Description
This French Onion Pot Roast is a hearty and flavorful dish, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 pounds beef chuck roast
- to taste Kosher salt
- to taste Black pepper
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Sear the beef roast: In a large Dutch oven, heat olive oil over medium-high heat. Pat the beef dry with paper towels, season generously with salt and pepper, and sear each side until a golden-brown crust forms—about 4 minutes per side. This step is key to locking in flavor.
- Caramelize the onions: Once the roast is browned, remove it and set aside. In the same pot, reduce heat to medium and add the sliced onions. Stir occasionally, scraping up the browned bits at the bottom of the pan. Let the onions slowly caramelize—this may take 25 to 30 minutes, but the payoff is rich, sweet depth.
- Add garlic and deglaze: Add the minced garlic, Worcestershire sauce, and balsamic vinegar. Stir for 1–2 minutes, then sprinkle the flour over the onions, stirring to coat. This helps thicken the broth slightly later on.
- Return the roast and add broth: Nestle the seared roast back into the pot. Pour in the beef broth, and add the thyme and rosemary sprigs. The roast should be mostly submerged in liquid.
- Braise in the oven: Cover the Dutch oven and place it in the oven. Let it cook low and slow for about 3 to 3½ hours, or until the beef is fork-tender and practically falling apart.
- Cheese topping (optional but amazing): When the roast is done, preheat your broiler. Remove the lid, sprinkle Gruyère and mozzarella over the top of the roast and onions, and broil until bubbly and golden—just 2 to 3 minutes. Watch closely so it doesn’t burn.
- Serve with love: Spoon generous portions of the French onion pot roast over mashed potatoes, buttered noodles, or crusty bread to soak up all that savory broth. Garnish with parsley if you like a fresh pop of color.
Notes
- This pot roast pairs well with mashed potatoes or crusty bread.
- The cheese topping is optional but highly recommended for added flavor.
- Prep Time: 20 minutes
- Cook Time: 205 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 60g
- Cholesterol: 120mg