French Onion Pot Roast
French Onion Pot Roast is what I make when I want a big, comforting meal without standing over the stove all day. It comes out fall-apart tender with a rich, glossy onion gravy that's the kind of sauce you'll want to spoon over everything on your plate. I make this for Sunday dinners, holidays, and family gatherings when I want a hands-off meal that feels really special. Leftovers keep in the fridge for up to 4 days and it tastes even better the next day.
Ingredients
- 3 pounds boneless chuck roast
- Salt and black pepper to taste
- 3 pounds yellow onions sliced
- 4 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 2½ cups beef broth
- 1 cup red wine
- 1 bay leaf
- 1 sprig fresh thyme
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and black pepper.3 pounds boneless chuck roast, Salt and black pepper
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until deeply browned. Remove from the pot and set aside.2 tablespoons extra virgin olive oil
- Add a little more oil if needed, then add the sliced onions with a pinch of salt and pepper. Cook over medium-low heat for about 25 minutes, stirring occasionally, until the onions are soft and caramelized.3 pounds yellow onions
- Stir in the garlic and Worcestershire sauce and cook for 1–2 minutes until fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Sprinkle in the flour and stir well.4 garlic cloves, 1 tablespoon Worcestershire sauce, 1 tablespoon all-purpose flour
- Add the beef broth, bay leaf, and thyme. Return the roast to the pot, making sure it is mostly covered by the liquid.2½ cups beef broth, 1 cup red wine, 1 bay leaf, 1 sprig fresh thyme
- Cover and transfer to a 300°F (150°C) oven. Cook for 3–4 hours, until the meat is tender and easily pulls apart with a fork.
- Let the roast rest in the sauce for 10–15 minutes before slicing or shredding.
- Serve warm with the rich onion gravy spooned over the top.
Notes
Here are a few things I've learned from making this recipe that'll help it turn out perfectly every time.
- Dry the roast well before searing: Moisture on the surface creates steam instead of browning. Pat it as dry as possible with paper towels before it goes into the hot pan.
- Don't rush the onions: The 25 minutes of low-and-slow cooking is what transforms the onions into something sweet, silky, and deeply flavored. Cranking the heat will burn them instead of caramelizing them.
- Scrape the bottom of the pot when you add the wine: Those browned bits from the sear are packed with flavor. The red wine lifts them right off the bottom and works them straight into the sauce.
- Make sure the roast is mostly covered by liquid: If your roast sits too high in the pot, rotate or flip it halfway through the braise so both sides spend time in the liquid.
- Rest in the sauce before serving: That 10 to 15 minute rest lets the meat reabsorb the juices and pulls the whole dish together before you slice or shred.
- Freeze in portions with the gravy: Portion the meat and gravy together into individual freezer containers before freezing so each serving stays moist and reheats evenly.
Nutrition
Calories: 591kcalCarbohydrates: 24gProtein: 47gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 604mgPotassium: 1222mgFiber: 4gSugar: 10gVitamin A: 46IUVitamin C: 18mgCalcium: 108mgIron: 6mg
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