Crockpot French Onion Pot Roast (Ready-to-Print Version)
Tender beef slow-cooked with caramelized onions, herbs, and rich broth for a savory, comforting dish.
# What You’ll Need:
→ Beef
01 -
3 lb boneless beef chuck roast
→ Fats and Oils
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
→ Onions and Aromatics
04 -
2 large yellow onions, thinly sliced
05 -
1 medium red onion, thinly sliced
06 -
4 cloves garlic, minced
→ Liquids and Sauces
07 -
½ cup dry red wine
08 -
¼ cup ruby port wine
09 -
1½ cups beef broth
10 -
1 tablespoon Worcestershire sauce
11 -
1 tablespoon balsamic vinegar
→ Seasonings
12 -
2 teaspoons beef bouillon powder
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried rosemary
15 -
1 teaspoon paprika
16 -
1 bay leaf
17 -
1 teaspoon sea salt
18 -
½ teaspoon freshly ground black pepper
→ Garnish
19 -
Fresh parsley, chopped
# Step-by-Step Guide:
01 -
Generously season the chuck roast on all sides with sea salt and ground black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms. Transfer the seared beef to the crockpot.
02 -
Reduce heat to medium and add unsalted butter to the skillet. Add sliced yellow and red onions, stirring occasionally. Cook for 10 to 15 minutes until the onions are deeply golden and caramelized. Add minced garlic and cook for an additional minute until fragrant.
03 -
Pour in the dry red wine and ruby port, scraping the skillet bottom to release browned bits. Allow the alcohol to reduce by half, approximately 3 to 5 minutes.
04 -
Pour the onion and wine mixture over the seared chuck roast in the crockpot. Add Worcestershire sauce, balsamic vinegar, beef broth, beef bouillon powder, dried thyme, dried rosemary, paprika, and bay leaf around the roast.
05 -
Cover and cook on low for 8 hours, or on high for 5 to 6 hours, until the beef is fork-tender and the flavors meld.
06 -
Remove and discard the bay leaf. Skim excess fat from the sauce if necessary. Slice or shred the beef and serve with ample onion sauce. Garnish with chopped fresh parsley before serving.
# Handy Tips:
01 -
For optimal flavor, sear the beef thoroughly to develop complex Maillard aromas. Caramelize onions slowly over medium to medium-low heat to prevent burning and enhance sweetness.
02 -
Skim excess fat from the sauce before serving for a cleaner presentation. Let the meat rest in the crockpot for 10 to 15 minutes after cooking to retain juiciness.