Slow Cooker “French Onion” Roast


Slow Cooker “French Onion” Roast

Course Crockpot, Main Course
Cuisine American
Author Catherine’s Plates


  • large skillet
  • cutting board & sharp knife
  • 6 quart oval crockpot
  • sheet pan


  • 2.5 – 4 lb beef chuck roast (boneless)
  • 2 TBS cooking oil
  • 1/4 tsp each salt, black pepper, garlic powder, onion powder
  • 4 large yellow onions, thinly sliced
  • 4 cups beef broth
  • 1 (10oz) can french onion soup
  • 1 TBS Worcestershire sauce
  • 1/4 – 1/2 tsp each salt, black pepper, garlic powder, onion powder
  • 1/2 tsp dried thyme
  • 1 loaf French baguette, cut into 1/2 inch slices
  • 1 cup gruyere or swiss cheese, shredded


  • In a large skillet over medium high heat add oil and bring to a shimmer. Season roast on all sides with salt, black pepper, garlic powder, and onion powder.
  • Place roast in hot skillet and sear for 4-5 minutes on one side until brown. Turn roast over and cook an additional 3-4 minutes until brown. Sear sides for 1 minute each side. Turn off burner.
  • In the bottom of a 6 quart oval crockpot place half of the sliced onions. Place roast on top of the onions. Cover roast with remaining onion slices. Pour 4 cups beef broth over onions and roast. Pour French onion soup over onions and roast. Pour Worcestershire sauce over onions & roast.
  • Sprinkle with 1/4 – 1/2 tsp each of salt, black pepper, garlic powder, onion powder, and thyme.
  • Cover crockpot with lid and cook on high for 4-5 hours or on low for 7-8 hours until fork tender and falls apart.
  • Place baguette slices on a sheet pan. Top baguette slices with a handful of shredded cheese. Broil in oven until cheese has melted and golden in color.
  • Shred roast in crockpot. Serve over mashed potatoes and top with the toasted cheesy baguette slices.