Preheat oven to 160°C (320°F).
Use a Dutch oven or oven-safe pot with a lid.
Follow the same assembly steps (sear roast, caramelize onions, add sauce).
Cover and bake for about 3 hours, until tender.
Step 6: Thicken the Gravy
Once the roast is tender, remove it from the slow cooker (or pot) and set aside on a cutting board.
In a small bowl, whisk together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water until smooth (this is a slurry).
Stir the slurry into the liquid in the slow cooker (or pot). Cook on HIGH (or on the stovetop) for 5–10 minutes, stirring occasionally, until the gravy has thickened to your liking.
Step 7: Serve
Slice or shred the roast and return it to the gravy, or serve it on a platter with the gravy spooned over the top.
Serve hot with mashed potatoes, egg noodles, or rice.
Variations & Tips
Make It with Red Wine
Add ½ cup of red wine (like Merlot or Cabernet) along with the beef broth. The wine adds richness and complexity. Reduce the broth to ½ cup if adding wine.
Make It with Balsamic Vinegar
Add 1 tablespoon of balsamic vinegar to the sauce. Balsamic adds a sweet-tangy note that pairs beautifully with caramelized onions.
Add Fresh Herbs
Add 2 sprigs of fresh thyme or 1 sprig of fresh rosemary to the slow cooker. Remove before serving. The herbs add aromatic depth.
Add Carrots and Celery
Add 2 carrots (sliced) and 2 celery stalks (sliced) along with the onions. The vegetables add flavor to the gravy and can be served alongside the roast.
Make It with Onion Soup Mix
For an even deeper onion flavor, add 1 packet of dry onion soup mix to the sauce. If using, reduce the salt in the recipe.
Make It Gluten-Free
Use tamari instead of soy sauce
Use cornstarch instead of flour to thicken
Ensure your broth is gluten-free (most are)
Make It in the Instant Pot
Sear the roast using the “Sauté” setting.
Caramelize the onions using the same setting.
Add the sauce and cook on HIGH pressure for 60–75 minutes (depending on roast size).
Natural release for 15 minutes, then quick release.
Thicken the gravy using the “Sauté” setting.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days. The flavors deepen overnight — this dish is often even better the next day.
Reheating:
