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French Onion Pot Roast

Fall-apart tender chuck roast braised over caramelized onions with beef broth, butter, Worcestershire, Dijon, garlic, and thyme. No searing, no stovetop, one dish, four hours at 300°F.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
SERVINGS: 4 servings

Ingredients

  • 1 chuck roast 2 to 3 lbs
  • 2 large onions sliced
  • 2 cups beef broth
  • 4 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Black pepper to taste

Instructions

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  • Slice onions and spread in an even layer across the bottom of the slow cooker insert.
  • Place the chuck roast on top of the onions. Season the top generously with garlic powder, thyme, and black pepper.
  • Place butter directly on top of the roast. Drizzle Worcestershire over the meat and spread or drizzle Dijon over it as well.
  • Pour beef broth around the edges of the slow cooker, not directly over the roast.
  • Cover and cook on low for 8 to 9 hours or high for 5 to 6 hours until completely fork tender and falling apart.
  • Let rest with the lid off for 10 minutes. Shred the beef and spoon the onions and braising juices generously over the top before serving.

Notes

Store shredded beef and braising liquid together in an airtight container in the fridge for up to 4 days. Flavor improves overnight. Reheat gently over low heat on the stovetop or microwave in short increments with a splash of broth.
To freeze: store shredded beef with braising liquid for up to 3 months. Thaw overnight in the fridge before reheating.
Pour broth around the edges, not over the roast. This keeps the seasoning on the meat where it belongs.
The roast is done when a fork slides in with almost no resistance. If it still feels tough, replace the lid and cook another 30 to 45 minutes.
To add vegetables: add carrots, potatoes, or celery with the onions at the start. They will be fully soft by the end which is the goal.
To thicken the braising liquid: whisk 1 tbsp cornstarch into 1 tbsp cold water and stir into the warm liquid after cooking.
To make ahead: assemble the night before, refrigerate the insert, and start in the morning. Add 30 to 45 minutes to cook time.

Nutrition

Serving: 1 | Calories: 543kcal | Carbohydrates: 7g | Protein: 45g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 185mg | Sodium: 790mg | Potassium: 942mg | Fiber: 1g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 6mg