Description
A hearty and flavorful pot roast with caramelized onions and rich broth, perfect for cozy fall dinners.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 3 large yellow onions, thinly sliced
- 4 cups low-sodium beef broth
- 1 cup dry red wine (optional)
- 4–5 cloves garlic, minced
- A few sprigs of fresh thyme
- 1–2 bay leaves
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Season the roast generously with salt and pepper, then sear for 3-4 minutes per side until browned. Remove and set aside.
- Lower the heat to medium-low and add 2 tablespoons of butter. Add sliced onions and cook, stirring occasionally, for 20-25 minutes until golden and caramelized.
- Add minced garlic and cook for 1-2 minutes until fragrant. Pour in the wine (or substitute) and scrape up any browned bits from the bottom of the pot.
- Add beef broth, thyme, and bay leaves to the pot. Bring to a simmer.
- Place the seared roast back into the pot, spoon some of the onions and broth over the top, and cover with the lid.
- Transfer the pot to the oven and bake for 3½ to 4 hours, turning the roast halfway through. The meat is done when it is fork-tender and falls apart easily.
- Let the roast rest for 10-15 minutes before slicing or shredding. Serve with the onions and a ladle of broth.
Notes
[‘Caramelizing onions takes time—don’t rush it.’, ‘Sear the meat properly to lock in juices and add flavor.’, ‘Fresh thyme adds a special earthy quality to the dish.’, ‘Wine adds depth and richness to the broth, but can be substituted.’, ‘Let the roast rest before slicing to keep it moist.’]
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 700
- Fat: 20
- Carbohydrates: 15
- Protein: 25
Keywords: French Onion Pot Roast, Fall Dinner, Comfort Food, Beef Recipe, Easy Pot Roast