Crockpot French Onion Roast (Printer-Friendly)

Tender beef slow-cooked with caramelized onions and aromatic herbs for a rich, comforting dish.

# List of Ingredients:

→ Beef

01 - 3 lb boneless beef chuck roast

→ Vegetables

02 - 2 large yellow onions, thinly sliced
03 - 1 medium red onion, thinly sliced
04 - 4 cloves garlic, minced
05 - Fresh parsley, chopped (for garnish)

→ Liquids & Sauces

06 - 2 tbsp olive oil
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp balsamic vinegar
09 - ½ cup dry red wine
10 - ¼ cup ruby port wine
11 - 1½ cups beef broth
12 - 2 tsp beef bouillon powder
13 - 2 tbsp unsalted butter

→ Herbs & Spices

14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 1 tsp paprika
17 - 1 bay leaf
18 - 1 tsp sea salt
19 - ½ tsp freshly ground black pepper

# Preparation Steps:

01 - Generously season the beef chuck roast with sea salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until a deep brown crust forms. Transfer the roast to the crockpot.
02 - Reduce heat to medium. Add unsalted butter to the skillet, then add the sliced yellow and red onions. Cook, stirring occasionally, for 10-15 minutes until onions are deeply golden and caramelized. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Pour dry red wine and ruby port into the skillet, scraping the bottom to lift browned bits. Allow the alcohol to reduce by half, about 3-5 minutes.
04 - Pour the onion and wine mixture over the seared beef in the crockpot. Surround the roast with Worcestershire sauce, balsamic vinegar, beef broth, beef bouillon powder, thyme, rosemary, paprika, and bay leaf.
05 - Cover and cook on low for 8 hours or on high for 5-6 hours until the beef is fork-tender and flavors have melded.
06 - Remove the bay leaf and skim off any excess fat from the sauce. Slice or shred the beef and spoon generous amounts of onion sauce over each portion. Garnish with freshly chopped parsley before serving.

# Additional Suggestions:

01 - Allow the roast to rest in its juices for 10-15 minutes after cooking to enhance juiciness.
02 - Caramelize onions slowly over medium or medium-low heat to prevent burning and deepen flavor.
03 - For an alcohol-free alternative, replace wine with additional beef broth.
04 - Skim excess fat from the sauce before serving for a refined presentation.

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