Slow Cooker French Onion Chuck Roast. Cozy Onion Magic: I like this one because it is supposed to be all-day slow-simmered, but all the work is done in the slow cooker…
Servings: 6
Ingredients
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3 to 3 1/2 pounds beef chuck roast
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2 Tablespoon vegetable oil (or canola oil)
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Put 2 teaspoons of kosher salt or 1½ teaspoons of normal table salt.
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1 teaspoon black pepper, divided.
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4 big onions that are yellow, and sliced thinly.
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2 Tbsp. of unsalted butter.
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1 teaspoon sugar (additional, assists onions to caramelize)
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3 cloves garlic, minced
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1 tbsp Worcestershire sauce.
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1 tablespoon Dijon mustard (not necessary, but nice)
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Use 1 teaspoon dried thyme or 3–4 small pieces of fresh thyme.
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1 bay leaf
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1 cup low sodium beef broth (where possible)
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1/2 cup dry white wine or more beef broth.
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2 -T all-purpose flour (optional, to thicken the sauce)
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2 tablespoons cold water (have slurry in flour)
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Parsley Freshly cut and chopped (to serve)
French Onion Chuck Roast: Directions
Prepare Roast
Dry off chuck roast using paper towels. Season the whole all around with a good 1 1/2 teaspoons of the salt and half teaspoon of the black pepper. Allow to rest on the counter till you do the onions, which puts the chill out of it and contributes to browning.
Sear Roast
Put the vegetable oil in a big pan and heat it on medium-high. When the oil is hot and glistening, roast on every side until richly browned, which is 3-4 minutes per side. This is adding flavor, as the old cast-iron roasting pans our mothers used did. Put the browned roast into the slow cooker.
Cook Onions
Lower the heat level to medium in the same skillet and add the butter. After melting, place the sliced onions, the rest 1/2 teaspoon salt, the rest 1/2 teaspoon pepper and the sugar used. Stir frequently until the onions are soft, golden and starting to caramelize; 10-15 minutes. Should the pan appear dry, or begin to burn, pour in a tablespoon or two of water and scrape the scalded off.
Add Garlic and Wine
Add the chopped garlic to the onions and cook not more than 30 seconds, just until it smells. Add the white wine (or a tablespoonful of the beef broth) and scrape out with the wooden spoon any browned pieces on the bottom of the skillet. Let this simmer for 1-2 minutes.
Combine in Slow Cooker
Pour the mixture of onions into the slow cooker, and spread it all over the roast. Stir in the beef broth, Worcestershire sauce (Dijon mustard, should you like it), thyme and bay leaf. Liquid must rise one-half to one-third the sides of the roast; an addition of a little more broth or water may be necessary.
Cook
Cook the roast in the slow cooker with the lid, on LOW and cook 8-10 hours, or on HIGH and cook about 4-5 hours and the roast is very tender and pulls apart easily using a fork. The low and slow provides the vintage Sunday roast feel.
Rest Meat
When roasting is finished, make sure that you place it on a platter and cover it loosely with foil and leave it to rest as you prepare the gravy. Take out bay leaf and thyme stems of the slow cooker.
Adjust Sauce (Jus Style)
When you want a thinner, jus-like sauce, taste the onion broth and then add some salt and pepper to it, as much as is necessary, and pour it over the sliced or shredded roast.
Make Thick Gravy (Optional)
In a small bowl combine the flour with cold water to form a smooth slurry to make a thicker gravy. Place the slow cooker on HIGH and pour the slurry in the onion mixture in and cook, lid ajar with one or two stirs until it has thickened, about 10-15 minutes.
Serve
Slice or cut the roast into large pieces and place it again in the slow cooker, nestling it into the onions and gravy, or put it on a serving dish, and pour the onions and the sauce over it. Sprinkle of fresh parsley may be used as a garnish and sandwich served hot.
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