Imagine walking in after a long day and seeing a French Onion Pot Roast ready and waiting for you on the table. It doesn’t matter how cold you were before, you’ll be warmed right up before the first bite! Slow cooking the meat means it’s melt-in-the-mouth tender and saturated with the savory onion flavors of the sauce. French Onion Pot Roast also creates a thick, luscious sauce almost like a gravy, perfect for draping over potatoes or vegetables. Let dinner make itself for you and delight in its deep rich taste!
Ingredients
- 1 (2-pound) chuck roast
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 1 tablespoon oil
- 2 large onions, thinly sliced and divided
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/8 teaspoon celery seeds, crushed
- 1 tablespoon sugar
- 2 tablespoons cornstarch, plus more as needed
- 1/3 cup water, plus more as needed
Directions
Step 1 –Pat the chuck roast down and season it with salt and pepper.
Step 2 –Heat a large skillet over medium-high heat.
Step 3 –Add the butter and the oil to the skillet.
Step 4 –Once the butter has melted and starts to crackle, add the chuck roast and sear, about 2-3 minutes per side.
Step 5 –Transfer the roast to a plate.
Step 6 –Add 1/2 of the onions, the garlic, the beef broth, the Worcestershire sauce, the vinegar, the onion powder, the thyme, the bay leaf, the celery seeds, the sugar, and the seared chuck roast to a slow cooker.
Step 7 –Top the roast with the remaining 1/2 of the onions.
Step 8 –Cover and cook on low until the roast is fall-apart tender, about 6-8 hours.
Step 9 –Transfer the meat to a plate, covering it to keep it warm.
Step 10 –Combine the cornstarch and the water to create a slurry.
Step 11 –Add the slurry to the slow cooker and stir.
Step 12 –Allow the mixture in the slow cooker to cook until thickened, about 5-7 minutes. If the sauce still seems too thin, add additional cornstarch slurry, 1 tablespoon of cornstarch to every 2 tablespoons of water at a time, and cook for an additional 5 minutes.
Step 13 –Remove and discard the bay leaf.
Step 14 –Return the meat to the slow cooker and heat through. Serve.
