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French Onion Pot Roast Recipe

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3.9 from 37 reviews

  • Author: Chef
  • Total Time: 3 hours 50 minutes
  • Yield: 8 servings

Description

A rich and comforting French Onion Pot Roast featuring a slow-braised chuck roast cooked with deeply caramelized onions, savory beef broth, and fragrant herbs, offering all the delicious flavors of classic French onion soup in a hearty and satisfying family meal.

Ingredients

Meat

  • 3 lb (1.4 kg) chuck roast

Vegetables & Aromatics

  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced

Liquids & Sauces

  • 2 tbsp olive oil
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce

Herbs & Spices

  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp black pepper

Optional Toppings

  • 1 cup shredded Gruyère cheese

Instructions

  1. Season the Meat: Generously season the 3 lb chuck roast with 1 teaspoon salt and ½ teaspoon black pepper to enhance the natural flavors of the beef.
  2. Sear the Roast: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, sear the chuck roast on all sides until it develops a deep golden-brown crust. This should take about 3-4 minutes per side. Remove the roast and set it aside.
  3. Caramelize the Onions: In the same Dutch oven, add the thinly sliced 3 large yellow onions. Cook them slowly over medium heat, stirring occasionally, until they become deeply caramelized and golden brown, approximately 20 minutes. This slow caramelization is key to infusing the dish with its signature sweet and savory flavor.
  4. Add Garlic: Stir in the minced 4 cloves of garlic into the caramelized onions and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
  5. Add Liquids and Herbs: Pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce, then add 1 teaspoon dried thyme and 2 bay leaves. Stir to combine and loosen any browned bits from the bottom of the pot.
  6. Braise the Roast: Return the seared chuck roast to the Dutch oven, nestling it into the onion and broth mixture. Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (165°C). Braise the roast for 3 to 4 hours, or until the meat is fork-tender and easily shreds with a fork.
  7. Finish and Serve: Carefully remove the bay leaves and discard. Shred or slice the pot roast according to your preference. Serve the roast with the concentrated cooking juices spooned over the top. If desired, sprinkle 1 cup shredded Gruyère cheese over the meat while still warm for a rich, melty finish.

Notes

  • This recipe can be prepared in a slow cooker on low heat for 8 hours for convenience without sacrificing flavor.
  • French Onion Pot Roast pairs excellently with creamy mashed potatoes or tender egg noodles to soak up the flavorful juices.
  • Leftover pot roast makes delicious sandwiches when layered on crusty bread with your favorite condiments.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Dinner
  • Method: Braising
  • Cuisine: French-American

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