and cook in a 325°F oven for 2.5–3 hours until tender. Or simmer on low on the stove until soft.

Q: How do I keep the meat from drying out?
A: Cook with the lid on and enough liquid to come around the roast. Cook low and check for tenderness.

Q: Can I skip the flour or cornstarch?
A: Yes. The sauce will be thinner. You can reduce it on the stove to thicken without starch.

Q: How do I reheat without drying the roast?
A: Reheat gently in a covered pan with a splash of broth or sauce over low heat. You can also microwave in short bursts, covered.