Slow Cooker Cooking makes life pretty simple, especially when you have a busy schedule. Preparing a roast in a slow cooker is very easy, you just need to take a couple of steps, to make sure the meat comes out perfectly. Searing the meat ahead of time is an essential cooking technique, that insures the flavors will pop. Caramelizing the meat to a deep golden brown, adds so much to the umami taste.
Timing is another big component in slow cooker cooking. Over cooking a roast can be daunting because the meat becomes dry and tough. I tend to cook on the conservative side and mostly use a low setting with roasts. The cut of meat is another important factor in achieving a delicious piece of beef. Chuck roasts have a little more fat, than rump roasts, so they tenderizes better when cooked. Also, bone-in roasts have a meatier flavor, but you end up with slightly less beef, which isn’t necessarily bad. However, I used a boneless chuck roast in this recipe, with great results.
The French onion flavors of the caramelized onions, will remind you of a delicious crock of soup and it pairs nicely with the savory beef. I like to serve my Slow Cooker French Onion Pot Roast with roasted carrots and potatoes, for a nice fall meal. If you are lucky enough to have leftovers, this recipe makes great warm open-faced sandwiches the next day.
3 1/2 pounds boneless chuck roast
2 teaspoons onion powder
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 large onions
2 teaspoons dried thyme leaves
2 cups beef broth
1 tablespoon butter
1. In a small bowl, mix together the onion powder, smoked paprika, garlic powder, salt and pepper. Remove the roast from any packaging and sprinkle the dry rub mixture on both sides of the beef.
2. In the slow cooker insert or a large pot, drizzle 2 tablespoons vegetable oil. Place the insert over medium high heat, until lightly smoking. Sear the beef for 4 minutes a side, or until deep golden brown. Slice the onions thinly, while the meat is cooking.
3. Remove the meat from the pan and place it on a plate. Add the onions and dried thyme to the pan and saute for 8 minutes or until just beginning to caramelize. Pour the beef broth over the top and stir to combine.
4. Place the roast back on top of the onions and put the insert into the cooker. Cook for 6 hours on low heat. If cooking on the stovetop, simmer for 3 hours.
5. Remove the meat from the slow cooker and place on a platter and cover with foil. Place the insert back on the stovetop over medium heat and reduce the broth for about 7 minutes, or until thickened slightly. Add 1 tablespoon of butter and 1/2 teaspoon of salt, stir until melted. Ladle the French onions over the roast and serve with your favorite veggies. Enjoy!