Slow Cooker French Onion Chuck Roast
This Slow Cooker French Onion Chuck Roast is the ultimate comfort food crossover. It takes the deep, umami-rich flavors of a classic French onion soup and uses them as a braising liquid for a tough cut of beef. The slow cooking process breaks down the connective tissue of the chuck roast until it’s melt-in-your-mouth tender, while the onions transform into a sweet, savory jam.
ADVERTISEMENT
Slow Cooker French Onion Chuck Roast
Ingredients:
| Ingredient | Amount |
| The Roast | |
| Beef chuck roast | 3 lbs |
| Olive oil | 2 tablespoons |
| Salt and black pepper | To taste |
| Onions & Sauce | |
| Yellow onions (thinly sliced) | 4 large |
| Beef broth | 2 cups |
| Dry white wine (or extra broth) | 1 cup |
| Garlic (minced) | 3 cloves |
| Tomato paste | 1 tablespoon |
| Worcestershire sauce | 2 teaspoons |
| Fresh thyme (or 1/2 tsp dried) | 1 teaspoon |
| Fresh rosemary (or 1/2 tsp dried) | 1 teaspoon |
| Bay leaves | 2 |
| Optional Garnish | |
| Fresh parsley | As desired |
Directions:
Step 1: The Sear: Pat the chuck roast dry—this is key for a good crust. Season it generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the roast for 2/3 minutes per side until deeply browned. Transfer the roast to your slow cooker.
ADVERTISEMENT
Step 2: Sauté the Onions: In the same skillet (don’t wash it!), add the sliced onions. Sauté for 5/6 minutes. Add the garlic and tomato paste, cooking for another 1/2 minutes until the paste turns a deep brick red and smells fragrant.
ADVERTISEMENT
Step 3: Deglaze and Assemble: Pour the white wine (or a splash of broth) into the skillet, scraping up all the brown bits (the fond) from the bottom. Pour the onion mixture over the roast in the slow cooker. Add the beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce.
Step 4: Slow Cook: Cover and cook on LOW for 7/8 hours or on HIGH for 4/5 hours. The meat should be tender enough to shred with a light touch of a fork.
Step 5: Rest and Serve: Remove the roast and let it rest for 10 minutes before slicing or shredding. Discard the bay leaves. Serve the beef drenched in the onion-heavy sauce.
