If you’re craving the kind of cozy, comforting dinner that makes the whole house smell amazing, this Crock Pot French Onion Pot Roast is it! With tender, fall-apart beef, sweet caramelized onions, and a rich, savory broth, this recipe turns simple ingredients into something truly special.
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Let your slow cooker do all the work today! Come home to a hearty, flavorful roast that’s perfect for family dinners or a fuss-free Sunday meal.
If you are a fan of juicy and tender pot roast with a luscious brown gravy topped with flavorful caramelized onions, then, my friend, this dish is for you! We love enjoying this comforting dinner with a a big spoonful of fluffy mashed potatoes and a side of easy roasted asparagus.
This meal is perfect for company or a cozy night in with the family.
The best part about this roast is that all the prepping can be done the night before! All steps up until turning the crock pot to “on” can be completed ahead. Then, just pop the ceramic part of the crock pot into the refrigerator over night, or the day before.
This can be in the fridge for up to 24 hours. When you’re ready to cook, Place the crock into the base, turn on your crock pot, and go! It couldn’t be easier!
Love all things French Onion? Try Slow Cooker French Onion Chicken and Crock Pot French Dip Sandwiches.
Pot roast is one of my absolute favorite dinners. It always has been. It just makes me so warm and cozy inside. Pot roast hits the spot every time. Lucky for me, my family loves it as well. So, I’m always thinking of ways to make pot roast, without having “the same old pot roast” every time.
This French Onion Pot Roast is divine. The addition of sweet Vidalia onions lends a natural sweetness that balances the rich, savory flavors of the meat and broth. As they slowly cook down in the Crock Pot, they melt into the sauce, adding depth and a subtle caramelized flavor
Vidalia Onions
Sweet Vidalia onions are known for their mild, sweet flavor and low sulfur content. Low sulfur content means no tears when you cut into one. Another huge reason I love using sweet onions. I have very sensitive eyes 🥲
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 7-8 Quart size Crock Pot-I use this one
- Heavy bottom pan for searing. I have this one and love it!
- Sauce pan for the gravy
- Mesh strainer
- 3-4 pound chuck roast, excess fat trimmed
- Seasonings-salt, pepper, celery seeds, sprigs of fresh rosemary (dried can be used)
- 1 tablespoon canola oil– for searing, or another high smoke point oil
- 2 large or 3 small sweet Vidalia onions, sliced, the more the better! Three onions might sound like a lot, but they cook down and melt into the gravy. You could add another onion or 2 if you really love the onion flavor.
- 3 cloves garlic, smashed
- 2 tablespoons balsamic vinegar
- 1/2 cup dry red wine, such as Cabernet, Merlot, or Pinot Noir (beef broth can be used instead)
- 2 tablespoons Worcestershire sauce
- 3 cups beef broth
- 4 tablespoons butter, sliced, salted or unsalted, use what you have
- 2 tablespoons cornstarch + 2 tablespoons cold water- to thicken the gravy
How To Make It
Start by patting the chuck roast dry with paper towels on both sides. This helps it sear nicely. Then season generously with salt, pepper, and a sprinkle of celery seeds on both sides.
In a heavy-bottomed skillet (like cast iron), heat the oil over medium-high heat. Once it’s hot, sear the roast for about 3 minutes per side, until it’s nicely browned. Then, transfer the roast to your crock pot.
Next, it’s time to build flavor with the onions!
In the same skillet, add sliced Vidalia onions, a bit more salt and pepper, smashed garlic cloves, a sprig of rosemary, a splash of balsamic vinegar, red wine, and a few dashes of Worcestershire sauce.
Cook over medium heat for 10–15 minutes, stirring occasionally, until the liquid is absorbed and the onions are tender and golden.
Spoon the cooked onions over the roast in the crock pot.
Then, pour beef broth around the roast, tuck in a couple more rosemary sprigs, and place the pats of butter right on top of the roast for extra richness.
Cover and cook on LOW for 7–8 hours, until the beef is fall-apart tender.
When it’s done, transfer the roast to a cutting board and let it rest for 10-15 minutes before shredding to keep it juicy.
