Description

This French Onion Pot Roast combines the savory, beefy comfort of classic pot roast with the sweet, caramelized depth of French onion soup. It’s a crowd-pleasing, melt-in-your-mouth dinner perfect for family gatherings or hearty leftovers.

Ingredients

Scale

3 to 4 lbs chuck roast
4–5 large yellow onions (about 2 lbs), sliced into half-moons
6 cloves garlic, minced
3 cups low-sodium beef broth
1 cup dry white wine (or additional broth)
2 tablespoons Worcestershire sauce
6 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
4 large carrots, peeled and cut into chunks (optional)
8 oz mushrooms, sliced (optional, cremini preferred)
4 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper to taste (start with 2 teaspoons salt, 1 teaspoon pepper)
2 tablespoons all-purpose flour (optional, for thickening)

Instructions

Preheat oven to 325°F (163°C). Slice onions, mince garlic, and prep carrots and mushrooms if using. Pat chuck roast dry and season with salt and pepper.
Heat Dutch oven over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear roast 2–3 minutes per side until deeply browned. Remove and set aside.
Add remaining butter and olive oil to pot. Add onions and a pinch of salt. Cook over medium, stirring every few minutes, until onions are soft and golden (20–25 minutes). If they stick, deglaze with a splash of broth.
Stir in garlic and cook 1 minute. Add wine (or broth) and scrape up browned bits. Let bubble 2–3 minutes to reduce slightly.
Nestle roast back into pot. Scatter carrots and mushrooms around. Add thyme and bay leaves. Pour in beef broth and Worcestershire sauce. Onions should mostly cover roast.
Cover tightly and transfer to oven. Bake 3–3.5 hours, until beef is fall-apart tender and onions have melted into sauce.
Remove roast to platter and tent with foil. Skim fat from surface. For thicker gravy, whisk flour with 1/4 cup water and stir into pot. Simmer 2–3 minutes until thickened. Season to taste.
Slice or shred roast and serve topped with onions and gravy, family-style.

Notes

Caramelize onions low and slow for best flavor. Sear the beef before braising for extra depth. Layer onions over and under the beef to keep it moist. Add extra broth if needed during braising. Let roast rest before slicing. For gluten-free, use cornstarch instead of flour. For dairy-free, use only olive oil. Leftovers make excellent sandwiches or hash.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Cuisine: French-American

Nutrition

Serving Size: 1/6 of recipe (about
Calories: 420
Sugar: 7
Sodium: 700
Fat: 22
Saturated Fat: 9
Carbohydrates: 20
Fiber: 3
Protein: 35

Keywords: French onion pot roast, pot roast, beef, family dinner, comfort food, Dutch oven, French onion soup, easy dinner, crowd-pleaser, make ahead