Pat the chuck roast dry with paper towels. Season all over with about 1 1/2 teaspoons of the salt and 1/2 teaspoon of the black pepper. Let it sit on the counter while you prepare the onions; this takes the chill off and helps with browning.
In a large skillet over medium-high heat, warm the vegetable oil. When the oil is hot and shimmering, sear the roast on all sides until deeply browned, about 3–4 minutes per side. This step builds flavor, much like the old cast-iron roasting pans our mothers used. Transfer the browned roast to the slow cooker.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced onions, the remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and the sugar if using. Cook, stirring often, until the onions are soft, golden, and beginning to caramelize, 10–15 minutes. If the pan looks dry or starts to scorch, splash in a tablespoon or two of water and scrape up the browned bits.
Stir the minced garlic into the onions and cook for about 30 seconds, just until fragrant. Pour in the white wine (or a bit of the beef broth) and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let this simmer for 1–2 minutes.
Transfer the onion mixture to the slow cooker, spreading it around and over the roast. Add the beef broth, Worcestershire sauce, Dijon mustard if using, thyme, and bay leaf. The liquid should come about halfway up the sides of the roast; add a little more broth or water if needed.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the roast is very tender and pulls apart easily with a fork. Low and slow gives you that old-fashioned Sunday roast texture.
When the roast is done, carefully transfer it to a platter, tent it loosely with foil, and let it rest while you finish the gravy. Remove the bay leaf and any thyme stems from the slow cooker.
If you prefer a thinner, jus-style sauce, simply taste the onion broth and adjust seasoning with a bit more salt and pepper if needed, then spoon it over the sliced or shredded roast. For a thicker gravy, in a small bowl whisk together the flour and cold water to make a smooth slurry. Turn the slow cooker to HIGH, stir the slurry into the onion mixture, and cook with the lid slightly ajar for 10–15 minutes, stirring once or twice, until thickened.
Slice or gently pull the roast into large chunks and return it to the slow cooker, nestling it into the onions and gravy, or arrange it on a serving platter and spoon the onions and sauce over the top. Garnish with a sprinkle of fresh parsley if you like, and serve hot.
Variations & Tips
You can nudge this recipe in a few different directions and still keep its cozy, Midwestern heart. For a more classic French onion flavor, add 1/2 teaspoon of dried rosemary or a small splash of sherry along with the wine. If your family likes a bit of creaminess, stir in 1/4 to 1/3 cup of sour cream at the very end for a silky, stroganoff-style gravy. To make it a more complete one-pot meal, tuck 4–5 peeled, halved potatoes and a few chunky carrots around the roast before cooking; just know they’ll be quite soft, the way many of our grandmothers preferred. If you’re watching sodium, choose low-sodium broth and cut back the salt at the beginning, seasoning more at the end to taste. For extra richness, you can swap half the butter for bacon drippings—something my mother would have done without thinking twice. And if you don’t drink alcohol, simply skip the wine and use extra beef broth; you’ll still have a deeply flavored, comforting roast that tastes like it came straight out of a well-loved farmhouse kitchen.
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