Crock Pot French Onion Pot (Print-Friendly Format)
Tender beef slow cooked with caramelized onions, a hint of thyme, and rich, savory gravy.
# Ingredients You’ll Need:
→ Beef and Seasoning
01 -
1.4–1.8 kg well-marbled chuck roast
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
0.5 teaspoon ground black pepper
05 -
1 teaspoon dried thyme or 2 teaspoons fresh thyme
06 -
2 bay leaves
→ Aromatics
07 -
3 large yellow onions, thinly sliced (approximately 500 g)
08 -
1 large sweet onion, thinly sliced
09 -
4 cloves garlic, minced
→ Flavorings and Liquids
10 -
2 tablespoons balsamic vinegar
11 -
1 tablespoon brown sugar
12 -
2 tablespoons unsalted butter
13 -
375 ml low-sodium beef broth
14 -
120 ml dry white wine, or additional broth
15 -
2 tablespoons Worcestershire sauce
→ Finishing
16 -
2 tablespoons cornstarch mixed with 3 tablespoons cold water (optional, for thickening)
17 -
100 g grated Gruyère or Swiss cheese (optional)
18 -
Chopped fresh parsley, for garnish
# How to Make It:
01 -
Peel and slice all onions into thin rings. Mince the garlic cloves.
02 -
Set the slow cooker to high. Add butter, sliced onions, minced garlic, brown sugar, and balsamic vinegar. Stir, cover, and cook for 20–30 minutes until onions begin to soften and develop a golden color. Alternatively, sauté the onions in a skillet over medium heat for 10 minutes before transferring.
03 -
Dry the chuck roast thoroughly with paper towels. Season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes per side until deeply browned. This step is optional but enhances flavor.
04 -
Nestle the seared or raw roast over the caramelized onions in the slow cooker. Sprinkle thyme and bay leaves across the contents.
05 -
Pour beef broth, white wine, and Worcestershire sauce into the slow cooker. Ensure the roast is at least partially submerged, adding more broth if necessary.
06 -
Set the slow cooker to low and cook for 8–9 hours, or on high for 5–6 hours, until the roast is fork-tender and easily shreds. Begin checking for doneness after 7 hours.
07 -
Transfer the cooked beef to a platter and tent loosely with foil. Skim excess fat from the cooking liquid. Mix cornstarch with cold water, then stir into the slow cooker. Cook uncovered on high for 10–15 minutes, stirring occasionally, until the gravy thickens.
08 -
Allow the roast to rest for 10 minutes before slicing or shredding. Return meat to the slow cooker and coat generously with the onion gravy. Sprinkle with grated cheese and chopped parsley. Serve hot directly from the slow cooker or arrange on a serving dish.
# Extra Tips:
01 -
Fully caramelized onions provide depth and sweetness to the gravy.
02 -
Searing the beef is recommended for optimal flavor but may be omitted for ease.
03 -
To ensure the dish is gluten-free, verify Worcestershire sauce and use cornstarch exclusively.
04 -
Omit cheese for a dairy-free preparation. Adjust seasonings and liquids to taste before serving.
05 -
Leftovers are ideal for sandwiches. Monitor liquid during cooking and top up as required.