Crockpot French Onion Braised Beef Short Rib Pot Roast

Warm up your holiday season with this French onion braised beef short rib pot roast made entirely in your slow cooker. Slow-cooked with sweet caramelized onions, savory beef broth, and fresh thyme, the short ribs become meltingly tender before a layer of melted Gruyere cheese is added at the end. It is a wonderfully cozy pot roast dinner that requires simple prep for a busy weeknight or holiday gathering.

Ingredients

• 3 lb beef short ribs
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 cup dry white wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 cups shredded Gruyere cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the thinly sliced yellow onions and minced garlic at the bottom of the slow cooker insert.
2. Season the beef short ribs with salt and black pepper, then nestle them on top of the onions.
3. Whisk together the olive oil, all-purpose flour, dry white wine, and beef broth in a bowl until smooth, then pour the mixture over the short ribs.
4. Add the fresh thyme sprigs and bay leaf into the liquid around the meat.
5. Cover and cook on LOW for 8 hours, or until the beef reaches an internal temperature of at least 145 F and falls easily off the bone.
6. Remove and discard the thyme sprigs and bay leaf. Skim any excess fat from the surface of the sauce if desired.
7. Sprinkle the shredded Gruyere cheese evenly over the top of the short ribs and onions, cover for 10 minutes until the cheese is melted and bubbling.
8. Serve warm with a serving scoop, making sure to spoon plenty of the caramelized onions and pan sauce over each portion.

Tips

• Serve this pot roast over buttery mashed potatoes or alongside crusty French bread to soak up the rich onion gravy.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Shred any leftover meat to use in toasted French dip sandwiches the next day.