Savory Crock Pot French Onion Pot Roast (Printable)

Tender beef slow-cooked with caramelized onions, wine, and herbs, finished with melted Gruyere cheese.

# What You Need:

→ Beef

01 - 3 to 4 pounds chuck roast
02 - Salt and freshly ground black pepper to taste

→ Vegetables & Aromatics

03 - 3 large yellow onions, thinly sliced
04 - 4 cloves garlic, minced
05 - 2 cups sliced mushrooms, optional
06 - 2 tablespoons olive oil

→ Liquid & Seasoning

07 - 1 cup beef broth
08 - 1 cup dry red wine or additional beef broth
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon soy sauce
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary

→ For Serving

13 - 6 slices Gruyere or Swiss cheese
14 - Fresh parsley, chopped for garnish

# How To Make It:

01 - Season chuck roast generously on all sides with salt and pepper
02 - Heat olive oil in large skillet over medium-high heat. Sear roast on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove and set aside
03 - In same skillet, add onions and mushrooms if using. Sauté until onions are golden and beginning to caramelize, approximately 8 to 10 minutes. Add minced garlic and cook for 1 minute more
04 - In mixing bowl, whisk together beef broth, red wine or additional broth, Worcestershire sauce, soy sauce, thyme, and rosemary
05 - Place seared roast in slow cooker. Top with sautéed onions and mushrooms. Pour braising liquid over roast and onions
06 - Cover and cook on LOW for 8 to 10 hours until roast is fork-tender
07 - Remove roast from slow cooker and let rest for 10 minutes. Slice or shred as desired
08 - Place cheese slices over meat in slow cooker, cover, and let melt for approximately 5 minutes
09 - Serve topped with onions, sauce, and melted cheese. Garnish generously with fresh parsley

# Expert Tips:

01 -
  • The slow cooker does all the work while you go about your day, filling your home with an intoxicating aroma.
  • Tender, fall-apart beef soaked in wine and caramelized onions tastes like a fancy bistro meal without the effort.
  • Melted Gruyere on top turns every bite into pure comfort.
  • Leftovers make the best sandwiches you will ever have.
02 -
  • Do not skip the searing step, even though it feels like extra work—the caramelization adds layers of flavor you cannot replicate in the slow cooker alone.
  • If your sauce is too thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook on HIGH for 10 to 15 minutes until thickened.
  • Let the roast rest before slicing so the juices redistribute and every bite stays moist.
03 -
  • Slice the onions as thin as you can—they will melt into the sauce and almost disappear, leaving behind pure sweetness.
  • Use a mix of Gruyere and Swiss if you want a milder, stretchier cheese pull.
  • If you have time, chill the cooked sauce and skim off any excess fat before reheating and serving.
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