Crock Pot Caramelized Onion Pot Roast
Get ready to savor the comforting flavors of this Crock Pot Caramelized Onion Pot Roast, a melt-in-your-mouth classic with a gourmet twist. Perfect for busy days, this slow-cooked recipe combines tender, seared beef chuck roast with golden, caramelized onions for an irresistible depth of flavor. Infused with garlic, fresh thyme, and rosemary, and slow-simmered in a rich broth with a hint of Worcestershire, every bite is infused with savory, aromatic goodness. The luscious, homemade gravy, thickened to perfection, makes this dish a true crowd-pleaser. With minimal prep time and the ease of a crock pot, this hearty one-pot meal is ideal for family dinners or special gatherings. Serve it with creamy mashed potatoes or over egg noodles for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 large Yellow onions
- 1 tablespoon Brown sugar
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 cloves Garlic cloves
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, 3-4 minutes per side. Once seared, transfer the roast to the crock pot.
Peel and slice the yellow onions thinly.
In the same skillet, add the sliced onions. Sprinkle with brown sugar and sauté over medium heat for 10-12 minutes, stirring occasionally, until the onions are deeply browned and caramelized. Transfer the onions to the crock pot, arranging them around the roast.
In a mixing bowl, combine beef broth and Worcestershire sauce. Pour the mixture over the roast and onions.
Peel and crush the garlic cloves, then add them to the crock pot along with the fresh thyme and rosemary sprigs.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the roast is fork-tender and the flavors have melded.
Once cooked, remove the roast and onions from the crock pot and set them aside on a serving platter. Discard the thyme and rosemary sprigs.
To make the gravy, strain the cooking liquid from the crock pot into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, whisk together cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering liquid, cooking for 2-3 minutes until the gravy thickens.
Slice the pot roast and serve with the caramelized onions and thickened gravy. Enjoy!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
