Description

French Onion Pot Roast is a hearty and flavorful dish featuring a tender chuck roast slow-baked with sweet caramelized onions in a rich, savory red wine and beef broth gravy. The roast becomes melt-in-your-mouth tender after hours of slow cooking, making it perfect for comforting family dinners or special occasions.

Ingredients

Scale

Meat

3 pounds chuck roast

Seasonings and Spices

Salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper

Vegetables and Aromatics

3 large onions, halved and sliced ½-inch thick
1 tablespoon minced garlic (about 3 cloves)

Oils and Fats

4 tablespoons olive oil, divided

Thickening and Liquid Ingredients

2 tablespoons all-purpose flour
3 cups beef broth
1 cup red wine
3 tablespoons Worcestershire sauce

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Instructions

Prepare and Brown the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast for 3 minutes on each side until it develops a brown crust, then remove and set aside.
Cook the Onions: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven. Cover and cook, stirring occasionally after removing the lid, until the onions are tender and cooked down, about 10 to 15 minutes.
Caramelize the Onions: Remove the lid and continue cooking the onions, stirring occasionally, until well browned and caramelized, about 10 to 15 more minutes. Meanwhile, preheat your oven to 325 degrees Fahrenheit.
Add Aromatics and Seasonings: Stir in the minced garlic, dried oregano, dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook the mixture for 2 minutes to release the flavors.
Make the Gravy: Whisk in the all-purpose flour to coat the onions evenly. Slowly pour in the beef broth, red wine, and Worcestershire sauce while whisking continuously to combine and avoid lumps.
Combine Roast and Gravy: Return the browned roast to the Dutch oven, spoon the onion gravy over the top, and cover with the lid.
Bake the Roast: Place the Dutch oven in the preheated oven and bake for 4 hours, or until the roast is tender and falls apart easily when shredded.
Serve: Shred the roast in the gravy and serve immediately for a comforting and delicious meal.

Notes

Use a good quality chuck roast for the best flavor and tenderness.
Caramelizing the onions slowly enhances the gravy's sweetness and depth of flavor.
Be patient while cooking to allow the roast to become tender and juicy.
If you don’t have red wine, you can substitute with extra beef broth or grape juice for a non-alcoholic version.
The gravy thickens nicely with the flour; be sure to whisk it in properly to avoid lumps.

Nutrition

Serving Size: 1 serving
Calories: 572 kcal
Sugar: 3 g
Sodium: 938 mg
Fat: 36 g
Saturated Fat: 13 g
Unsaturated Fat: 23 g
Trans Fat: 2 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 46 g
Cholesterol: 156 mg