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French Onion Pot Roast
Prep Time: 45 mins
Cook Time: 8 hrs
Yield: 6-8 Servings
Ingredients
roast
- 3-4 pounds chuck roast
- 2 tablespoons oil
- salt and pepper
- 3 tablespoons butter
- 5 large onions, sliced thinly
- 2 tablespoons brown sugar
- 5-8 fresh garlic cloves, peeled
- 1⁄3 cup all-purpose flour
- 2 cups beef or chicken broth
- 1 tablespoon stone-ground mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme dried
- salt and pepper
- 1-2 cups gruyere cheese, shredded
Directions
- Trim any excess fat from the roast, pat it dry with a paper towel, and season all sides generously with salt.
- Heat the oil in a large skillet over high heat. Sear the roast on all sides until deeply browned, then transfer it to the slow cooker. Season with black pepper.
- Reduce the heat to medium-low and return the skillet to the stove. Add the butter and onions, stirring occasionally, and cook until the onions are deeply caramelized, about 25-35 minutes. Be sure to stir regularly to prevent burning.
- Stir in the brown sugar and garlic, cooking for 1 minute until fragrant. Sprinkle the flour over the onions and cook for another minute.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the mustard, Worcestershire sauce, and thyme. Season with salt and pepper to taste.
- Pour the onion mixture over the roast in the slow cooker. Cover and cook on high for 5-6 hours or low for 8-10 hours, until the beef is fork-tender.
- Carefully remove the roast from the slow cooker, discard any bones and excess fat, then shred the beef. Return the shredded beef to the slow cooker, stirring it into the rich onion sauce.
- Serve the beef over mashed potatoes or egg noodles, topped with shredded Gruyère cheese. Alternatively, pile the beef onto a hoagie roll, sprinkle with Gruyère, and broil until the cheese is golden brown and bubbly.
Notes
Fresh herbs can be used as a substitute for dried herbs.
All slow cookers operate at different temperatures, cooking times may vary.