Description
This savory French onion pot roast blends the deep flavors of caramelized onions and tender beef in a rich, aromatic gravy. Perfect for cozy dinners, it’s slow-cooked to perfection and pairs wonderfully with mashed potatoes or noodles.
Ingredients
- 3–4 lb chuck roast
- 3 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine (or additional beef broth)
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- 2 tbsp olive oil or butter
- Salt and black pepper, to taste
- 1 tbsp all-purpose flour (optional, for thickening)
Instructions
- Preheat oven to 325°F (165°C).
- Season the chuck roast generously with salt and black pepper.
- Heat oil or butter in a Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
- In the same pot, add sliced onions and cook on medium-low until caramelized and golden, about 20–25 minutes. Stir in garlic and cook for 1 minute.
- Deglaze the pot with red wine (or broth), scraping up any browned bits from the bottom.
- Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.
- Cover and transfer to the oven. Cook for 3–3.5 hours, or until beef is fork-tender.
- Optional: Remove roast and whisk in a flour slurry (1 tbsp flour mixed with 2 tbsp water) to the broth. Simmer on the stovetop until the gravy thickens.
- Slice or shred beef and serve with the onion gravy.
Notes
- Caramelizing the onions slowly adds depth to the flavor.
- Wine adds richness, but more broth can be used as a substitute.
- Flour thickening is optional depending on gravy preference.
- Great when made a day ahead—flavors intensify overnight.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg
