Slow Cooker French Onion Shredded Beef

Slow Cooker French Onion Shredded Beef

by Kellyann Petrucci
Table of Contents

    Some days, I want dinner to feel like a warm welcome home. Something comforting, nourishing, and already simmering while I finish the day. That’s what I love about this Slow Cooker French Onion Pot Roast. It starts with simple ingredients: tender beef, sliced onions, garlic, thyme, and my French Onion Bone Broth for a rich, savory base. As everything cooks low and slow, the beef becomes fork-tender and the onions soften into a beautiful gravy. Spoon it over mashed potatoes, gather everyone around the table, and enjoy the kind of meal that makes you want to linger a little longer.

    Serves: 6 Prep Time: 15 minutes Cook: 8–9 hours on LOW

    Slow cooker: 6-quart recommended

    Ingredients:

    • 3–3½ lb boneless beef chuck roast

    • 2 large yellow onions, thinly sliced

    • 3 cloves garlic, minced

    • 2 cups prepared Dr. Kellyann French Onion Bone Broth

    • 1 tablespoon Worcestershire sauce

    • 1 tablespoon balsamic vinegar

    • 1 teaspoon dried thyme

    • ½ teaspoon black pepper

    • ½ teaspoon kosher or sea salt

    • 1 tablespoon olive oil

    • 2 tablespoons arrowroot flour

    • 2 tablespoons cold water

    • Fresh thyme or chopped parsley for garnish, optional

    Directions:

    Thinly slice two large yellow onions and put them in the bottom of your slow cooker. Pat the chuck roast dry with paper towel. Season all over with the salt and black pepper.

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the roast and sear for about 3 minutes per side, until you get a nice brown crust.

    Set the browned roast directly on top of the sliced onions.

    In a measuring cup, whisk together 2 cups prepared Dr. Kellyann French Onion Bone Broth, 3 cloves minced garlic, 1 tablespoon Worcestershire, 1 tablespoon balsamic vinegar and 1 teaspoon dried thyme.

    Pour the mixture around and over the roast. Cover and cook on LOW for 8–9 hours, until the chuck roast is extremely tender and pulls apart easily with a fork.

    Transfer the roast to a cutting board or shallow dish. Use two forks to pull it into large, juicy pieces.

    Leave all those cooked onions and juices in the Crock-Pot.

    Whisk 2 tablespoons cornstarch + 2 tablespoons COLD water together until completely smooth.

    Turn the slow-cooker to HIGH. Slowly stir the slurry into the cooking liquid. Cover and cook for approximately 10–15 minutes, or until the sauce has thickened. Cornstarch slurry is a standard way to turn the slow-cooker liquid into a thicker gravy.

    Return the shredded beef to the slow cooker and gently toss it through the French onion gravy.

    Taste and add additional salt or pepper only if needed.

    Plate it:

    Big scoop of mashed potatoes. Make a little well. Pile that shredded beef on top. Then spoon those glossy French onions and gravy right over everything. Fresh parsley on top.

    Back to blog

    Share

    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.