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Slow Cooker French Onion Pot Roast features tender braised beef with caramelized onions and rich gravy, served over creamy mashed potatoes and garnished with parsley on a white plate.
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Slow Cooker French Onion Pot Roast

Seared chuck roast cooks all day in the slow cooker with sweet onions, red wine, and beef broth. The result is fall-apart beef in a thick, rich French onion gravy.
Course Dinner, Main, Main Course
Cuisine American
Keyword dairy-free, dinner, main, main course, Slow Cooker French Onion Pot Roast
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 457kcal
Author Ksenia Prints

Equipment

Ingredients

  • 3½ pounds boneless chuck roast
  • 1½ teaspoons salt
  • ¾ teaspoon black pepper
  • 2 to 3 tablespoons olive oil
  • 4 to 5 onions sliced
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 1 cup dry red wine
  • 1 packet beefy onion soup mix
  • 3 tablespoons cornstarch
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced fresh thyme leaves
  • 2 bay leaves

Instructions

  • Pat the roast dry with paper towels and season all over with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Sear the roast 4 to 6 minutes per side until browned. Transfer to the crockpot.
  • Top the roast with sliced onions and minced garlic.
  • Whisk together beef broth, wine, onion soup mix, cornstarch, Worcestershire sauce, and thyme in a large bowl until the cornstarch and soup mix dissolve. Pour over the roast and add the bay leaves.
  • Cover and cook on low 8 to 10 hours, until fall-apart tender.
  • Shred the meat into chunks and top with fresh herbs before serving.

Notes

  • Regular onion soup mix works fine in place of beefy onion soup mix, which is just more flavorful. Condensed onion soup (1 to 2 cans) can also replace the powdered packet.
  • Any dry red wine works here. No need for anything expensive.
    • To skip the wine, substitute more beef broth or tart cherry juice, and add 1 to 2 tablespoons red wine vinegar for acidity.
  • Top with shredded Gruyère and let it melt for a few minutes before serving.
  • Serve with mashed potatoes, or with sliced baguette and shredded Gruyère on the side.
  • Refrigerate leftovers for up to 3 to 4 days. Reheat on the stovetop over medium heat until warmed through.

Nutrition

Calories: 457kcal | Carbohydrates: 10g | Protein: 39g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 878mg | Potassium: 814mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 5mg