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French Onion Pot Roast Recipe

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★★★★★

4.9 from 72 reviews

This French Onion Pot Roast combines the rich, caramelized flavors of classic French onion soup with tender, slow-cooked beef chuck roast. Onions are thinly sliced and browned to develop deep sweetness before being simmered with garlic, red wine, beef broth, thyme, and bay leaves. The roast is seared and then braised in this flavorful mixture until tender and juicy, resulting in a comforting and elegant main dish perfect for a hearty dinner.

Ingredients

Scale

Meat

  • 1 (3-pound) boneless beef chuck roast, trimmed

Seasonings

  • 3 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided

Cooking Ingredients

  • 3 tablespoons olive oil, divided
  • 6 large yellow onions, thinly sliced (about 12 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 2 1/2 cups low-sodium beef broth
  • 5 sprigs fresh thyme, plus more for serving
  • 2 dried bay leaves

Instructions

  1. Season and Sear the Roast: Pat the beef chuck roast dry with paper towels. Season all sides with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. When hot, sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the roast from the pot and set aside.
  2. Caramelize the Onions: In the same pot, add the remaining 1 tablespoon of olive oil. Add the thinly sliced yellow onions and sprinkle with the remaining 1 teaspoon kosher salt. Cook over medium heat, stirring occasionally, until the onions are deeply caramelized and golden brown, about 25-30 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Make the Roux and Deglaze: Sprinkle the all-purpose flour over the caramelized onions and stir well to incorporate, cooking for about 2 minutes to remove the raw flour taste. Slowly pour in the red wine while scraping the bottom of the pot to release any browned bits (fond). Let the wine reduce by half, approximately 5 minutes.
  4. Add Broth and Herbs: Pour in the beef broth, add the fresh thyme sprigs and bay leaves. Stir to combine and bring the mixture to a simmer.
  5. Braise the Roast: Return the seared beef roast to the pot, nestling it into the onion and broth mixture. Cover the pot with a lid and reduce the heat to low. Let it braise gently for 3 to 3 1/2 hours, or until the beef is fork-tender, turning the roast once halfway through cooking.
  6. Finish and Serve: Remove the roast from the pot and cover loosely with foil to rest. Discard the thyme sprigs and bay leaves from the sauce. Optionally, you can skim off excess fat from the surface. Slice the roast against the grain and serve drizzled with the rich French onion sauce. Garnish with additional fresh thyme if desired.

Notes

  • For best results, use a heavy Dutch oven or oven-safe pot to ensure even braising.
  • If preferred, this pot roast can be finished in a 325°F oven after searing by placing the pot with lid on and braising for 3-3 ½ hours.
  • Use a dry red wine such as Cabernet Sauvignon or Merlot for a robust flavor.
  • Allowing the roast to rest before slicing ensures juices redistribute for a more tender eating experience.
  • Leftovers can be stored in the refrigerator up to 3 days or frozen for up to 2 months.

Keywords: French onion pot roast, braised beef chuck, caramelized onions, slow-cooked roast, French cuisine, comforting dinner

Find it online: https://mjrecipe.com/french-onion-pot-roast-recipe/