Go Back

Dump-and-Go French Onion Beef - Cozy, Hands-Off Comfort Food

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Beef chuck roast (2.5 to 3 pounds), trimmed
  • Yellow onions (2 large), thinly sliced
  • Onion soup mix (1 packet)
  • Beef broth (2 cups, low sodium preferred)
  • Worcestershire sauce (1 to 2 tablespoons)
  • Butter (2 tablespoons)
  • Garlic (3 cloves), minced, or 1 teaspoon garlic powder
  • Fresh thyme (a few sprigs) or 1 teaspoon dried thyme
  • Bay leaf (1)
  • Salt and black pepper to taste
  • Cornstarch (1 to 2 tablespoons) for optional gravy thickening
  • Gruyère or Swiss cheese (optional, for serving)
  • Bread, mashed potatoes, noodles, or rice for serving

Method
 

  1. Prep the onions. Slice the onions thinly. No need to caramelize them on the stove—slow cooking will soften and sweeten them.
  2. Season the beef. Pat the chuck roast dry and season both sides with salt and pepper. Keep it simple; the soup mix adds plenty of flavor.
  3. Layer the base. In your slow cooker or Dutch oven, add the sliced onions, garlic, thyme, and bay leaf. Sprinkle the onion soup mix over the top.
  4. Add liquids. Pour in the beef broth and Worcestershire. Dot with butter. Give the onions a quick toss to coat.
  5. Place the roast. Set the beef on top of the onions. Nestle it in so it’s partly submerged in the broth.
  6. Cook low and slow. Slow cooker: Low for 8–10 hours or High for 4–5 hours. Oven: cover and cook at 300°F (150°C) for about 3–3.5 hours, until fork-tender.
  7. Shred or slice. Remove the roast and shred with two forks or slice thickly. Skim excess fat from the cooking liquid.
  8. Optional gravy. Whisk 1–2 tablespoons cornstarch with a little cold water, then stir it into the hot onion broth. Simmer on High (slow cooker) or over medium heat (stovetop) for a few minutes until slightly thickened.
  9. Serve. Spoon the beef and glossy onion sauce over mashed potatoes, buttered noodles, or crusty bread. For a French onion twist, top with Gruyère and broil until bubbly.