TOTAL TIME: 4 hrs | SERVINGS: 6 people
A simple recipe that guarantees a melt in your mouth pot roast slowly cooked with tender onions in a scrumptious sauce. Perfect for the entire family and to make any night of the week. The ultimate comfort food that surely exceeded all expectations!
INGREDIENTS
2 pounds Chuck Roast
2 c. Red Onion thinly sliced
3 Garlic Cloves minced
1 tablespoon White Wine Vinegar
1 tablespoon Worcestershire Sauce
1/4 c. Tomato Sauce
1 c. Beef Broth
1 teaspoon salt
1 teaspoon Black Pepper
1/2 teaspoon Fresh Thyme chopped, or 1/4 teaspoon dried
2 teaspoons Fresh Parsley chopped
1-2 tablespoons All-Purpose Flour or cornstarch
How to make French Onion Pot Roast
Step 1: Place the tomato sauce, beef broth, minced garlic, thyme, Worcestershire sauce, and white wine vinegar in a small bowl. Mix well.
Step 2: Trim the excess fat off the chuck roast and season with salt and pepper on both sides.
Step 3: Add half of the sliced red onions to the bottom of the slow cooker. Over the onions, pour half of the sauce, add the chuck roast on top, then evenly sprinkle with the rest of the onions and pour the rest of the sauce over.
Step 4: Cover with the lid, set on high, and cook for 4 hours or 7 hours on low until the roast is fork-tender.
To make the gravy:
Step 1: Per cup of sauce from the slow cooker, use a tbsp cornstarch or all-purpose flour. Heat while frequently stirring over low heat until the sauce is a bit thick.
To serve:
Step 1: Place the pot roast over mashed potatoes, spoon over the gravy, then garnish with fresh parsley if desired. Serve and enjoy!
NOTES:
This is a great tip if the sauce or broth turned out greasy after cooking. Before making the gravy, separate the sauce from the pot roast and transfer it to a tall clear container. Sit in the fridge to let the grease float to the top. Then, simply scoop or ladle out the grease.
Ingredients
- 2 pounds Chuck Roast
- 2 c. Red Onion thinly sliced
- 3 Garlic Cloves minced
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Worcestershire Sauce
- 1/4 c. Tomato Sauce
- 1 c. Beef Broth
- 1 teaspoon salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon Fresh Thyme chopped, or 1/4 teaspoon dried
- 2 teaspoons Fresh Parsley chopped
- 1-2 tablespoons All-Purpose Flour or cornstarch
Instructions
Step 1: Place the tomato sauce, beef broth, minced garlic, thyme, Worcestershire sauce, and white wine vinegar in a small bowl. Mix well.
Step 2: Trim the excess fat off the chuck roast and season with salt and pepper on both sides.
Step 3: Add half of the sliced red onions to the bottom of the slow cooker. Over the onions, pour half of the sauce, add the chuck roast on top, then evenly sprinkle with the rest of the onions and pour the rest of the sauce over.
Step 4: Cover with the lid, set on high, and cook for 4 hours or 7 hours on low until the roast is fork-tender.
To make the gravy:
Step 1: Per cup of sauce from the slow cooker, use a tbsp cornstarch or all-purpose flour. Heat while frequently stirring over low heat until the sauce is a bit thick.
To serve:
Step 1: Place the pot roast over mashed potatoes, spoon over the gravy, then garnish with fresh parsley if desired. Serve and enjoy!
Notes
This is a great tip if the sauce or broth turned out greasy after cooking. Before making the gravy, separate the sauce from the pot roast and transfer it to a tall clear container. Sit in the fridge to let the grease float to the top. Then, simply scoop or ladle out the grease.
