A cozy and comforting dish that combines the savory flavors of French onion soup with the tenderness of slow-cooked beef. With rich caramelized onions, melt-in-your-mouth pot roast, and a flavorful broth, this recipe is perfect for family dinners or special occasions.
Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on both sides for 3-4 minutes until browned. Transfer the roast to the slow cooker.
In the same skillet, melt butter and cook the onions over medium heat for about 20 minutes, stirring occasionally until they are golden and caramelized. Add minced garlic and cook for 1 more minute.
Stir in Worcestershire sauce, balsamic vinegar, Dijon mustard, and beef broth. Pour the mixture over the roast in the slow cooker. Add fresh thyme and bay leaves.
Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender and can be easily shredded.
Shred the beef using two forks, removing the bay leaves. Serve the roast with caramelized onions and the broth. For an extra touch, top with melted Gruyère cheese and serve with toasted French bread.