FRENCH ONION POT ROAST

While traditionally, French onion is made in soup form, it also makes an excellent flavor when infused into a delicious pot roast. This meal is essentially a chuck roast slow-cooked with caramelized onions and a mix of beef broth, seasonings, and a touch of apple cider vinegar and Worcestershire sauce. To make it, you simply layer sliced onions at the bottom of a slow cooker, place the roast on top, and pour in a mixture of the other ingredients. Let it cook until the meat is tender, and you've got a hearty, flavorful beef that’s ready to serve with your favorite side dishes! 

This easy crock pot chuck roast is great for both weeknights and weekends because it requires minimal hands-on time and is still packed with flavor. It pairs well with a variety of side dishes, including garlic mashed potatoes, green bean casserole, roasted vegetables, and crusty bread, making it easy to keep the meal fresh each time you serve it!

WHY YOU’LL LOVE THIS RECIPE

• The slow-cooked caramelized onions infuse the roast with an unbeatable depth of umami flavor.
• The steps are simple: add everything to the crock pot, secure the lid, and slow cook to perfection. 
• It's a one-pot wonder, making cleanup a breeze, especially if you use a crock pot liner.
• The versatile taste of beef infused with French onion flavor makes it easy to pair with a variety of side dishes, so you can enjoy it differently every time!

INGREDIENTS YOU’LL NEED

• Yellow Onion and Minced Garlic - Provide the foundational savory and sweet notes, with the onions caramelizing for depth and the garlic adding a punch of aromatic flavor.
• Chuck Roast - A cut of tough beef that becomes exceptionally tender and flavorful when slow-cooked.
• Beef Broth - Acts as a liquid base for the slow cooker, ensuring the roast remains juicy and takes on a rich, beefy profile.
• Apple Cider Vinegar - Introduces a subtle tanginess, balancing out the richness of the other ingredients.
• Worcestershire Sauce - Adds complexity with its unique blend of sweet, sour, and umami flavors.
• Beefy Onion Soup Packet - Enhances the roast's depth of flavor with a concentrated blend of onion and beef notes.
• Seasonings (black pepper, dried thyme, bay leaves, dried rosemary) - Adds an aromatic warmth and earthiness, complementing the beef and onion flavors.
• Butter - Introduces a creamy richness, rounding out the dish's texture and taste.
• Cornstarch - Helps thicken the sauce, giving it a thicker consistency that clings to the meat.

HOW TO MAKE FRENCH ONION POT ROAST

Layer the ingredients: Add the onions to the bottom of the slow cooker as a base. Place the chuck roast on top.

Mix the seasonings: In a medium-sized bowl, add the garlic, beef broth, apple cider vinegar, Worcestershire sauce, beefy onion soup, black pepper, thyme, and rosemary. Mix until well combined and pour over the roast.

Add finishing touches: Place butter and bay leaves on the roast, then cover and cook on LOW for 8 hours.

Prepare the meat: After cooking, discard the bay leaves, transfer the roast to a plate, and shred it using two forks.

Make the gravy: From the slow cooker, take ¼ cup of the liquid and mix with cornstarch in a separate bowl. Simmer the remaining sauce in a saucepan, and once bubbling, whisk in the cornstarch mixture.

Combine and serve: Return the shredded roast to the slow cooker, cover with gravy, and serve over mashed potatoes. Enjoy!

RECIPE TIPS

• Opt for a chuck roast with good marbling; the fat will render during cooking, making the meat more tender and flavorful.
• Yellow or sweet onions are ideal for this dish as they caramelize beautifully, offering a natural sweetness to the sauce.
• Ensure your slow cooker is on the "low" setting; cooking at a gentle heat ensures the meat becomes tender without drying out.
• Make sure the liquid covers at least half of the roast in the slow cooker to maintain moisture throughout the cooking process.
• Whisking the cornstarch with a cold liquid before adding it to the hot sauce ensures a lump-free gravy.
• Allow the roast to rest for a few minutes before shredding; this lets the juices redistribute, resulting in moister meat.
• Fresh herbs can be substituted for dried ones; just remember to increase the quantity by about three times, as fresh herbs are less concentrated.

STORING & FREEZING

Storing: Once the pot roast has cooled, transfer it to an airtight container. Store in the refrigerator for up to 4-5 days. To reheat, place it in a saucepan over medium heat, stirring occasionally until warmed through. If the gravy thickens too much upon refrigeration, you can add a splash of beef broth to thin it out during reheating.

Freezing: If you're planning to freeze the pot roast, it's best to do so without the gravy to maintain texture quality. Place the shredded meat in a freezer-safe container or zip-top bag, pressing out as much air as possible. In a separate container or bag, store the gravy. Both can be frozen for up to 3 months. When ready to use, defrost overnight in the refrigerator, and then heat on the stovetop, combining the meat and gravy when warm.

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