How to Build the French Onion Sauce
After searing the roast, cook the sliced onions in the same skillet so they pick up the browned bits left by the beef. Give them 5 to 6 minutes to soften, then stir in the garlic and tomato paste. The onions will continue to soften in the slow cooker. Dry white wine adds brightness, and extra beef broth works if you prefer to skip the wine.
How to Tell When the Chuck Roast Is Tender
Cook the roast on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. Test the thickest part with a fork. If the meat still resists when you twist the fork, cover the slow cooker again and give it more time.
What to Serve with French Onion Chuck Roast
Serve slices or large shreds of beef over mashed potatoes or buttered egg noodles. Spoon the soft onions and broth over each portion, and add chopped parsley if you like.
Slow Cooker French Onion Chuck Roast Recipe Card
Fork-tender chuck roast with sliced yellow onions in a savory beef and herb sauce.
- Slow cooker time — 7 to 8 hours on LOW or 4 to 5 hours on HIGH
- Rest time — 10 minutes
- Servings — About 6
Ingredients for the Roast
- 3 pounds (about 1.4 kg) beef chuck roast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Ingredients for the Onion Sauce
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 cup dry white wine or additional beef broth
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- Chopped fresh parsley, for garnish (optional)
Instructions
- Pat the chuck roast dry and season it with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and sear the roast for 2 to 3 minutes per side, until browned. Transfer it to the slow cooker.
- Add the sliced onions to the same skillet. Cook for 5 to 6 minutes, stirring and scraping up the browned bits, until the onions begin to soften. Add the garlic and tomato paste and cook for 1 to 2 minutes, stirring, until fragrant.
- Spoon the onion mixture over the roast. Add the beef broth, wine or additional broth, thyme, rosemary, bay leaves, and Worcestershire sauce.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the roast pulls apart easily with a fork.
- Transfer the roast to a cutting board and let it rest for 10 minutes. Remove and discard the bay leaves.
- Slice the beef across the grain or shred it into large pieces. Spoon the onions and sauce over the meat and garnish with chopped parsley, if desired.