1-2Tbspcornstarch dissolved in cold wateradditional as needed to thicken
Instructions
Season roast on all sides with 1 1/2 tsp salt and 1 tsp black pepper. (May adjust both to taste)
In a 6 quart dutch oven or similar oven safe pot, heat 4 Tbsp oil over high heat. Sear roast on all sides then, remove to a platter.
Turn heat to medium, add butter to oil. Add onions, season with remaining 1/2 tsp salt, 1/2 tsp pepper and sugar. Cook over medium for 10 minutes, stirring occasionally.
To the onions add balsamic vinegar, worcestershire sauce and garlic. Continue to cook for additional 10 minutes.
Preheat oven to 325°F. Add bay leaves to onions. Center roast over onions. Add 3 sprigs fresh thyme, beef stock and wine to pot. Cover and place into oven. (You may need to lower oven rack to accommodate the height of the dutch oven.)
Braise for 3 hours, uncover and test roast for doneness. Once tender, remove roast to a platter and rest while you thicken the sauce.
Remove thyme sprigs and bay leaves from pot. Place dutch oven on the stovetop.
In a small bowl, whisk together cornstarch with just enough cold water to dissolve. Bring cooking liquid to a boil and gradually add to pot. Repeat, until thickened to your preference.
Serve roast drizzled with French onion gravy.
Notes
To make this French Onion Pot Roast in a Crockpot:
Season and sear the roast per the recipe and place into a slow cooker.
Follow the instructions for Steps 2-5 making the onions per the recipe, then pour over the roast.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Remove the roast to a platter increase the heat to high then thicken the sauce with the cornstarch slurry.