Description
This French Onion Pot Roast recipe is a comforting and flavorful twist on the classic pot roast, featuring tender chuck roast slowly braised with caramelized onions, garlic, and aromatic herbs. The dish is enriched with beef broth and Worcestershire sauce, creating a rich and savory gravy perfect for serving alongside mashed potatoes or crusty bread.
Ingredients
Scale
Meat
- 3 to 4 pounds chuck roast
Vegetables and Aromatics
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Liquids and Sauces
- 1 cup beef broth (substitute for red wine)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Oils and Fats
- 2 tablespoons olive oil
Dry Seasonings
- Salt and black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons flour (optional, for thickening)
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) to prepare for braising the roast.
- Season the Roast: Pat the chuck roast dry with paper towels, then season it generously with salt and black pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for about 3 to 4 minutes per side until browned. Remove the roast and set aside.
- Caramelize Onions: Reduce heat to medium, add the thinly sliced onions to the pot, and sauté for 15 to 20 minutes, stirring frequently until they are golden brown and caramelized.
- Add Aromatics: Stir in minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for an additional 1 to 2 minutes to develop the flavors.
- Deglaze the Pot: Pour in 1 cup of beef broth to deglaze the pot, scraping the bottom to lift browned bits. Let it simmer for 3 to 4 minutes to reduce slightly.
- Add Roast and Liquids: Return the seared roast to the pot. Add Worcestershire sauce and the remaining 2 cups of beef broth, ensuring the liquid covers at least half of the roast for even braising.
- Braise in Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the roast for 3 to 3.5 hours or until the meat is fork-tender and easily pulls apart.
- Thicken Sauce (Optional): Carefully remove the roast from the pot. Whisk in the flour over medium heat into the sauce to thicken it. Return the roast to the pot and spoon the sauce over the top.
- Garnish and Serve: Garnish with freshly chopped parsley. Serve the French Onion Pot Roast with your favorite sides such as mashed potatoes, crusty bread, or buttered noodles for a hearty meal.
Notes
- For a richer flavor, you can substitute the beef broth with red wine in the deglazing step.
- Make sure to caramelize the onions slowly; this step is key for deep flavor development.
- The optional flour thickening step can be skipped if you prefer a thinner jus.
- Let the roast rest for 10-15 minutes after cooking before slicing to retain juices.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
