Slow Cooker French Onion Chuck Roast (Tender, Savory & Comforting)

This Slow Cooker French Onion Chuck Roast is the ultimate comfort food—fall-apart tender beef slow-cooked in a rich, savory onion gravy inspired by classic French onion soup. Made with caramelized onions, beef broth, herbs, and a touch of Worcestershire, this recipe delivers deep, old-fashioned flavor with minimal hands-on effort.

Perfect for Sunday dinner, cozy weeknights, or feeding a crowd, this crockpot chuck roast practically cooks itself and fills your home with an irresistible aroma.

Servings

6 servings

Prep Time: 25 minutes
Cook Time: 8–10 hours (LOW) or 4–5 hours (HIGH)
Total Time: Up to 10½ hours

Ingredients

3–3½ pounds beef chuck roast

2 tablespoons vegetable or canola oil

2 teaspoons kosher salt, divided (or 1½ tsp table salt)

1 teaspoon black pepper, divided

4 large yellow onions, thinly sliced

2 tablespoons unsalted butter

1 teaspoon sugar (optional, helps caramelization)

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard (optional)

1 teaspoon dried thyme or 3–4 sprigs fresh thyme

1 bay leaf

1 cup beef broth (low sodium recommended)

½ cup dry white wine or additional beef broth

Optional Thickening Slurry

2 tablespoons all-purpose flour

2 tablespoons cold water

For Garnish

Chopped fresh parsley (optional)

How to Make French Onion Chuck Roast in the Slow Cooker
Step 1: Season and Sear the Roast

Pat the chuck roast dry and season all over with 1½ teaspoons salt and ½ teaspoon black pepper.
Heat oil in a large skillet over medium-high heat and sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer the roast to the slow cooker.

Step 2: Caramelize the Onions

Reduce heat to medium and add butter to the same skillet.
Add sliced onions, remaining salt and pepper, and sugar (if using). Cook for 10–15 minutes, stirring often, until onions are soft, golden, and lightly caramelized. Deglaze with a splash of water if needed.

Step 3: Build the Flavor

Stir in garlic and cook for 30 seconds until fragrant.
Pour in white wine (or a little broth) and scrape up browned bits from the pan. Simmer for 1–2 minutes.

Step 4: Slow Cook

Transfer onion mixture over the roast in the slow cooker.
Add beef broth, Worcestershire sauce, Dijon mustard (if using), thyme, and bay leaf. Liquid should come about halfway up the roast.

Cover and cook:

LOW: 8–10 hours

HIGH: 4–5 hours

The roast is done when it’s fork-tender and easily pulls apart.

Step 5: Finish the Sauce

Remove roast and tent with foil. Discard bay leaf and thyme stems.

For thinner jus: Taste and adjust seasoning, then spoon over roast.

For thicker gravy: Whisk flour and water into a slurry. Turn slow cooker to HIGH, stir slurry into onions, and cook 10–15 minutes until thickened.

Step 6: Serve

Slice or shred the roast and serve topped with French onion gravy. Garnish with fresh parsley if desired.

Tips & Variations

Extra richness: Add a splash of beef consommé