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Slow cooker French onion roast, cooked until incredibly tender, is showcased in this recipe's featured image.

Tender French Onion Roast

This Slow Cooker French Onion Roast is a hearty and flavorful dish that captures the essence of French Onion soup in a tender, melt-in-your-mouth roast. Slow cooking caramelizes the onions and infuses the beef with rich, savory flavors, making it a perfect comfort food for any occasion.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: French-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb chuck roast
  • 3 large yellow onions, sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1/4 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Crusty bread, for serving optional
  • Shredded Gruyère or Swiss cheese, for serving optional

Equipment

  • Slow cooker
  • Large Skillet
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Tongs
  • Two forks

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the roast generously with salt and pepper.
  3. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to your slow cooker.
  4. In the same skillet, add the sliced onions.
  5. Cook over medium heat, stirring occasionally, until they are deeply golden brown and caramelized, about 20-30 minutes. Add the minced garlic during the last minute of cooking.
  6. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet (deglaze the pan).
  7. Pour the caramelized onions and red wine mixture over the roast in the slow cooker.
  8. Add the beef broth, balsamic vinegar, Worcestershire sauce, thyme, and bay leaf.
  9. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the roast is fork-tender.
  10. Remove the roast from the slow cooker and shred it with two forks.
  11. Skim any excess fat from the surface of the sauce in the slow cooker.
  12. Serve the shredded beef over crusty bread, topped with the French Onion sauce and shredded Gruyère or Swiss cheese (if desired). Broil for a minute or two to melt the cheese (optional).

Notes

For richer flavor, sear the roast well on all sides. Don't rush the caramelization of the onions; low and slow is key. Remove the bay leaf before serving. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. To prevent the roast from drying out during slow cooking, ensure it's mostly submerged in liquid. For a thicker sauce, simmer it on the stovetop after removing the roast, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).