Description
This Savory French Onion Pot Roast brings together the best of classic pot roast and French onion soup. The tender beef, caramelized onions, and savory broth create a comforting one-pot meal, ideal for cozy dinners or special occasions.
Ingredients
- 3 to 4 lb beef chuck roast
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar (optional, for added depth)
Instructions
- Prepare the Ingredients: Slice the onions thinly to ensure even caramelization. Mince the garlic and set aside. Pat the chuck roast dry and season with salt and pepper on all sides.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes on each side until a brown crust forms.
- Caramelize the Onions: Remove the roast from the pot. In the same pot, cook the onions over medium heat, stirring occasionally, for 15-20 minutes until golden brown. Add the minced garlic and cook for an additional 1-2 minutes.
- Deglaze and Add Liquids: Pour in Worcestershire sauce and balsamic vinegar (if using), scraping up any browned bits. Add beef broth, thyme, and bay leaves, stirring to combine.
- Braise the Roast: Return the roast to the pot, nestling it in the onion mixture. Bring the liquid to a simmer, cover, and transfer the pot to a preheated oven at 325°F (163°C). Cook for 3.5 to 4 hours, or until the meat is fork-tender and easily shreds.
- Finish and Serve: Let the roast rest for 10 minutes before slicing or shredding. Discard the bay leaves. Serve with caramelized onions and sauce over mashed potatoes, egg noodles, or crusty bread.
Notes
- For a cheesy twist, top the roast with shredded Gruyère cheese during the last 10 minutes of cooking.
- Add vegetables like carrots, potatoes, or parsnips during the last hour of cooking for a complete meal.
- This recipe can be adapted for a slow cooker; cook on low for 6-8 hours after searing the roast and caramelizing the onions.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
