Description
A comforting and hearty pot roast with caramelized onions and rich gravy, perfect for busy weeknights.
Ingredients
- 3–4 lb chuck roast (well-marbled)
- 2 tablespoons olive oil (optional, for browning)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 2 bay leaves
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1 large sweet onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter
- 1 1/2 cups beef broth (low-sodium preferred)
- 1/2 cup dry white wine (or more broth)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch + 3 tablespoons cold water (for thickening, optional)
- 1 cup shredded Gruyère or Swiss cheese (optional)
- Chopped fresh parsley (for garnish)
Instructions
- Slice onions and mince garlic.
- Turn the crock pot to high and add the butter, onions, garlic, brown sugar, and balsamic vinegar. Cook for 20–30 minutes until onions soften and caramelize.
- Season the chuck roast with salt and pepper. Sear in olive oil if desired.
- Place the roast on top of the onions in the crock pot. Add thyme and bay leaves.
- Pour in beef broth, white wine, and Worcestershire sauce. Ensure roast is partially submerged.
- Cover and set to cook on low for 8–9 hours or high for 5–6 hours until fork-tender.
- Remove roast and tent with foil. Skim excess fat from the liquid.
- Mix cornstarch and cold water into the liquid to thicken.
- Let the roast rest for 10 minutes, then slice or shred and return to the pot. Spoon onion gravy over the roast.
- Optional: Sprinkle cheese and garnish with parsley before serving.
Notes
This recipe can be made ahead and is ideal for meal prep. You can also add hearty vegetables like carrots or potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American