Can I cook French Onion Chuck Roast on high?

Yes. Cook the roast on high for about 4 hours, then check it for tenderness. However, cooking it on low for about 7 hours usually produces softer, more evenly cooked beef. If the meat does not pull apart easily after 4 hours, continue cooking in 30-minute intervals until fork-tender.

Do I need to sear the chuck roast first?

No. Searing is optional, and the slow cooker will still produce tender beef and flavorful gravy without it. However, browning the roast in a hot skillet for 2 to 3 minutes per side adds deeper roasted flavor and gives the sauce a richer color.

How do I fix greasy pot roast gravy?

Transfer the cooking liquid to a tall heat-safe container and let the fat rise to the top. For easier removal, refrigerate the liquid until the fat firms, then spoon it off. Return the broth to a saucepan, bring it to a gentle simmer, and thicken it with a flour or cornstarch slurry.

French Onion Chuck Roast: 7 Easy Steps to Tender Beef

Description

Tender French Onion Chuck Roast slow-cooked with sliced onions, garlic, herbs, beef broth, and savory gravy until the beef pulls apart easily.

Ingredients

2 pounds beef chuck roast
2 cups red or yellow onion, thinly sliced
3 garlic cloves, minced
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup tomato sauce
1 cup beef broth
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
2 teaspoons fresh parsley, chopped
1 to 2 tablespoons all-purpose flour or cornstarch

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Instructions

Whisk the tomato sauce, beef broth, minced garlic, thyme, Worcestershire sauce, and white wine vinegar in a small bowl until smooth.
Trim thick pieces of excess fat from the chuck roast while leaving the fine marbling intact.
Pat the roast dry, then season every side evenly with salt and black pepper.
Place half of the sliced onions in the bottom of a six-quart slow cooker and pour half of the prepared sauce over them.
Set the seasoned chuck roast over the onions. Add the remaining onions and pour the remaining sauce over the roast.
Cover and cook on low for 7 hours or on high for 4 hours, until the beef separates easily with a fork.
Transfer the roast to a platter and cover it loosely while preparing the gravy.
Measure the slow cooker liquid into a saucepan.
Mix 1 tablespoon flour or cornstarch with 1 tablespoon cold water for each cup of cooking liquid.
Bring the cooking liquid to a gentle simmer, whisk in the slurry, and cook for 2 to 3 minutes until lightly thickened.
Slice or shred the roast, spoon the onion gravy over the beef, and garnish with fresh parsley before serving.

Notes

For deeper flavor, sear the seasoned roast in a hot skillet before placing it in the slow cooker.
Avoid repeatedly opening the slow cooker because escaping heat can increase the cooking time.
If the roast remains firm after 7 hours on low, continue cooking for 30 to 60 minutes.
If the cooking liquid looks greasy, transfer it to a tall container and refrigerate it until the fat firms on top, then remove the fat before making the gravy.
Store leftover roast and gravy together in an airtight container in the refrigerator for up to 4 days.
Freeze cooled roast and gravy for up to 3 months.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 465
Sugar: 4
Sodium: 690
Fat: 31
Saturated Fat: 12
Unsaturated Fat: 17
Trans Fat: 1
Carbohydrates: 9
Fiber: 1
Protein: 38
Cholesterol: 128