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French Onion Pot Roast Recipe

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4.2 from 38 reviews

This comforting French Onion Pot Roast recipe features a tender, slow-simmered chuck roast cooked with caramelized onions, garlic, and a rich beef broth infused with Worcestershire sauce and herbs. Finished with a cheesy topping of provolone or Gruyere under the broiler, this hearty dish is perfect for family dinners and pairs beautifully with crusty baguette slices and a sprinkle of fresh parsley.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 5 hours
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

For the Roast

  • 3 pounds chuck roast
  • Fine sea salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons avocado oil or other neutral cooking oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced (about 6-7 cups sliced)
  • 4 cloves garlic, minced
  • 3 cups low sodium beef broth or beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 4 tablespoons water (for cornstarch slurry)

Optional Cheese Topping

  • 2 cups provolone or Gruyere, shredded

Serve With

  • Fresh parsley, chopped
  • Thick slices of baguette or crusty French bread, toasted

Instructions

  1. Prepare the Roast: Pat the chuck roast completely dry with paper towels. Season generously on all sides with fine sea salt and freshly ground black pepper to enhance flavor.
  2. Sear the Roast: Heat the avocado oil in a Dutch oven over medium-high heat. Place the chuck roast in the hot pot and sear for 4-5 minutes on each side until the meat is thoroughly browned. Remove from the pot and set aside on a plate.
  3. Caramelize Onions: Reduce heat to medium-low and add unsalted butter to the Dutch oven. Once melted, add the thinly sliced onions. Cook slowly, stirring occasionally, until the onions are caramelized and soft, which takes about 30-45 minutes. In the last 30 seconds, stir in the minced garlic until fragrant.
  4. Simmer the Broth: Increase heat to medium-high and pour in beef broth, Worcestershire sauce, bay leaves, dried thyme, and dried oregano. Bring this mixture to a simmer. Taste and adjust seasoning with salt and pepper as needed.
  5. Cook the Roast: Return the seared chuck roast and any accumulated juices back into the pot with the simmering liquid. Bring the liquid back to a gentle simmer on the stovetop, reduce heat to low, cover with a tight-fitting lid, and simmer gently on the stovetop or transfer to a 300°F oven. Cook for 3½ to 4 hours, or until the beef is fork-tender. Check occasionally to ensure the liquid maintains a gentle simmer; add water or broth if necessary.
  6. Remove and Thicken Sauce: Carefully remove the roast to a large plate or bowl, discard bay leaves. In a small bowl, whisk together cornstarch and water to form a slurry. Slowly whisk this slurry into the cooking liquid and continue to cook for 1-2 minutes until the sauce thickens slightly.
  7. Shred the Beef: Return the roast to the pot with the thickened sauce. Use two forks to shred the beef directly in the pot, mixing gently to coat the meat evenly with the flavorful sauce.
  8. Optional Cheese Topping: Sprinkle the shredded roast generously with shredded provolone or Gruyere cheese. Place the Dutch oven under a preheated broiler on high for 2-5 minutes, watching closely until the cheese is melted, bubbly, and golden brown.
  9. Serving: Garnish the French onion pot roast with fresh chopped parsley and serve alongside toasted thick slices of baguette or crusty French bread.

Notes

  • Storage Information: Allow the pot roast to cool to room temperature before storing leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
  • Freezer: Freeze cooled pot roast (without cheese topping) in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Make Ahead: This roast can be prepared a day in advance. The flavors deepen with resting time. Reheat and add the optional cheesy topping just before serving for best results.
  • Tools and Equipment: Recommended: Dutch oven, whisk, glass mixing bowls for prep.

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