Go Back
Lindsey Hartsfield

Crockpot French Onion Pot Roast

An easy crockpot dinner with melt-in-your-mouth beef, sweet onions, and savory French onion flavor everyone will love.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 47 minutes
Crockpot Time 4 hours
Total Time 4 hours 52 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 631
Ingredients Equipment Method Video Notes

Ingredients
  

Chuck Roast
  • 2.5 lb Chuck Roast
  • 2 tbsp Olive Oil
  • 1 tbsp Salt
  • 1 tbsp Ground Black Pepper
  • 2 tbsp Onion Powder
  • 2 tbsp Garlic Powder
  • 1 tbsp Paprika
  • 2 cup Beef Bone Broth
  • 2 tbsp Beef Bouillon
  • 1 sprig Rosemary
Onions
  • 6-8 Medium Yellow Onions
  • 1 cup Red Cooking Wine
  • 1/4 cup Beef Bone Broth
  • 2 tbsp Heavy Cream
  • 2 tbsp Brown Sugar
  • 1 tbsp Minced Garlic
  • 1 tbsp All-purpose Flour
  • 1/2 tbsp Salt
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Beef Bouillon
  • 1 tsp Ground Black Pepper

Equipment

  • Slow Cooker
  • Large Pan
  • Tongs
  • Mandolin if you don't have one cutting the onions is perfectly fine!

Method
 

Browning Chuck Roast
  1. To medium heat, add olive oil. While oil heats, season the entire roast with salt, pepper, onion powder, garlic powder and paprika.
  2. Add roast to pan and sear each side until browned, about 5-7 minutes each side.
  3. While roast is cooking, thinly slice all onions. (You don't have to but I like using a mandolin and getting them super thin, it helps cut down on the cook time)
  4. Set inside crockpot to rest. Do not turn on crockpot just yet.
Cooking down onions
  1. To the same pan you removed the roast from, add the heavy cream and begin to deglaze the pan. Use the beef bone broth to finish the job.
  2. Add thinly sliced onions, salt, pepper, garlic powder, and beef bouillon and stir. Cook onions about 20 minutes, making sure to stir occassionally and do not burn. They should be soft a light golden brown in color.
  3. Add minced garlic and brown sugar, stirring frequently and continue to cook another 8-10 minutes.
  4. Sprinkle the flour over the onions, stirring well to coat. Add the red cooking wine, scraping any browned bits from the pan.
Slow Cooker
  1. While the onions are cooking and after the roast has rested at least 15 minutes, cut into roughly 1 inch cubes. Place into the crockpot and turn on high.
  2. Add the onions and all juices from the pan to the crockpot.
  3. Sprinkle the top with beef bouillon, add the beef bone broth, and place the rosemary sprig on top.
  4. Cover and cook on high for 3-4 hours.
  5. Remove rosemary and serve.

Notes

Macros per serving
Cal: 631
Fat: 23g
Carb: 30.6g
Pro: 72.2g
Macros for entire dish
Cal: 3787
Fat: 137.5g
Carb: 183.4g
Pro: 433.5g