Irresistible French Onion Pot Roast
This French Onion Pot Roast recipe transforms a classic comfort food into a savory and deeply flavorful dish. Tender chuck roast is infused with the rich, caramelized flavors of French onion soup, creating a melt-in-your-mouth experience that's surprisingly easy to make. Serve with crusty bread for dipping and savoring every last bit of the delicious sauce.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- sharp knife
- Measuring spoons
- Measuring cups
- Tongs
- Paper towels
- Wooden Spoon
- Oven-safe bowls
- Baking Sheet
- Broiler
Ingredients
- 3-4 lb Chuck Roast
- 2 tbsp Olive Oil
- 1 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tsp Dried Thyme
- ½ tsp Dried Rosemary
- ¼ tsp Black Pepper
- ¼ tsp Salt
- 4 cups Beef Broth
- 1 cup Dry Red Wine optional
- 2 tbsp Worcestershire Sauce
- 2 Bay Leaves
- 2 tbsp All-Purpose Flour optional, for thickening
- 6 slices Gruyere or Swiss Cheese
- Crusty Bread, for serving
- ¼ cup Cold Water if using flour to thicken
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt, pepper, dried thyme, and dried rosemary.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms. Remove the roast from the pot and set aside.
- Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Deglaze the pot with a splash of beef broth if needed.
- Add the minced garlic and cook for another minute, until fragrant.
- If using red wine, pour it into the pot and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce slightly for a couple of minutes.
- Pour in the beef broth, Worcestershire sauce, and the packet of dry onion soup mix. Stir to combine. Add the bay leaves.
- Place the seared roast back into the pot, ensuring it's mostly submerged in the liquid. Add more beef broth if needed to cover.
- Bring the liquid to a gentle simmer.
- Cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the roast is fork-tender. Alternatively, transfer the mixture to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender.
- Once the roast is cooked through, carefully remove it from the pot and place it on a cutting board. Use two forks to shred the beef.
- If you want a thicker sauce, create a slurry by whisking together 2 tablespoons of all-purpose flour with 1/4 cup of cold water. Slowly whisk the slurry into the simmering sauce in the pot. Cook, stirring constantly, until the sauce has thickened to your desired consistency.
- Return the shredded beef to the pot and stir to coat it in the sauce.
- Preheat your broiler. Place oven-safe bowls on a baking sheet and fill them with the shredded beef and sauce. Top each bowl with a slice or two of Gruyere or Swiss cheese.
- Place the baking sheet under the broiler and broil for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully – it can burn quickly!
- Serve immediately with slices of crusty bread for dipping.
Notes
Choose chuck roast or brisket for the best results. Searing the roast is crucial for developing flavor. Cooking the roast at a low temperature for a long time is what makes it fall-apart tender. Taste and adjust the seasoning before serving. Pot roast is a great make-ahead dish and tastes even better the next day. Leftover pot roast can be stored in the refrigerator for up to 3-4 days. Add vegetables like carrots, potatoes, and celery during the last hour of cooking for a more complete meal. Experiment with different herbs or swap the red wine for a dark beer.