French Onion Pot Roast
A 3 lb seared chuck roast on four sliced onions with beef broth, thyme and sherry vinegar, finished with melted Gruyère toasts on top.
French Onion Pot Roast
Course: Main CourseDifficulty: Easy8
servings15
minutes7
hours30
minutesA 3 lb seared chuck roast on four sliced onions with beef broth, thyme and sherry vinegar, finished with melted Gruyère toasts on top.
Ingredients
3 lb boneless chuck roast
1½ tsp kosher salt
1 tsp black pepper
1 tbsp olive oil
4 large yellow onions, thinly sliced
4 garlic cloves, minced
1½ cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
4 sprigs fresh thyme
1 bay leaf
1 tbsp sherry vinegar
6 slices baguette, toasted
1½ cups shredded Gruyère
Directions
- Season the roast with salt and pepper and sear it in the oil 3 to 4 minutes per side.
- Layer the sliced onions and garlic across the bottom of the slow cooker.
- Set the roast on the onions and add the thyme and bay leaf.
- Whisk the broth, Worcestershire and tomato paste and pour it around the roast.
- Cover and cook 7½ hours on LOW without lifting the lid.
- Check with two forks; the meat should pull apart with no resistance.
- Lift the roast to a platter and stir the sherry vinegar into the onions and liquid.
- Pull the roast into large pieces and return it to the sauce.
- Top toasted baguette slices with Gruyère and broil 2 minutes until bubbling.
- Serve the roast and onion sauce with a cheesy toast on each bowl.
Notes
- Sear for the crust: in a plain-broth recipe the browned bits carry the flavor. The onion sauce freezes well with the meat for 3 months.
Why French Onion Pot Roast starts with a sear
In a plain-broth recipe the browned bits carry the flavor. Searing builds a crust that dissolves into the onion sauce. Four onions melt into a jammy base, and sherry vinegar at the end cuts the sweetness.
The thin onion slices cook for hours and turn deep brown and sweet. Thyme and a bay leaf add a herby backbone. Broil the cheese-topped baguette slices for a minute or two, watching closely, since Gruyère browns fast. Float one on each bowl, or serve it on the side so it stays crisp.
Swaps that work for French Onion Pot Roast
Swiss cheese can replace Gruyère. Dry white wine can replace part of the broth. The onion sauce freezes well with the meat for 3 months.
What to serve with French Onion Pot Roast
Top toasted baguette with cheese, broil it, and float it on each plate. Leftovers keep 3 to 4 days in the fridge.
The mistake is skipping the final splash of vinegar.
Pair it with a green salad dressed with plain vinegar and oil.
French Onion Pot Roast at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours 30 minutes
- Servings: 8 servings
- Ingredients: 14, led by boneless chuck roast, kosher salt, black pepper, olive oil
Tips for French Onion Pot Roast
Sear for the crust: in a plain-broth recipe the browned bits carry the flavor. The onion sauce freezes well with the meat for 3 months.
French Onion Pot Roast FAQ
How long does French Onion Pot Roast take?
French Onion Pot Roast takes 7 hours 30 minutes of cooking after 15 minutes of prep.
How many people does French Onion Pot Roast serve?
This recipe makes 8 servings.
What do I need to make French Onion Pot Roast?
14 ingredients, led by boneless chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
