About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Crockpot French Onion Pot Roast

Updated: Oct 5, 2021




Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce.


PREP TIME: 10 minutes

COOK TIME: 7 hours

TOTAL TIME: 7 hours 10 minutes

SERVINGS: 6


INGREDIENTS:

2 pounds Beef Chuck Roast

2 cups Red Onion, thinly sliced

3 Garlic Cloves, minced

1 tablespoon White Wine Vinegar

1 tablespoon Worcestershire Sauce

1/4 cup Tomato Sauce, in a can (not Spaghetti Sauce)

1 cup Beef Broth

1 teaspoon Salt

1 teaspoon Black Pepper

1/2 teaspoon Fresh Thyme, chopped, or 1/4 teaspoon Dried Thyme

2 teaspoons Fresh Parsley, chopped (optional)

1-2 tablespoons All-Purpose Flour or Cornstarch


INSTRUCTIONS:

1. In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.

2. Trim any excess fat off of your beef chuck roast. Salt and pepper all sides of the roast.

3. In the bottom of your slow cooker, add half of the red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining sauce on top.

4. Cover and cook on HIGH for 4 hours or on LOW 7 hours. When ready, the roast will be fork tender.

5. To make gravy for the pot roast: Use 1 tablespoon of all-purpose flour or cornstarch per 1 cup of sauce from the slow cooker. Heat over low heat on the stove top, stirring frequently until sauce lightly thickens.

6. Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley (optional). Enjoy!


NOTES:

**Recipe notes: PRO TIP! PRIOR TO MAKING GRAVY - IF YOUR SAUCE/BROTH TURNS OUT GREASY AFTER COOKING (as chuck roast is a very fatty cut of meat), separate sauce from pot roast and pour into a tall clear container. Place in the fridge to allow the grease to float to the top of the container. It will lightly harden when separating from the broth making it easier to separate. Then, scoop or ladle out the grease. Now, you have a nice grease-free broth to make your gravy.

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