This Savory French Onion Pot Roast is the ultimate comfort meal, featuring a tender beef pot roast braised in a rich, flavorful French onion gravy. The slow-cooked beef soaks up all the aromatic goodness from caramelized onions, garlic, and a blend of herbs. Paired with mashed potatoes, crusty bread, or buttered noodles, this dish is a sure winner for any dinner table.
Why You’ll Love This Recipe
I absolutely love this recipe because it’s both hearty and flavorful, perfect for cozy family dinners. The beef becomes so tender after braising, effortlessly falling apart when served. The French onion gravy adds an extra layer of richness, making every bite a delight. It’s a one-pot dish that’s easy to prepare but delivers incredible flavor, and the leftovers are just as delicious the next day.
Ingredients
3 to 4 pounds chuck roast
2 tablespoons olive oil
Salt and black pepper, to taste
3 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
1 cup beef broth (instead of red wine)
2 cups beef broth
2 tablespoons flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (160°C).
Pat the chuck roast dry and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, reduce the heat to medium and add the sliced onions. Sauté for 15-20 minutes, stirring frequently, until caramelized and golden brown.
Stir in garlic, tomato paste, thyme, and rosemary, and cook for 1-2 more minutes.
Deglaze the pan with beef broth, scraping up any browned bits. Simmer for 3-4 minutes to reduce slightly.
Return the roast to the pot. Add Worcestershire sauce and beef broth. The liquid should cover at least half of the roast.
Cover and transfer to the oven. Braise for 3 to 3.5 hours, or until the beef is fall-apart tender.
If desired, remove the roast and whisk in flour over medium heat to thicken the sauce. Return the meat and spoon the sauce over the top.
Garnish with fresh parsley and serve with mashed potatoes, crusty bread, or buttered noodles.
Servings and Timing
Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Variations
Add Vegetables: If I want to add more veggies to the dish, I can toss in carrots and potatoes alongside the roast for the final braising hour. They’ll absorb the rich flavors of the gravy.
Use Red Wine: If I prefer red wine, I can substitute one of the cups of beef broth with red wine for a deeper, more complex flavor.
Thickened Gravy: If I like my gravy thicker, I can use the optional flour, or even cornstarch, to create a luscious sauce that clings to the meat and sides.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors tend to develop even further after resting, so it’s great for meal prep.
Reheating: To reheat, I simply warm the pot roast on the stove over low heat, stirring occasionally to prevent burning. I can also reheat it in the microwave, but I prefer reheating it slowly for the best texture.
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FAQs
How do I know when my pot roast is tender?
The roast should be fork-tender, meaning it pulls apart easily with a fork. It typically takes about 3 to 3.5 hours of braising in the oven for this to happen.
Can I make this pot roast in a slow cooker?
Yes, I can adapt this recipe for a slow cooker. After searing the roast and caramelizing the onions, I can transfer everything to the slow cooker, add the broth and Worcestershire sauce, and cook on low for 7-8 hours or on high for 4-5 hours until tender.
Can I make this recipe ahead of time?
I can absolutely make this recipe ahead of time. In fact, the flavors will improve after sitting in the fridge overnight. I just need to reheat it when I’m ready to serve.
Can I freeze this pot roast?
Yes, this pot roast freezes well! I can store it in an airtight container for up to 3 months. When I’m ready to enjoy it again, I can thaw it in the fridge overnight and reheat on the stove.
What should I serve with this pot roast?
I love serving this with mashed potatoes, buttered noodles, or crusty bread to soak up the savory gravy. Roasted vegetables or a fresh salad would also pair wonderfully.
Conclusion
This Savory French Onion Pot Roast is the kind of dish that fills the house with mouthwatering aromas and leaves everyone coming back for seconds. Whether I’m making it for a weeknight meal or a special occasion, it’s guaranteed to be a hit. The tender, juicy roast paired with the rich French onion gravy is simply irresistible.
📖 Recipe:
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Savory French Onion Pot Roast
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Savory French Onion Pot Roast is a rich and comforting meal with tender beef braised in a flavorful French onion gravy. Perfect for cozy family dinners, it’s a one-pot dish with melt-in-your-mouth roast beef, caramelized onions, and a blend of savory herbs. Served with mashed potatoes, buttered noodles, or crusty bread, this hearty dish will become a favorite. The leftovers are just as delicious and the recipe can be made ahead for a stress-free meal.
Ingredients
3 to 4 pounds chuck roast
2 tablespoons olive oil
Salt and black pepper, to taste
3 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
1 cup beef broth (substitute for red wine)
2 cups beef broth
2 tablespoons flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
-
Preheat the oven to 325°F (160°C).
-
Pat the chuck roast dry and season generously with salt and pepper.
-
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
-
In the same pot, reduce the heat to medium and add the sliced onions. Sauté for 15-20 minutes, stirring frequently, until caramelized and golden brown.
-
Stir in garlic, tomato paste, thyme, and rosemary, and cook for 1-2 more minutes.
-
Deglaze the pan with beef broth, scraping up any browned bits. Simmer for 3-4 minutes to reduce slightly.
-
Return the roast to the pot. Add Worcestershire sauce and the remaining beef broth. Ensure the liquid covers at least half of the roast.
-
Cover and transfer to the oven. Braise for 3 to 3.5 hours, or until the beef is fork-tender.
-
If desired, remove the roast and whisk in flour over medium heat to thicken the sauce. Return the meat and spoon the sauce over the top.
-
Garnish with fresh parsley and serve with mashed potatoes, crusty bread, or buttered noodles.
Notes
You can add vegetables like carrots and potatoes to the pot during the final braising hour to enhance the dish.
If you prefer a richer flavor, substitute red wine for one of the cups of beef broth.
For a thicker gravy, you can add flour or cornstarch to the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
