Q1: Why is my pot roast tough?

The number one culprit is almost always under-cooking or cooking it too fast on High. A tough cut like chuck roast needs a long, slow, and moist braise to become tender. If your roast is tough, the simple answer is that it just needs more time on LOW.

Q2: Can I make this ahead of time for a holiday dinner?

Yes, this is a perfect make-ahead centerpiece! It is one of those magical dishes that actually tastes even better the next day. You can prepare the entire recipe from start to finish a day or two in advance and simply reheat it gently on the stovetop before your guests arrive.

Q3: Can I make this in a Dutch oven instead of a slow cooker?

Yes, absolutely! A Dutch oven is perfect for this recipe. Simply follow all the steps to sear your roast and to build your sauce in the Dutch oven. Then, you can cover the pot and braise it in a low, 325°F oven for about 3-4 hours, until it is fork-tender.

Q4: Can I use a different cut of beef?

Yes! If you can't find a chuck roast, this recipe is also fantastic with a brisket or a bottom round roast.

Q5: Can I use a different kind of vinegar?

If you can't find sherry vinegar, you can substitute it with an equal amount of red wine vinegar or even a good-quality balsamic vinegar for a slightly different, but still delicious, tangy flavor.

French Onion Pot Roast (An Easy Slow-Cooker Recipe!)

A tender boneless chuck roast slow-cooked with caramelized onions, sherry vinegar, Worcestershire sauce, and French onion soup mix, resulting in a rich, flavorful pot roast.

Author: Grace

Ingredients

1 (3 lb.) boneless chuck roast
1 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper, divided
2 Tbsp. canola oil
3 Tbsp. unsalted butter, cut into pats and divided
2 medium-size yellow onions, thinly sliced (about 4 cups)
3 Tbsp. sherry vinegar
2 Tbsp. Worcestershire sauce
1 (1 oz.) envelope French onion soup and dip mix (such as Lipton), divided
8 sprigs fresh thyme, divided, plus more for garnish
Mashed potatoes, to serve

Instructions

Brown all sides of the roast: Sprinkle salt and 1 teaspoon of the black pepper over roast. Heat oil in a large skillet over medium-high. Add roast to pan, and cook, turning occasionally, until browned on all sides, 10 to 15 minutes. Transfer to a plate; set aside.
Cook onions: Reduce heat to medium. Melt 1 tablespoon butter in pan and add onion. Cook, stirring occasionally, until softened, about 6-7 minutes, being sure to scrape up browned bits from the bottom of the pan. Remove from heat, stir in vinegar, Worcestershire sauce, and half of the onion soup mix.
Add roast and onion mixture to slow cooker: Place 2/3 of the onion mixture in the bottom of a 6-quart slow cooker. Top with 4 thyme sprigs. Place roast on top of onions. Sprinkle top of roast with remaining onion soup mix, thyme sprigs, remaining onion mixture, and remaining 2 tablespoons butter.
Slow cook roast: Cover and cook on LOW 8-10 hours or until beef is tender.
Remove thyme sprigs from slow cooker. Skim fat from sauce and shred pot roast.
Cover and cook on LOW 15-30 minutes longer to allow flavors to meld. Serve over mashed potatoes, sprinkled with fresh thyme.

Notes

Serve over mashed potatoes, sprinkled with fresh thyme.

Find it online: https://www.eatswithsoul.com/french-onion-pot-roast/