French Onion Pot Roast

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A cozy fusion of French onion soup and pot roast, this French onion pot roast recipe starts by searing beef, then slow-cooking it with caramelized onions, wine, herbs, and broth. At the end you top it with slices of baguette and Gruyère cheese for a delicious, mostly hands-off dinner!

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Prep Time10

Cook Time9

Total Time9 10

Servings: servings

Author: Molly Thompson

INGREDIENTS

3-4 lb chuck roast
Kosher salt and pepper to taste
3 Tablespoons butter or coconut oil
4 large yellow onions halved through root end and thinly sliced
4 cloves garlic minced
2 Tablespoons balsamic vinegar
2/3 cup dry white wine I used Pinot Grigio
3/4 cup low sodium beef broth
3 sprigs fresh thyme
2 bay leaves
2 Tablespoons cornstach
2 Tablespoons water
8 oz French baguette sliced (optional)
4 oz gruyere cheese optional

INSTRUCTIONS

Sear the beef (10 min): Heat the olive oil in a large skillet over high-heat. Generously season both sides of the chuck roast with salt and pepper. Sear both sides of the roast undisturbed for 4-5 minutes on each side, until deeply golden brown. Transfer to the crock pot.
3-4 lb chuck roast, Kosher salt and pepper
Caramelize the onions (20 min): Reduce heat to medium and melt the butter in the same pan (without cleaning). Add the sliced onions and cook to caramelize for 15 minutes. Add the balsamic and garlic and continue to cook for 5 minutes. Pour in the wine and cook until it's reduced, 5 minutes. The onion should be very soft with a golden brown color (they'll continue to cook down in the crock pot).
3 Tablespoons butter, 4 large yellow onions, 4 cloves garlic, 2 Tablespoons balsamic vinegar, 2/3 cup dry white wine
Slow cook (8-10 hours): Transfer the onions to the crock pot with the beef. Pour in the broth and add the thyme and bay leaves. Close the lid and slow cook on low for 8-10 hours, until the beef easily falls apart with a fork.
3/4 cup low sodium beef broth, 3 sprigs fresh thyme, 2 bay leaves
Toast the bread (5 min, optional): If using the baguette, preheat the oven to 500°F just before beef is ready. Drizzle with olive oil and bake on a sheet pan until golden brown, 5 minutes.
8 oz French baguette
Thicken and finish (10 min): When the beef is done, open the lid, remove the thyme and bay leaves, and shred the beef it with two forks. Stir together the cornstarch and water and stir it into the beef. Top with the toasted bread and sprinkle generously with cheese. Close the lid and cook on high for 5-10 minutes, until the cheese is melted and the beef is thickened.
2 Tablespoons cornstach, 2 Tablespoons water, 4 oz gruyere cheese

Notes

**Slicing the onions.** The thinner you slice the onions the faster they caramelize.

Nutrition

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