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Easy Slow Cooker French Onion Roast

Easy Slow Cooker French Onion Roast

This Easy Slow Cooker French Onion Roast is the ultimate weeknight solution, transforming humble ingredients into a deeply flavorful, melt-in-your-mouth meal with minimal effort. Perfect for busy evenings, this recipe delivers restaurant-quality taste without the fuss.
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Prep Time 20 minutes
Cook Time 8 hours
Active Cooking Time (approx.) 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds beef chuck roast
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 cups beef broth
  • 1/2 cup dry white wine optional, but highly recommended for depth of flavor
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch for thickening, if desired
  • 2 tablespoons cold water for cornstarch slurry, if desired
  • Baguette slices for serving
  • 1 cup shredded Gruyere or Swiss cheese

Equipment

  • Slow Cooker
  • Cutting board
  • Forks
  • Saucepan (optional, for reheating)
  • Oven-safe bowls

Method
 

  1. Pat the beef chuck roast dry with paper towels. This helps to achieve a better sear if you choose to sear it first (though it’s optional for this slow cooker method). Season generously on all sides with salt and black pepper.
    2-3 pounds beef chuck roast, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Place the thinly sliced yellow onions in the bottom of your slow cooker. This creates a flavorful bed for the roast and ensures they caramelize beautifully throughout the slow cooking process.
    2 large yellow onions
  3. Sprinkle the minced garlic and dried thyme over the onions.
    4 cloves garlic, 1 teaspoon dried thyme
  4. Lay the seasoned beef chuck roast on top of the onion mixture in the slow cooker.
    2-3 pounds beef chuck roast
  5. In a small bowl or directly over the roast, combine the beef broth, dry white wine (if using), and Worcestershire sauce. Pour this liquid mixture around the roast in the slow cooker.
    1.5 cups beef broth, 1/2 cup dry white wine, 2 tablespoons Worcestershire sauce
  6. Cover the slow cooker and cook on the LOW setting for 8-10 hours, or on the HIGH setting for 4-5 hours, until the roast is incredibly tender and easily shreds with a fork. The exact cooking time will vary depending on your slow cooker.
  7. Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the beef into bite-sized pieces.
    2-3 pounds beef chuck roast
  8. If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir this slurry into the liquid remaining in the slow cooker. Turn the slow cooker to HIGH (if it wasn't already) and cook for another 15-30 minutes, stirring occasionally, until the sauce has thickened.
    1 tablespoon cornstarch, 2 tablespoons cold water
  9. Ladle the shredded beef and rich sauce over toasted baguette slices in oven-safe bowls. Top generously with shredded Gruyere or Swiss cheese.
    Baguette slices, 1 cup shredded Gruyere or Swiss cheese
  10. Place the bowls under a broiler for 1-2 minutes, or until the cheese is melted and bubbly and lightly golden brown. Watch carefully to prevent burning. Serve immediately!
    1 cup shredded Gruyere or Swiss cheese

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on stovetop, microwave, or oven. Can be frozen for 2-3 months.
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