French Onion Pot Roast

Course: Entree

Cuisine: American / French

Prep Time: 20

Cook Time: 5

Total Time: 5 20

Servings:

Calories: 512kcal

Author: Kris Longwell

Fork-tender beef braised with sweet caramelized onions and rich, savory gravy—perfect with buttery mashed potatoes and slow-simmered green beans.

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Equipment

Dutch oven or other stove and oven-safe vessel with lid

Ingredients

3½ lb chuck roast
salt and pepper
2 tablespoon olive oil
1 tablespoon unsalted butter
3 lbs yellow onion thinly sliced, about 3 to 4 large onions
4 cloves garlic minced
1 tablespoon all-purpose flour
1 cup red wine or extra broth
2 cups beef stock or broth
1 tablespoon Worcestershire sauce
1 teaspoon thyme fresh, chopped (or ½ teaspoon dried)
2 bay leaves
1 tablespoon balsamic vinegar
coarse sea salt for serving (optional)
2 tablespoon Italian parsley chopped, for garnish (optional)
baguette slices toasted (optional)
Gruyére cheese shredded (optional)

Instructions

Pat the roast dry and season all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned on every side, about 4–5 minutes per side. Transfer to a plate.
3½ lb chuck roast, salt and pepper, 2 tbsp olive oil
Add the butter and onions along with a pinch of salt. Cook, stirring often and scraping up the browned bits, for 45–60 minutes, until the onions are very soft and richly golden. If the pot gets too dark, add a tablespoon of water and scrape the bottom.
1 tbsp unsalted butter, 3 lbs yellow onion
Preheat your oven to 300°F.
Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute. Pour in the wine, scraping up all the browned bits, and simmer for 3–4 minutes. Stir in the broth, Worcestershire, thyme, 1½ teaspoon salt, 1 teaspoon black pepper, bay leaves, and balsamic vinegar, and bring to a simmer.
4 cloves garlic, 1 tbsp all-purpose flour, 1 cup red wine, 2 cups beef stock, 1 tbsp Worcestershire sauce, 1 tsp thyme, 2 bay leaves, 1 tbsp balsamic vinegar
Return the roast to the pot, nestling it into the onions and liquid. Cover tightly and transfer to the oven. Cook for 3½–4 hours, turning the roast once, until it’s fork-tender and easy to pull apart.
Transfer the roast to a board and rest for a few minutes. Skim excess fat from the sauce, remove the bay leaves, and taste. Add salt, pepper, or a splash more balsamic if needed. Shred or slice the beef and serve with plenty of onions and gravy. Garnish with a sprinkle of coarse sea salt and chopped parsley (if desired).
coarse sea salt, 2 tbsp Italian parsley
Optional (but delicious): Toast the baguette slices and then cover with shredded Gruyère. Broil until the cheese melts and is lightly browned. Sprinkle chopped thyme over the cheese. Serve with the roast, onions, and gravy.
baguette slices, Gruyére cheese

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Chuck roast gives the most tender, shreddable result.
Take your time caramelizing the onions; they build the dish’s signature flavor.
If the roast isn’t fork-tender, continue cooking and check every 30 minutes.
For a slow cooker, sear the roast and caramelize the onions first, then cook on LOW for 8–9 hours or HIGH for 4–5 hours.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with some gravy.

Nutrition