Crockpot French Onion Pot Roast

This crockpot French onion pot roast is everything you love about French onion soup turned into a fall-apart tender, cozy dinner. A seared chuck roast slow cooks on a bed of onions and garlic in beef bone broth, Worcestershire, thyme, and butter until it shreds with a fork. Then it gets topped with melty Gruyère cheese right in the crockpot. This French onion pot roast is perfect spooned over mashed potatoes, and this crockpot French onion pot roast needs only about 20 minutes of hands-on time. Prefer the oven? There is a Dutch oven version too.

Why You’ll Love This French Onion Pot Roast

• It tastes like French onion soup. Sweet onions, rich beef broth, thyme, and melted Gruyère give you all those classic flavors.
• The crockpot does the work. After a quick sear, everything goes in the slow cooker until the beef is fork-tender.
• The cheese on top is so good. Gruyère melts right into the shredded beef and juices for a cozy, cheesy finish.
• You can make it two ways. Use the crockpot for a hands-off dinner or the Dutch oven method when you want it done in the afternoon.

Ingredients Needed To Make Crockpot French Onion Pot Roast

Do I have to sear the roast first?

Searing is not required, but it adds a lot of flavor. The flour coating browns in the hot skillet and creates a rich, golden crust that helps thicken the juices as it cooks. If you are short on time, you can skip it and add the floured roast straight to the crockpot.

How to Make Crockpot French Onion Pot Roast

Step 1: Season and Sear the Roast

Pat the chuck roast dry. Rub it with 2 tablespoons of oil, then sprinkle both sides with flour, salt, and pepper. Heat a skillet over medium-high heat, drizzle in the remaining oil, and sear each side for about 3 minutes, until browned. Remove from the skillet.

Step 2: Add the Onions and Garlic

Add the onions and garlic to the bottom of the crockpot.

Step 3: Add the Roast, Broth, and Butter

Place the seared roast on top of the onions. Pour in the broth and Worcestershire, then add the garlic powder, onion powder, salt, pepper, and thyme. Lay the butter slices on top of the roast.

Step 4: Slow Cook

Cover and cook on high for 4 hours or on low for 8 hours, until the roast is fall-apart tender.

Step 5: Shred and Add the Cheese

Remove the roast and shred it with two forks, then return it to the juices. Top with the shredded Gruyère, cover, and let it melt.

Step 6: Serve

Spoon the shredded beef, onions, and juices over mashed potatoes or serve with crunchy bread.

How to Make French Onion Pot Roast in a Dutch Oven

If you would rather make it in the oven, this version caramelizes the onions first for an even deeper French onion flavor.

1. Preheat the oven to 350 degrees.
2. Toss the beef in the flour, salt, and pepper until evenly coated.
3. Heat an oven-safe skillet or Dutch oven over high heat, drizzle with oil, add the beef in an even layer, and brown on all sides. Remove and set aside.
4. In the same pot, leaving the browned bits, add 2 tablespoons of butter and the thinly sliced onions. Cook on low, stirring often, until dark golden brown and caramelized, about 10 to 15 minutes.
5. Add the beef back in along with the broth, Worcestershire, thyme, garlic, salt, and pepper. Cover and bake for 2 hours or until the meat is very tender. If it is not, keep cooking in 30-minute intervals until tender, making sure the liquid does not evaporate. Adjust seasonings as needed.
6. Remove from the oven, shred the beef, add it back in, and cover with cheese. Return to the oven until melted. Serve over mashed potatoes or alongside crunchy bread.

Variations

• Swap the cheese: mozzarella, provolone, or Swiss all melt beautifully in place of Gruyère.
• Add wine: replace 1/2 cup of the broth with dry red wine for a deeper flavor.
• Use fresh thyme: lay a bundle of fresh thyme on top of the roast in place of dried.
• Add veggies: baby potatoes and carrots can go in the crockpot around the roast for a full pot roast dinner.
• Make sandwiches: pile the cheesy shredded beef onto toasted hoagie rolls for French onion beef sandwiches.

Storing and Reheating

Store leftovers with the juices in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stove over medium-low heat or in the microwave until warmed through. Keeping the beef in its juices keeps it from drying out.

What to Serve With Crockpot French Onion Pot Roast

Creamy mashed potatoes are the classic, but egg noodles, rice, or crusty bread all work for soaking up the juices. Roasted green beans or a simple green salad round it out.

Love an easy crockpot beef dinner? Try this Crockpot French Dip or this Slow Cooker Beef Stew next.

What People Ask About Crockpot French Onion Pot Roast

Can I put a frozen roast in the crockpot for French onion pot roast?

It is best to use a thawed roast. A frozen roast stays in the unsafe temperature zone too long in a slow cooker and will not sear properly. Thaw it in the fridge overnight before cooking.

How do I know when the pot roast is done?

It is done when it shreds easily with a fork. If it still feels tough, give it more time, since chuck roast gets more tender the longer it cooks.

Can I cook it on high?

Yes, cook it on high for 4 hours or on low for 8 hours. Low and slow gives you the most tender result.

Crockpot French Onion Pot Roast

This crockpot French onion pot roast slow cooks a seared chuck roast with onions, garlic, beef bone broth, Worcestershire, thyme, and butter until fall-apart tender, then tops it with melted Gruyère. Includes a Dutch oven method.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine American, French

Servings 6 servings

Ingredients

  

1x2x3x

• 2.5-3 lb chuck roast
• 1/4 cup oil
• 1/4 cup flour
• 2 teaspoons salt
• 2 teaspoons pepper
• 4 yellow onions diced
• 3 garlic cloves roughly chopped
• 4 tablespoons butter
• 3 cups beef bone broth
• 2 tablespoons Worcestershire
• 2 teaspoons dried thyme or 1 fresh bundle
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt & pepper
• 1 cup shredded Gruyère cheese or mozzarella

For Serving

• mashed potatoes
• crunchy bread

Instructions

 

Crockpot

• Pat the chuck roast dry. Rub with 2 tablespoons oil, then sprinkle both sides with flour, salt, and pepper.
• Heat a skillet over medium-high heat, drizzle with the remaining oil, and sear each side for roughly 3 minutes, or until browned. Remove.
• To the crockpot, add the onions and garlic. Place the roast over the top, then pour in the broth, Worcestershire, seasonings, and thyme. Place butter slices on top of the chuck roast, cover, and cook for 4 hours on high or 8 hours on low.
• Remove and shred the roast, place it back in the juices, and top with cheese. Cover and allow to melt, then serve.

Dutch Oven

• Preheat the oven to 350 degrees.
• Toss the beef in the flour, salt, and pepper until evenly coated.
• Heat an oven-safe skillet or Dutch oven over high heat, drizzle with oil, add the beef in an even layer, and brown on all sides. Remove and set aside.
• In the same pot, leaving the browned bits, add 2 tablespoons butter and the thinly sliced onions. Cook on low, stirring often, until dark golden brown and caramelized, 10-15 minutes.
• Add the beef back in, along with the broth, Worcestershire, thyme, garlic, salt, and pepper. Cover and bake for 2 hours or until the meat is very tender. If it is not, continue to cook in 30-minute intervals until tender (do not let the liquid evaporate). Adjust seasonings as needed.
• Remove from the oven, shred, add back in, and cover with cheese. Return to the oven until melted. Serve over mashed potatoes or alongside crunchy bread.

Notes

• Onions: dice them for the crockpot method, or slice them thinly for the Dutch oven method so they caramelize.
• Cheese: Gruyère gives the most classic French onion flavor, but mozzarella works too.

Keyword chuck roast, crockpot, french onion, pot roast

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