Crockpot French Onion Roast (Printer-Friendly Version)
Slow-cooked beef with caramelized onions, rich broth, and herbs, perfect for cozy family dinners and special occasions.
# What You'll Need:
→ Beef
01 -
3 lb boneless beef chuck roast
→ Oils and Fats
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
→ Onions and Aromatics
04 -
2 large yellow onions, thinly sliced
05 -
1 medium red onion, thinly sliced
06 -
4 cloves garlic, minced
→ Liquids and Condiments
07 -
1 tablespoon Worcestershire sauce
08 -
1 tablespoon balsamic vinegar
09 -
½ cup dry red wine
10 -
¼ cup ruby port wine
→ Broth and Seasonings
11 -
1½ cups beef broth
12 -
2 teaspoons beef bouillon powder
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried rosemary
15 -
1 teaspoon paprika
16 -
1 bay leaf
17 -
1 teaspoon sea salt
18 -
½ teaspoon freshly ground black pepper
→ Garnish
19 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Generously season the beef chuck roast with sea salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the roast for 3 to 4 minutes per side until a deep brown crust forms. Transfer the seared roast to the crockpot.
02 -
Reduce heat to medium and add unsalted butter to the skillet. Add the thinly sliced yellow and red onions, stirring occasionally, cooking for 10 to 15 minutes until deeply golden and caramelized. Stir in minced garlic and cook for an additional minute until fragrant.
03 -
Pour dry red wine and ruby port into the skillet, scraping the bottom with a wooden spoon to loosen browned bits. Allow the liquid to reduce by half over 3 to 5 minutes.
04 -
Pour the caramelized onion and wine mixture over the seared roast in the crockpot. Surround with Worcestershire sauce, balsamic vinegar, beef broth, beef bouillon powder, thyme, rosemary, paprika, and bay leaf.
05 -
Cover and cook on low for 8 hours or on high for 5 to 6 hours until the beef is fork-tender and flavors meld.
06 -
Remove the bay leaf and skim excess fat from the sauce if necessary. Slice or shred the beef, spoon generous amounts of the onion sauce over servings, and garnish with fresh chopped parsley before serving.
# Additional Tips:
01 -
Searing the beef before slow cooking enhances flavor through the Maillard reaction. Slowly caramelizing the onions develops rich sweetness and depth in the sauce. Allowing the roast to rest for 10 to 15 minutes after cooking ensures juiciness.