Description
A hands-off, slow-cooked pot roast infused with deeply caramelized onions and rich beef gravy, perfect for cozy winter dinners.
Ingredients
- 3–4 pounds chuck roast
- 4 large yellow onions, thinly sliced
- 2 cups low-sodium beef broth
- 1/2 cup dry white wine (or substitute with extra beef broth plus 1 tablespoon apple cider vinegar)
- 3 garlic cloves, minced
- 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Baguette slices (optional, for serving)
Instructions
- Preheat oven to 325°F (160°C). Pat chuck roast dry and season generously with salt and freshly ground black pepper on all sides.
- In a large oven-safe Dutch oven over medium heat, melt butter with olive oil. Add thinly sliced onions and a pinch of salt. Stir every few minutes and cook slowly until deep golden brown and caramelized, about 30-40 minutes.
- Push onions to the side, increase heat to medium-high, and sear the roast on all sides until browned, about 2-3 minutes per side.
- Stir in minced garlic and cook for 30 seconds until fragrant. Pour in white wine to deglaze the pot, scraping up browned bits. Add beef broth, thyme sprigs, and bay leaves. Bring to a simmer.
- Cover the pot with a tight-fitting lid and transfer to the oven. Roast for 3 to 3.5 hours until meat is fork-tender and falling apart. Check once at 2.5 hours to baste with juices.
- Remove roast and let rest for 10 minutes before slicing. Skim excess fat from sauce, remove bay leaves and thyme sprigs, and stir gravy. If thicker gravy is desired, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into gravy over medium heat until thickened.
Notes
[‘Patience with onions is key for deep caramelization; cook low and slow to avoid burning.’, ‘Searing the roast locks in flavor and juices.’, ‘Use a meat thermometer aiming for 195°F (90°C) internal temperature for tender, shreddable meat.’, ‘Let the roast rest before slicing to keep juices locked in.’, ‘Cover pot tightly during roasting to trap steam and keep meat tender.’, ‘Leftovers taste better the next day and freeze well for up to 3 months.’, ‘To thicken gravy, use a cornstarch slurry stirred into hot gravy over medium heat.’]
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: French-American
Nutrition
- Serving Size: 1/6 of the roast wit
- Calories: 420
- Fat: 25
- Carbohydrates: 12
- Fiber: 2
- Protein: 38
Keywords: French onion pot roast, pot roast recipe, caramelized onions, slow cooked beef, winter dinner, comfort food