Caramelized Onion Pot Roast in the Crock Pot


You know how you see a recipe and you know you’re going to love it before you even try it?  That’s how it was when I saw this recipe at Mom’s Crazy Cooking. I have a thing for caramelized onion (try this Orange, Honey and Cumin Roasted Chicken with caramelized onions over mashed potatoes), and my husband loves a tender, falling apart roast.  So I knew this recipe was going to be a hit.


Caramelized Onion Pot Roast in the Crock Pot

Adapted from Betty Crocker Recipe Magazine, January 2001 and Mom’s Crazy Cooking


  • 4 Onions, sliced thin
  • Palm Shortening or oil of choice
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup Beef Broth
  • 1/2 cup Apple Juice
  • 1 Tbsp Sucanat or Brown Sugar
  • 1 Tbsp Cider Vinegar
  • 2 Tbsp Dijon Mustard
  • 2 1/2 lb Rump Roast


  1. In a large skillet, cook onions until translucent and brown.  Stir in remaining ingredients except roast and heat through.
  2. Spoon half of the onion mixture into the crock pot.  Place the roast on top of the onions.  Spoon the rest of the onion mixture on top of the roast.
  3. Cover and cook on low 8-9 hours or until roast is falling apart.
  4. Serve over  mashed potatoes.

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8 Responses to “Caramelized Onion Pot Roast in the Crock Pot”

  1. Looks amazing nancy, right up our alley too! thinking of you this week….

  2. April says:

    Wow. That looks sooo good.

  3. Tessa says:

    Finally tried this Nancy! I modified for the pressure cooker by leaving the apple cider out (didn’t have any) browning the roast beef well first too. Brought to,pressure, 45 minutes to fork tender! I caramelized the onion separately in my crock….thanks for yet another yummy recipe, I always love your stuff!

    • Nancy says:

      Thanks Tessa! I’m so glad you liked it. I have never used a pressure cooker. 45 minutes to fork tender roast sounds amazing.

  4. Reece Holland says:

    I’m going to make this for our firm potluck at the end of the month (my first crock pot adventure). It looks really good; however, in looking at so many different slow cooker pot roast recipes, is there a difference between browning the meat before adding it to the crock pot or not browning? Have you done it both ways? Normally, when I braise something, I brown it first but don’t know what the difference is not browning.


    • Nancy says:

      Hi Reece, I think browning seals in the juice in the roast and also leaves drippings in the pan. Those drippings then season the onions. For this recipe, I have always followed the directions exactly. But I have made numerous roasts without browning and they were delicious. I think it would be fine to skip that step. In fact, if you look at the comments on this recipe, I think Tessa skipped that step. Good luck!