Savory Slow Cooker French Onion Pot Roast

$- 3-4 pounds beef pot roast - 4 large onions, thinly sliced - 4 cloves garlic, minced - 4 cups beef broth - 1 tablespoon balsamic vinegar - 2 tablespoons olive oil - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 2 bay leaves - Salt and pepper to taste To make this dish shine, you need a good cut of beef. I prefer a beef pot roast, as it becomes tender over time. The onions and garlic add sweetness and depth. Beef broth gives the dish a rich flavor. Balsamic vinegar adds a hint of tang. Olive oil helps with searing, while thyme and bay leaves add herbal notes. Don’t forget to season with salt and pepper. - 8 slices of Swiss cheese or Gruyère cheese - Fresh parsley, chopped for garnish Adding cheese can make this dish even more special. Swiss or Gruyère cheese melts beautifully on top. Fresh parsley gives a pop of color and freshness. You can play with these additions based on your taste. {{ingredient_image_2}} Searing the Pot Roast First, heat a large skillet over medium-high heat. Add two tablespoons of olive oil. While the oil warms, season your 3-4 pound pot roast with salt and pepper on all sides. When the oil shimmers, place the roast in the skillet. Sear each side for about 3-4 minutes. You want a rich, brown crust. Once done, carefully remove the roast and let it rest on a plate. Sautéing Onions and Garlic In the same skillet, add the four large, thinly sliced onions. Lower the heat to medium and stir occasionally. Cook them until they are soft and caramelized. This usually takes around 15-20 minutes. Then, add four minced garlic cloves. Sauté for another 2 minutes. You’ll love the smell! Layering the Onion Mixture Take your slow cooker and layer the bottom with the caramelized onions and garlic. Spread them evenly. This will create a tasty base for your roast. Adding the Roast and Broth Now, place the seared pot roast right on top of the onion mixture. In a bowl, whisk together four cups of beef broth, one tablespoon of balsamic vinegar, fresh thyme leaves, two bay leaves, and some salt and pepper. Pour this mix over the roast, making sure it is well coated. Low vs. High Cooking Times Cover your slow cooker and set it to cook. You can choose to cook on low for 8-10 hours or high for 4-6 hours. When it's done, the meat should be fork-tender and easy to shred. Adding Cheese and Finishing Touches About 30 minutes before the cooking time ends, add eight slices of Swiss or Gruyère cheese on top of the roast. Close the lid again and let the cheese melt. This adds a creamy touch to your pot roast! Once everything is ready, shred the beef with two forks. Mix it back with the onions and broth. Serve it in bowls and sprinkle with chopped fresh parsley for a pop of color. Enjoy! Searing Techniques for Flavor Searing your pot roast is super important. It makes the meat tasty and adds color. First, heat olive oil in a skillet. Use medium-high heat. Season the roast with salt and pepper. Once the oil is hot, add the roast. Sear it for 3-4 minutes on each side. You want a nice brown crust. This step locks in juices and flavor. Ensuring Tender Meat Cooking your pot roast low and slow is key. Use your slow cooker on low for 8-10 hours. This method breaks down tough fibers in the meat. When done, the beef should be fork-tender and shred easily. If you are short on time, you can cook it on high for 4-6 hours. Just be mindful of the time. Recommended Herbs and Spices Herbs really boost the flavor of your pot roast. I like using fresh thyme and bay leaves. Thyme adds a warm, earthy taste. Bay leaves bring a subtle depth. You can also use a bit of balsamic vinegar for a touch of sweetness. Don’t forget to season with salt and pepper! Tips for Making Homemade Beef Broth Using beef broth adds rich flavor to your dish. If you want to make your own, start with beef bones. Roast them in the oven until browned. Then, simmer with water, onions, garlic, and herbs for several hours. Strain it all to get a clear broth. This homemade version will take your pot roast to the next level! Pro Tips Choose the Right Cut: For the best results, opt for a well-marbled cut like chuck roast. This will ensure a tender and flavorful dish as the fat renders during cooking. Caramelize the Onions: Take your time when caramelizing the onions; this step adds depth of flavor. Stir occasionally and allow them to develop a rich golden color for at least 20 minutes. Use Fresh Herbs: Fresh thyme can significantly enhance the taste of your pot roast. If you have access to fresh herbs, don’t hesitate to use them instead of dried. Let it Rest: After cooking, let the roast rest for 15-20 minutes before shredding. This helps the juices redistribute throughout the meat, resulting in a juicier final dish. {{image_4}} Alternative Meats or Proteins If you want to switch things up, try using pork shoulder or chicken thighs. Both will absorb the rich flavors well. For a lighter option, turkey breast could work, too. Just adjust the cooking time based on the meat you choose. Vegan Adaptations You can create a vegan version by using jackfruit or mushrooms as the meat substitute. Use vegetable broth instead of beef broth. Add some soy sauce or liquid smoke to give it a savory depth. Adding Vegetables Enhance your dish by adding root vegetables. Carrots and potatoes make a great addition. Chop them into bite-sized pieces and layer them with the onions. You can also add bell peppers or celery for more flavor. Different Cheese Options While Swiss and Gruyère are classic choices, feel free to play with flavors. Try sharp cheddar for a tangy twist or creamy mozzarella for a milder taste. Goat cheese can add a unique flavor profile, too. Just sprinkle it on top near the end of cooking. After enjoying your delicious Slow Cooker French Onion Pot Roast, proper storage is key. First, let the pot roast cool down to room temperature. Then, slice the meat or leave it whole. Place it in an airtight container. Pour some broth over the meat to keep it moist. - Storing Leftovers Properly: Use airtight containers to avoid moisture loss. This keeps the flavors fresh. - How Long Does it Last?: In the fridge, your pot roast lasts about 3-4 days. If you want to save some for later, freezing is a great option. Make sure to cool the roast completely before freezing. Cut it into portions for easy reheating. - Best Practices for Freezing: Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze it for up to 3 months. - Reheating Instructions for Optimal Taste: Thaw overnight in the fridge. Reheat in a pot on the stove or in the microwave. Add a splash of broth to keep it juicy. Heat until it's warm all the way through. Enjoy every bite! Can I use a different cut of beef? Yes, you can use other cuts like chuck roast or brisket. These cuts are great for slow cooking. They become tender and juicy over long cooking times. Just remember to adjust cooking times as needed for different cuts. What should I serve with Slow Cooker French Onion Pot Roast? This pot roast pairs well with crusty bread or mashed potatoes. Both options soak up the rich broth. You can also serve it with steamed vegetables for a colorful plate. Why is my pot roast tough? If your pot roast is tough, it may need more cooking time. Tough cuts of meat need low, slow cooking to break down fibers. Ensure you cook it for at least 8 hours on low or 4 hours on high. How can I adjust the seasoning for more flavor? To boost flavor, try adding more garlic or herbs. Fresh thyme or rosemary works well. For a kick, add a splash of Worcestershire sauce or hot sauce. Tasting as you go is key to getting it just right. This blog post covered how to make a Slow Cooker French Onion Pot Roast. You learned about the key ingredients, like beef and onions, and optional cheese and herbs. I shared step-by-step instructions for cooking, with tips to perfect your roast. You have ideas for variations and storage advice. In the end, this dish brings comfort and flavor to your table. Enjoy experimenting and sharing this tasty meal with others. Happy cooking!$

Savory Slow Cooker French Onion Pot Roast

A delicious pot roast infused with the flavors of caramelized onions and melted cheese, cooked slowly for tender perfection.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 10 30

Course Main Course

Cuisine French

Servings 6

Calories 400 kcal

Ingredients

3 pounds beef pot roast
4 large onions, thinly sliced
4 cloves garlic, minced
4 cups beef broth
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
2 leaves bay leaves
to taste salt and pepper
8 slices Swiss cheese or Gruyère cheese
for garnish fresh parsley, chopped

Instructions

Sear the Roast: Heat a large skillet over medium-high heat and add the olive oil. Season the pot roast generously with salt and pepper on all sides. Once the oil is shimmering hot, add the roast to the skillet. Sear each side for approximately 3-4 minutes until a rich, brown crust forms. Carefully remove the roast from the skillet and set it aside on a plate to rest.
Sauté Onions and Garlic: In the same skillet, add the thinly sliced onions. Reduce the heat to medium and cook, stirring occasionally, until the onions are soft and beautifully caramelized, about 15-20 minutes. Add the minced garlic and sauté for an additional 2 minutes until fragrant.
Prepare the Slow Cooker: Layer the bottom of your slow cooker with the caramelized onions and garlic, spreading them evenly to create a flavorful base.
Add the Roast: Position the seared pot roast squarely on top of the onion mixture in the slow cooker.
Make the Broth Mixture: In a mixing bowl, whisk together the beef broth, balsamic vinegar, thyme, bay leaves, and season with salt and pepper. Mix thoroughly, then pour this delightful mixture over the roast in the slow cooker, ensuring it's well coated.
Cook the Roast: Cover the slow cooker with its lid, and cook the pot roast on low for 8-10 hours or on high for 4-6 hours. It’s ready when the beef is fork-tender and shreds easily.
Add Cheese: About 30 minutes before the cooking time is up, lay the slices of Swiss or Gruyère cheese evenly over the roast. Cover again and let the cheese melt beautifully.
Shred and Serve: Once fully cooked, transfer the pot roast to a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded meat to the slow cooker, mixing it well with the sweet onions and flavorful broth.
Garnish and Enjoy: Spoon the succulent pot roast into bowls, making sure to include ample onion and broth. Sprinkle chopped fresh parsley over the top for a touch of color and freshness.

Notes

Serve with a crusty baguette or mashed potatoes to soak up the broth.

Keyword French onion, pot roast, slow cooker