There’s something about a slow cooker humming along on the counter that takes me right back to the farm kitchen of my childhood. This French onion pot roast is a little nod to the old and the new—a humble Midwestern chuck roast dressed up with the deep, sweet flavor of caramelized onions and a splash of broth. Years ago, my mother would tuck a roast into a heavy roasting pan with onions from our garden and let it go low and slow in the oven all Sunday afternoon. These days, the slow cooker does the watching for us, but the spirit is the same: simple ingredients, patient cooking, and a supper that brings everyone to the table. You might make this on a cold day when the house feels a bit too quiet, or when you want something comforting but don’t have the energy to fuss. By dinnertime, the meat will be fork-tender, the onions will have melted into a rich, savory gravy, and the whole kitchen will smell like home.
This roast is happiest surrounded by good, sturdy sides. Spoon it over a mound of creamy mashed potatoes so all that onion gravy has a place to settle, or serve it alongside buttered egg noodles the way many of us in the Midwest grew up eating pot roast. A simple side of glazed carrots or green beans with a pat of butter keeps things honest and familiar. If you like a bit of crunch, add a crisp green salad with a tangy vinaigrette to balance the richness. And don’t forget some warm dinner rolls or a thick slice of country bread for sopping up every last bit of that oniony jus.
Slow Cooker French Onion Chuck Roast
Servings: 6
Ingredients
3 to 3 1/2 pounds beef chuck roast
2 tablespoons vegetable oil (or canola oil)
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt), divided
1 teaspoon black pepper, divided
4 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 teaspoon sugar (optional, helps onions caramelize)
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard (optional but nice)
1 teaspoon dried thyme (or 3–4 sprigs fresh thyme)
1 bay leaf
1 cup beef broth (low sodium if possible)
1/2 cup dry white wine or additional beef broth
2 tablespoons all-purpose flour (for thickening, optional)
2 tablespoons cold water (for slurry, if using flour)
Chopped fresh parsley for garnish (optional)
Directions
see next page
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