Here’s a rich and comforting French Onion Pot Roast recipe—a twist on classic pot roast with savory caramelized onions and a deep, beefy flavor:
🥩 French Onion Pot Roast
Ingredients (Serves 4–6)
- 3–4 lb (≈1.4–1.8 kg) beef chuck roast
- Salt & black pepper, to taste
- 2 Tbsp olive oil
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine (optional, or additional beef broth)
- 2 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1–2 bay leaves
- Optional: 1 Tbsp flour or cornstarch (for thickening)
Steps
- Prep the Roast
- Pat beef dry and season generously with salt and pepper.
- Sear the Roast
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear roast 3–4 min per side until browned. Remove and set aside.
- Caramelize Onions
- In the same pot, add sliced onions and cook 8–10 min, stirring often, until softened and lightly caramelized.
- Add garlic and cook 1 min.
- Deglaze & Build Sauce
- Add wine (if using) to deglaze, scraping up browned bits.
- Stir in beef broth, Worcestershire sauce, and tomato paste.
- Return roast to the pot. Add thyme and bay leaves.
- Cook the Pot Roast
Oven method:- Cover and bake at 325 °F (165 °C) for 3–4 hours, until meat is tender.
Slow cooker method: - Transfer to slow cooker and cook on low 6–8 hours.
- Cover and bake at 325 °F (165 °C) for 3–4 hours, until meat is tender.
- Finish the Sauce (Optional)
- Remove roast and keep warm.
- Optional: stir in 1 Tbsp flour or cornstarch to thicken sauce. Simmer a few minutes.
- Serve
- Slice or shred roast and serve topped with caramelized onions and sauce.
- Pair with mashed potatoes, roasted vegetables, or rice.
Tips
- For extra flavor, sear the roast in butter + oil mixture.
- Make ahead: Roast can be cooked a day in advance—flavors deepen overnight.
- French onion twist: top each serving with a sprinkle of Gruyère cheese for an even richer touch.
If you want, I can give a crock-pot version of French Onion Pot Roast that’s fully hands-off and melts the beef until ultra-tender while infusing it with onion flavor.
Do you want me to make that version?
