This Crockpot French Onion Pot Roast is a warm and comforting meal perfect for any day. It features tender beef, rich French onion flavor, and yummy spices all cooked slowly for that extra taste.
Who doesn’t love a meal that cooks itself while you relax? I enjoy serving this roast with mashed potatoes; it’s like a hug on a plate! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking. If you can’t find chuck, look for round roast or brisket as good alternatives. They will still give you that tender, falling-apart texture.
Yellow Onions: Yellow onions are ideal for caramelization. If they’re unavailable, sweet onions like Vidalia can also work well, but they may cook faster, so keep an eye on them!
Beef Broth: Low-sodium broth gives you control over saltiness. If you’re short on broth, feel free to substitute with vegetable broth or even water. Just add a little extra seasoning for flavor!
White Wine: In this recipe, white wine adds depth. You can replace it with more broth or a splash of apple cider vinegar for acidity without the alcohol.
Carrots and Potatoes: Use any root veggies you have on hand! Parsnips or sweet potatoes can be a lovely change. Just cut them into similar sizes for even cooking.
How Do I Achieve Perfectly Caramelized Onions?
Caramelizing onions is key for this dish, as it brings out their natural sweetness. Take your time! Start with a medium heat to avoid burning.
- Thinly slice onions for even cooking. Ideally, I aim for about 1/8-inch thickness.
- Cook them in oil over medium to medium-low heat. Stir frequently, letting them brown slowly. This could take 20-30 minutes.
- If they start to stick, add a splash of water or broth to deglaze the pan.
Patience really pays off here – those lovely caramelized onions are worth the effort!
Crockpot French Onion Pot Roast
Ingredients You’ll Need:
- 3 to 4 lb beef chuck roast
- Salt and black pepper to taste
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 cup all-purpose flour
- 1 cup beef broth (low sodium)
- 1 cup dry white wine or additional beef broth
- 2 tbsp Worcestershire sauce
- 6 to 8 small yellow potatoes, halved or quartered
- 3 large carrots, peeled and cut into chunks
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You will need about 20 minutes for preparation and about 8 to 9 hours of cooking time on low (or 4 to 5 hours on high) in the crockpot. It may take a little patience, but that tender roast will be well worth the wait!
Step-by-Step Instructions:
1. Starting with the Roast:
Begin by patting the beef chuck roast dry with paper towels. Generously season all sides of the roast with salt and black pepper. This helps create a flavorful crust!
2. Searing the Roast:
In a large skillet over medium-high heat, heat the olive oil. Once hot, carefully place the roast in the skillet. Sear it for about 4 minutes on each side until it’s nicely browned all over. Once done, remove the roast from the skillet and set it aside on a plate.
3. Caramelizing the Onions:
In the same skillet, add the sliced onions. Cook them over medium heat, stirring frequently until they are deeply caramelized—this should take around 20-25 minutes. Be patient; this step adds a lot of flavor!
4. Adding Flavorful Ingredients:
Once the onions are caramelized, add the minced garlic, dried thyme, and rosemary. Cook for an additional minute until fragrant, making sure not to burn the garlic.
5. Making the Onion Gravy:
Sprinkle the flour over the onion mixture, stirring constantly for about 2 minutes. This helps eliminate the raw flour taste. Gradually pour in the beef broth and white wine (or additional broth), stirring continuously to create a thickened gravy.
6. Combining the Ingredients:
Stir in the Worcestershire sauce and taste for seasoning, adding more salt and pepper if needed. Now, it’s time to assemble everything!
7. Setting Up the Crockpot:
Transfer the seared roast into your crockpot. Pour the onion gravy over the top of the roast, then add the halved potatoes and carrot chunks around the roast.
8. Cooking Time:
Cover the crockpot and cook on low for 8 to 9 hours or on high for 4 to 5 hours. When done, the meat should be tender, and the veggies should be cooked through.
9. Serving it Up:
Carefully remove the roast and vegetables from the crockpot and place them on a serving platter. Spoon the thickened onion gravy over the top of the roast and vegetables.
10. Final Touch:
Garnish with freshly chopped parsley for a beautiful finish. Serve hot with your favorite sides like mashed potatoes or crusty bread to soak up that delicious gravy!
Enjoy your melt-in-your-mouth Crockpot French Onion Pot Roast with rich, sweet caramelized onions and hearty vegetables!
Can I Use a Different Cut of Beef?
Yes! While chuck roast is ideal for its tenderness when slow-cooked, you can use cuts like round roast or brisket as substitutes. Just be aware that different cuts may affect cooking time and texture.
What if I Don’t Have White Wine?
No worries! If you don’t have white wine, simply replace it with more beef broth or use a splash of apple cider vinegar. This will still provide a nice acidity to balance the richness of the dish.
How Do I Thicken the Gravy?
The flour you add in the skillet helps thicken the gravy. If you find it’s not thick enough after cooking, you can mix a tablespoon of cornstarch with cold water and stir it into the crockpot about 30 minutes before serving, letting it thicken up nicely.
Can I Make This Ahead of Time?
Absolutely! You can prepare the roast and onion gravy the day before, then store them separately in the fridge. Just reheat and combine in the crockpot to warm through before serving.
