This easy slow cooker caramelized-onion pot roast is a simple yet delicious meal that’s perfect for busy nights. With tender, juicy beef and sweet caramelized onions, it’s a comforting dish that you can serve over creamy mashed potatoes. You can easily swap in different vegetables or roast cuts for a personalized touch.

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Recipe Ingredients

• 1 tbsp / 15 ml oil
• 1 large onion, thinly sliced
• Salt, to taste
• 3 lbs / 1.4 kg chuck roast (or other roast meat)
• Pepper, to taste
• 4 cups / 960 ml beef broth
• 3 ribs celery, diced
• 3 carrots, diced
• Mashed potatoes, for serving

How To Make Slow Cooker Caramelized-Onion Pot Roast

1. Caramelize the onion: Heat the oil over medium-high heat in a large skillet. Add the onion and cook for 10 minutes, stirring constantly until browned but not burned. Reduce the heat to medium and cook for another 10 minutes. Season with salt, reduce the heat to low if necessary, and cook for 10 more minutes, stirring occasionally.
2. Prepare the roast: Rub the chuck roast with salt and pepper.
3. Assemble in the slow cooker: Place the roast in a 6-quart (6-L) slow cooker. Add the caramelized onion, beef broth, celery, and carrots.
4. Cook the pot roast: Cover and cook on high for 4 hours or low for 8 hours until the meat is tender.
5. Serve: Serve the pot roast with its juices and vegetables over mashed potatoes. Enjoy!

Recipe Tips

• Cook the onions slowly: Take your time when caramelizing the onions. The slower they cook, the sweeter and richer the flavor will be. Don’t rush this step!
• Use a good cut of beef: Chuck roast is ideal for slow cooking because it becomes tender and flavorful. If you choose another cut, make sure it’s suited for slow cooking to avoid tough meat.
• Season the roast well: Rub the roast with salt and pepper before adding it to the slow cooker. This ensures the meat is seasoned throughout and enhances the flavor.
• Layer ingredients carefully: Add the broth and vegetables on top of the meat to keep everything moist and prevent the meat from drying out.
• Check for doneness: Cooking times can vary, so check the roast after 4 hours on high or 8 hours on low. The meat should be fork-tender and easily pulled apart.

Recipe FAQs and Variations

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