Description
This French Onion Pot Roast is a comforting, slow-cooked beef dish infused with rich flavors of caramelized onions, garlic, and savory herbs. Perfectly browned chuck roast is slow-cooked until fork-tender in a mix of beef stock, white wine, and Worcestershire sauce, then served with a luscious onion gravy. An ideal hearty meal to enjoy with mashed potatoes and crusty cheesy baguette slices.
Ingredients
Scale
For the Roast
- 1 tablespoon olive oil
- 3 to 4 pounds chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Onion Mixture
- 3 tablespoons butter
- 3 large yellow onions, sliced ¼-inch thick (more if desired)
- 4 cloves garlic, minced
For the Cooking Liquid
- â…“ 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
For the Gravy
- 3 tablespoons cornstarch (see notes)
- Equal amount of cold water (to mix with cornstarch)
Instructions
- Heat the Oil: Heat the olive oil in a large skillet over medium-high heat.
- Brown the Roast: Pat the chuck roast dry and season all over with salt and black pepper. Brown the roast in the hot skillet for 4 to 5 minutes on each side to develop a rich crust. Transfer the browned roast to the bottom of a 6-quart slow cooker.
- Cook the Onions: Reduce skillet heat to medium and add butter. Add the sliced onions and reduce heat to medium-low. Cook the onions, stirring occasionally, until they become tender and start to lightly brown, about 15 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze with Wine: Pour the dry white wine into the skillet with the onions, scraping up any browned bits stuck to the bottom. Let the wine simmer for 1 to 2 minutes to reduce slightly. Pour this onion and wine mixture over the roast in the slow cooker.
- Add Remaining Ingredients: Add the beef stock, Worcestershire sauce, crumbled beef bouillon cube, bay leaf, and dried thyme leaves to the slow cooker.
- Slow Cook: Cover and cook on low for 8 to 10 hours, or until the roast is fork-tender and falling apart.
- Prepare the Gravy: Remove the roast from the slow cooker and transfer to a plate to rest. Discard the bay leaf. Skim any fat off the surface of the cooking liquid. Transfer the liquid to 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 to create a slurry. Gradually whisk this slurry into the boiling juices to thicken the gravy, using as much as needed to reach the desired consistency.
- Serve: Shred or slice the pot roast and serve it over mashed potatoes. Spoon the onion gravy on top. Accompany with cheesy baguette slices for a complete meal.
Notes
- Use more onions if you prefer a stronger onion flavor or more gravy.
- If you don’t have beef stock, beef broth can be used as a substitute.
- The cornstarch slurry is essential to thicken the gravy; add gradually and whisk thoroughly to avoid lumps.
- Cheesy baguette slices can be made by topping baguette slices with grated cheese and toasting them until melted and golden.
