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Slow Cooker French Onion Pot Roast

Slow cooker French onion pot roast combines fork-tender beef with deeply golden onions, savory cooking liquid, and a bubbling Gruyere topping. Finish it under the broiler in a 9x13-inch baking dish and serve with the cooking liquid.
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Prep Time 15 minutes
Cook Time 9 hours 39 minutes
Total Time 9 hours 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the pot roast
  • 1 beef chuck roast 3- to 4-pound, boneless, thawed and patted dry
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp olive oil divided
  • 3 yellow onions large, about 2 pounds, thinly sliced
  • 2 cloves garlic minced
  • 0.5 cup dry red wine
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
For the cheese topping
  • 6 oz Gruyere cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker
  • 1 broiler-safe 9x13-inch baking dish

Method
 

Sear and slow-cook the roast
  1. Season the roast all over with the salt and pepper.
  2. Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat, then sear the roast for 3 to 4 minutes per side until browned.
  3. Transfer the roast to a 6-quart slow cooker.
  4. Reduce the heat to medium and add the remaining 1 tablespoon olive oil and the onions to the skillet.
  5. Cook for 20 to 25 minutes, stirring often, until the onions are soft and deeply golden.
  6. Stir in the garlic and cook for 30 seconds.
  7. Pour in the wine and scrape up the browned bits.
  8. Simmer for 2 minutes.
  9. Transfer the onion mixture to the slow cooker.
  10. Add the broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker.
  11. Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the roast is fork-tender.
Finish the roast
  1. Heat the broiler and set a rack about 6 inches from the heat.
  2. Remove and discard the bay leaf.
  3. Use a slotted spoon to transfer the roast and onions to a broiler-safe 9x13-inch baking dish.
  4. Shred the roast into large pieces.
  5. Spread the onions over the roast.
  6. Sprinkle the Gruyere evenly over the roast and onions.
  7. Broil for 1 to 3 minutes until the cheese is melted and bubbling.
  8. Serve with the cooking liquid.

Notes

For the deepest onion flavor, let the onions cook until soft and deeply golden. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free variation, use a meltable dairy-free cheese in place of the Gruyere.