Description
This slow cooker pot roast delivers French onion-inspired comfort with tender chuck roast, melted onions, and a rich, savory gravy perfect for spooning over mashed potatoes or noodles.
Ingredients
3.5 to 4 lb (1.6 to 1.8 kg) beef chuck roast
2 tsp kosher salt (or 1 1/2 tsp fine salt)
1 tsp black pepper
1 tsp garlic powder
3 large sweet onions, thinly sliced (about 2 lb / 900 g)
5 cloves garlic, minced
3 cups (720 ml) low-sodium beef broth
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) soy sauce
1 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
2 tbsp (28 g) unsalted butter
3 tbsp (24 g) all-purpose flour
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) cold water
Optional: 2 tbsp chopped fresh parsley, for serving
Instructions
1) Pat the chuck roast dry. Season all over with kosher salt, black pepper, and garlic powder.
2) Add the sliced onions to the bottom of a slow cooker. Sprinkle the minced garlic over the onions.
3) Place the seasoned roast on top of the onions.
4) Pour in the beef broth. Add Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves.
5) Cover and cook on LOW for 8–10 hours (recommended) or HIGH for 5–6 hours, until the roast is fork-tender and easily shreddable.
6) Transfer the roast to a platter and tent loosely. Remove bay leaves. Skim excess fat from the cooking liquid if desired.
7) To thicken: melt butter in a small pan over medium heat. Whisk in flour and cook 1 minute. Whisk in about 1 cup (240 ml) hot cooking liquid until smooth, then stir back into the slow cooker.
8) Mix cornstarch with cold water until smooth. Stir into the gravy. Cover and cook on HIGH for 10–15 minutes, until thickened.
9) Shred the beef and return to the gravy (or slice and spoon gravy over). Garnish with parsley if using, and serve hot.
Notes
If the roast feels tough, it usually needs more time. Continue cooking on LOW and recheck in 30–45 minutes.
For a lighter salt level, start with 1 1/2 tsp kosher salt and add more at the end if needed.
Store leftovers in gravy to keep the beef moist; reheat gently and add a splash of broth if the gravy is too thick.
- Prep Time: 15 minutes
- Cook Time: 480 minutes