Ingredients
Beef or pork roast – 2 pounds (800g – 1 kg) (chuck roast, bottom round, or pork shoulder)
Large onions – 3–4, sliced
Garlic – 3 cloves, minced
Butter – 2 tablespoons
Oil – 1 tablespoon (for searing)
Beef broth – 1 cup
Soy sauce – 2 tablespoons
Brown sugar – 1 tablespoon
Mustard (optional) – 1 tablespoon (Dijon or yellow mustard)
Salt and pepper – To taste
Flour or cornstarch – 1 tablespoon (to thicken the gravy)
Ingredient Notes
What kind of beef roast? Chuck roast is ideal — it’s well-marbled and becomes incredibly tender when cooked low and slow. Bottom round or rump roast also work. Avoid very lean cuts like sirloin or tenderloin — they can become dry during long cooking.
What kind of pork roast? Pork shoulder (also called pork butt or Boston butt) is perfect. It has excellent marbling and becomes fall-apart tender. Pork loin is leaner and may dry out — use shoulder for the best results.
What kind of onions? Yellow onions are best — they have the right balance of sweetness and savory flavor. White onions are sharper; sweet onions (like Vidalia) will make the dish noticeably sweeter.
Why cook the onions first? Caramelizing the onions before adding them to the slow cooker deepens their flavor dramatically. Raw onions will soften in the slow cooker, but they won’t develop that rich, sweet, golden-brown color and complexity. This extra step is worth it.
What kind of mustard? Dijon mustard adds a tangy, slightly sharp note. Yellow mustard is milder. Both work — or omit it entirely if you prefer.
Can I use chicken broth instead of beef broth? Yes, but beef broth provides a richer, deeper flavor. Chicken broth will work in a pinch.
Step-by-Step Instructions
Step 1: Sear the Roast
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat.
Pat the 2 pounds of beef or pork roast dry with paper towels. Season generously with salt and pepper on all sides.
Sear the roast in the hot pan for 2–3 minutes per side, until deeply browned on all sides. This step creates the Maillard reaction — those browned bits are pure flavor.
Transfer the seared roast to the slow cooker (or set aside if using the oven method).
Step 2: Caramelize the Onions
In the same skillet (with the rendered fat), reduce the heat to medium.
Add 2 tablespoons of butter and the 3–4 sliced onions.
Cook, stirring occasionally, for 8–10 minutes, until the onions are soft, golden brown, and caramelized. If the onions start to stick, add a splash of water or broth to deglaze the pan.
Add the 3 cloves of minced garlic and cook for 1 minute more, until fragrant.
Step 3: Make the Sauce
In a small bowl or measuring cup, whisk together:
1 cup beef broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mustard (optional)
Step 4: Assemble in the Slow Cooker
Place the seared roast in the slow cooker.
Top with the caramelized onions and garlic.
Pour the sauce mixture evenly over the roast and onions.
Step 5: Cook
Slow Cooker Method (recommended):
Cover and cook on LOW for 6 to 8 hours, until the roast is very tender and easily pulls apart with a fork.
Oven Method:
