Scale

3 lb chuck roast

2 tbsp olive oil

2 large yellow onions, thinly sliced

3 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar

1 tsp dried thyme

1/2 tsp black pepper

1/2 tsp salt

1 packet onion soup mix

2 cups beef broth

Optional: 1 cup shredded Gruyère or Swiss cheese (for serving)

1. Heat olive oil in a skillet over medium-high heat. Sear roast on all sides until browned. Set aside.

2. In the same pan, sauté onions for 8–10 minutes until soft and golden. Add garlic and cook 1 more minute.

3. Place onions and garlic in the bottom of a slow cooker. Add roast on top.

4. Sprinkle in onion soup mix, thyme, salt, and pepper. Add Worcestershire, balsamic vinegar, and beef broth.

5. Cover and cook on low for 8 hours or until roast is tender and falls apart.

6. Shred roast in the juices and serve hot over mashed potatoes or toasted bread. Top with cheese if desired.

• Add mushrooms for a deeper umami flavor.

• Toasted baguette slices make a great base for serving—like open-face French onion beef sandwiches.

• Leftovers make amazing sandwiches or pasta toss-ins.

Keywords: slow cooker french onion roast, crockpot beef onion roast, easy pot roast with onion, french onion chuck roast