Description
This Savory French Onion Pot Roast is a comforting, slow-braised beef dish infused with rich caramelized onions and aromatic herbs. Perfectly cooked in a Dutch oven, this pot roast develops deep, savory flavors and melt-in-your-mouth tenderness, making it an ideal meal for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds chuck roast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Onion Mixture
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Liquids and Flavorings
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth (used to deglaze pan; can substitute for red wine)
- 2 cups beef broth
Thickening and Garnish
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for the slow braising process.
- Season the Roast: Pat the chuck roast dry with paper towels to ensure a good sear. Generously season all sides with salt and black pepper to enhance the flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides for about 3-4 minutes per side until browned. This locks in the juices and adds depth to the flavor. Remove the roast and set it aside temporarily.
- Caramelize Onions: Lower the heat to medium and add the thinly sliced onions to the same pot. Sauté them for 15-20 minutes, stirring frequently, until they are caramelized and golden brown. This step builds a rich onion base for the sauce.
- Add Aromatics and Herbs: Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for another 1-2 minutes to release their aromas and blend the flavors.
- Deglaze the Pot: Pour in 1 cup of beef broth to deglaze the pan, scraping up all the browned bits stuck to the bottom. Simmer this mixture for 3-4 minutes to slightly reduce and concentrate the flavors.
- Return Roast and Add Liquids: Place the seared roast back into the Dutch oven. Add the Worcestershire sauce and the remaining 2 cups of beef broth, making sure the liquid covers at least half of the meat to keep it moist during braising.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the roast for 3 to 3.5 hours until the beef is fork-tender and easily shreds.
- Thicken Sauce (Optional): Carefully remove the roast from the pot. Whisk in 2 tablespoons of flour over medium heat into the liquid to thicken the sauce. Stir continuously until the sauce reaches the desired consistency. Return the roast to the pot and spoon the sauce over the top.
- Serve and Garnish: Garnish the pot roast with freshly chopped parsley. Serve hot alongside creamy mashed potatoes, crusty bread, or buttered noodles for a complete meal.
Notes
- The beef broth can be substituted with dry red wine for a richer flavor in the deglazing step.
- For a gluten-free version, omit the flour or use a gluten-free thickener.
- Feel free to add root vegetables like carrots or potatoes during the braising process for a one-pot meal.
- Let the pot roast rest for 10-15 minutes before slicing for better juiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
