Description
A comforting slow cooker pot roast with rich French onion gravy, perfect for busy families.
Ingredients
Scale
- 1 (3 to 4 lb) beef chuck roast
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 large yellow onions, halved and thinly sliced
- 4 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 1/2 cups low-sodium beef broth
- 1 packet (1 oz) dry French onion soup mix
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp salted butter
- 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
- 1 tbsp chopped fresh parsley or thyme, for garnish
Instructions
- Pat the beef roast completely dry with paper towels and season generously on all sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until a deep, golden-brown crust forms. Transfer the roast to the bowl of a slow cooker.
- Melt the butter in the same skillet. Add the thinly sliced onions and cook for 8–10 minutes, stirring occasionally, until they are softened and deeply caramelized.
- Add the minced garlic and cook for 1 minute until fragrant. Pour in the balsamic vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Transfer the caramelized onions and pan juices to the slow cooker, scattering them around and over the roast.
- Whisk together the beef broth and dry French onion soup mix in a medium bowl. Pour the mixture over the roast. Add the dried thyme and tuck the bay leaves into the liquid.
- Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the beef is completely fork-tender and falling apart.
- Transfer the roast to a serving platter and cover loosely with foil to rest. Discard the bay leaves. Skim any excess fat from the surface of the liquid left in the slow cooker.
- Turn the slow cooker to HIGH, stir in the cornstarch slurry, and let it bubble for 10–15 minutes until the onion gravy has thickened into a rich, glossy sauce.
- Shred or slice the roast, garnish with fresh parsley or thyme, and serve with the hot French onion gravy spooned generously over the top.
Notes
If using salted butter, it works well. Leftovers are even tastier as flavors meld overnight.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg