FRENCH ONION POT ROAST
French Onion Pot Roast – In a savory sauce, a tender and tasty pot roast recipe are stacked with tender onions and cooked in a slow cooker until it can easily be pulled apart. The ultimate comfort food, this pot roast is ideal for any night of the week.
The beef chuck roast is used in this recipe for melt-in-your-mouth pot roast. It is really beyond our expectations! The best part about it is how simple it is to make. It is extremely soft and tasty.
Our French onion pot roast was served with gravy made from the cooking liquid it released while resting on a bed of smooth mashed potatoes. Additionally, you may serve this pot roast with a baked potato, a crisp salad, your preferred steamed vegetables, and more.
French Onion Pot Roast Ingredients
- 3 minced garlic cloves, 2 cups thinly sliced red onion, and 2 pounds of chuck roast
- 1 tablespoon each of Worcestershire sauce and white wine vinegar
- Tomato sauce, 1/4 cup
- Salt and one cup of beef broth
- 1/2 teaspoon of minced fresh thyme or 1 teaspoon of black pepper
- 1-2 tbsp. of freshly chopped parsley, 2 tsp. cornstarch or all-purpose flour
- In a little bowl, whisk together pureed tomatoes, meat stock, minced garlic, thyme, Worcestershire sauce, and white wine vinegar.
- Remove any unwanted fat from your chuck roast. Sprinkle salt and pepper all over the roast.
- Place half of the sliced red onions in the slow cooker’s bottom. Over the onions, spread half of the sauce. Sprinkle the remaining onions evenly over the chuck roast before placing it on top of the onions. Top with the remaining sauce.
- Cover and cook for 4 hours on high or 7 hours on low. The roast will be ready when it is fork-tender.
- For the pot roast gravy: For every one cup of sauce from the slow cooker, use one tablespoon of all-purpose flour or cornstarch. Heat, stirring frequently, over low heat until the sauce slightly thickens.
- Serve pot roast with gravy on top of mashed potatoes and fresh parsley (optional) sprinkled on top. Enjoy!
Tips for the recipe
Before making gravy, separate the sauce from the pot roast and place it into a tall, clear container if your sauce turns out greasey (chuck roast is a fatty cut of beef). Put the container in the refrigerator to allow the grease to float to the top. When separated from broth, it will somewhat stiffen, making separation simpler. After that, scoop or ladle the grease out. You now have a lovely, grease-free broth to use when making your gravy.