Slow-Cooker French Onion Pot Roast

• 540 min total
• 25 min hands-on
• Serves 6
• 800 kcal
• 53 g protein

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Ingredients

• 3 lb boneless beef chuck, one roast, patted dry
• 1 tbsp olive oil
• 2 tbsp butter
• 3 yellow onions, halved and thinly sliced
• 4 cloves garlic, minced
• 1½ cups beef broth
• 2 tbsp balsamic vinegar
• 1 tsp dried thyme
• 2 lb baby potatoes, halved if large
• 4 carrots, cut into 2-inch pieces
• 2 tbsp cornstarch
• 6 slices sliced provolone
• salt
• black pepper

Method

1. Season the beef all over with 2 tsp salt and 1 tsp pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef well on all sides, 8–10 minutes in total. Move it to a plate.
2. Lower the heat to medium, add the butter, onions and a pinch of salt to the skillet and cook, stirring often, until soft and golden, 10–12 minutes. They finish caramelizing in the slow cooker. Stir in the garlic for 30 seconds, then pour in the beef broth and balsamic vinegar and scrape up all the browned bits.
3. Spread the potatoes and carrots in the slow cooker and season with ½ tsp salt. Set the beef on top, sprinkle with the thyme and pour the onions and broth over and around it.
4. Cover and cook on LOW 8–9 hours (or HIGH 5–6 hours), until the beef is fork-tender and pulls apart easily.
5. Lift the beef onto a board and the vegetables into a serving dish with a slotted spoon. Stir the cornstarch with 3 tbsp cold water, stir it into the liquid in the slow cooker, cover and cook on HIGH 10–15 minutes, until lightly thickened. Taste for salt.
6. Break the beef into large chunks and return it to the cooker. Lay the provolone over the top, cover and leave 5 minutes, until melted. Serve the beef and cheesy onions with the potatoes and carrots, with the gravy spooned over.

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