French Onion Slow Cooker Pulled Beef

This was something I threw together on a whim when I needed a Crockpot meal to come home to.  Leftover French onion soup from the sandwiches and a pound of beef roast I got on clearance sounded like something I could do with one minute of prep in the morning.  I took photos in case I wanted to post it, but thought they'd be trashed by the end of the day.

Oh no, this is getting posted.  It's considerably more prep when you make the soup first.  It takes at least half an hour to caramelize the onions.  But once you've made the small quantity of soup needed to braise the meat, everything goes in the slow cooker and you can leave it for hours.

*2 C beef broth
1 onion
1 Tb olive oil
1/2 tsp kosher salt
1/2 tsp dried thyme
1 lb beef roast of choice

1.  To caramelize the onion, heat the oil in a wide pan over medium-low heat.  Peel the onion and slice thinly .  Scatter in the pan and sprinkle with salt.  Slowly cook, stirring every five minutes or so, until a browned jammy mess.  This will take at least half an hour.

2.  Add broth and thyme to the onions.  Stir and add salt or other seasonings as desired to make the "soup".  You can also add a touch of red wine if desired.  This portion of the meal can be done the day before.

3.  Early in the day, transfer the soup to a small (max 2.5 qt) slow cooker.  If necessary, cut the roast into pieces so it fits comfortably in the crock.  The liquid should come at least halfway up the sides of the meat.  Set on low for 6-8 hours or high for 4.

4.  Once meat is falling apart when pierced by a fork, it is done.  You can shred it either inside the crock or on a cutting board.  Can be served on its own, over potatoes or noodles, or as a French dip with the cooking broth on the side.

Difficulty rating  π