Meanwhile, strain the liquid from the crock pot into a saucepan. Add the onions from the strainer back into the crock pot, so they’re ready to serve with the beef.
Heat the strained liquid over medium heat. In a small bowl, whisk together cornstarch and cold water, then slowly whisk it into the hot liquid. Keep whisking until the gravy thickens, about 5 minutes.
Shred the beef with two forks, then serve it with those sweet, savory onions and a big ladle of the homemade gravy on top.
💡Tips
- Use sweet onions like Vidalia for that signature French onion flavor. Their natural sweetness balances the richness of the beef and broth.
- Sear the meat first. It adds depth of flavor and locks in juices before slow cooking.
- Don’t skip the balsamic and wine. These add complexity and give the onions that deep, caramelized flavor. (If you need to skip the wine, swap it for more broth.)
- Low and slow is best. For the most tender roast, stick to the low setting—resist the urge to speed it up!
- Rest before shredding. Letting the roast rest after cooking keeps it juicy and easy to shred.
❓FAQ’s
Can I use a different cut of meat?
Yes! Chuck roast is ideal because it gets super tender, but you can also use brisket or bottom round—just be aware the texture might vary.
What can I use instead of red wine?
No wine? No problem! Just replace it with additional beef broth and a tablespoon of extra balsamic vinegar for that depth of flavor.
Can I prep this ahead of time?
Absolutely. You can sear the meat and sauté the onions the night before. Add to the crock and store it in the fridge, then add everything to the crock pot the next morning.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth or water.
Can I freeze it?
Yes! The shredded beef and gravy freeze beautifully. Store in freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat slowly.
Perfect Pot Roast Sides
- Roasted Mayo and Parmesan Asparagus
- Glazed Balsamic Carrots
- Extra Cheesy Mashed Potatoes
- Creamy Macaroni and Cheese
- Oven Baked Potatoes
- Roasted Red Potatoes
- The Best Mashed Potatoes
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Crock Pot French Onion Pot Roast
Equipment
- Heavy Bottom Skillet
Ingredients
- 3-4 pound chuck roast excess fat trimmed
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 1 teaspoon celery seed
- 1 tablespoon canola oil
- 2 large or 3 small sweet onions sliced
- 3 cloves garlic smashed
- Sprigs of fresh rosemary
- 2 tablespoons balsamic vinegar
- 1/2 cup dry red wine such as Cabernet, Merlot, or Pinot Noir (or beef broth)
- 2 tablespoons Worcestershire sauce
- 3 cups beef broth
- 4 tablespoons butter sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Start by patting the chuck roast dry with paper towels on both sides. This helps it sear nicely. Then season generously with salt, pepper, and a sprinkle of celery seeds on both sides.
- In a heavy-bottomed skillet (like cast iron), heat the oil over medium-high heat. Once it’s hot, sear the roast for about 3 minutes per side, until it’s nicely browned. Then, transfer the roast to your crock pot.
- Next, it’s time to build flavor with the onions! In the same skillet, add sliced Vidalia onions, a bit more salt and pepper, smashed garlic cloves, a sprig of rosemary, a splash of balsamic vinegar, red wine, and a few dashes of Worcestershire sauce. Cook over medium heat for 10–15 minutes, stirring occasionally, until the liquid is absorbed and the onions are tender and golden.
- Spoon the cooked onions over the roast in the crock pot.
- Then, pour beef broth around the roast, tuck in a couple more rosemary sprigs, and place the pats of butter right on top of the roast for extra richness.
- Cover and cook on LOW for 7–8 hours, until the beef is fall-apart tender.
- When it’s done, transfer the roast to a cutting board and let it rest for 10-15 minutes before shredding to keep it juicy.
- Meanwhile, strain the liquid from the crock pot into a saucepan. Add the onions from the strainer back into the crock pot, so they’re ready to serve with the beef.
- Heat the strained liquid over medium heat. In a small bowl, whisk together cornstarch and cold water, then slowly whisk it into the hot liquid. Keep whisking until the gravy thickens, about 5 minutes.
- Shred the beef with two forks, then serve it with those sweet, savory onions and a big ladle of the homemade gravy on top.
