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French Onion Pot Roast Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Description

A rich and comforting French Onion Pot Roast that features tender, slow-cooked chuck roast simmered in a caramelized onion and beef broth sauce. Finished with a golden melted cheese topping and served with toasted baguette slices, this dish combines classic French onion flavors with a hearty pot roast for a delicious and satisfying meal.

Ingredients

Meat and Seasoning

  • 3 pounds chuck roast
  • fine sea salt (to taste)
  • fresh ground black pepper (to taste)

Cooking Fats

  • 2 tablespoons avocado oil (or other neutral cooking oil)
  • 2 tablespoons unsalted butter

Vegetables and Aromatics

  • 3 large yellow onions, thinly sliced (about 6-7 cups sliced)
  • 4 cloves garlic, minced

Liquid Ingredients

  • 3 cups beef broth (low sodium or beef stock)
  • 2 tablespoons Worcestershire sauce

Herbs and Spices

  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano

Thickening Agents

  • 2 tablespoons cornstarch
  • 4 tablespoons water (for the cornstarch slurry)

Toppings and Garnishes

  • 2 cups provolone (or Gruyere, shredded)
  • fresh parsley (chopped)
  • thick slices of baguette or crusty French bread (toasted)

Instructions

  1. Season the Meat: Pat the chuck roast completely dry with paper towels. Season generously on all sides with fine sea salt and freshly ground black pepper.
  2. Sear the Roast: Heat the avocado oil in a Dutch oven over medium-high heat. Place the roast in the hot pot and sear for 4-5 minutes on each side, until evenly browned all over. Remove from the pot and set aside on a plate.
  3. Caramelize Onions: Reduce the heat to medium-low and add unsalted butter to the Dutch oven. Once melted, add the thinly sliced onions. Cook slowly, stirring occasionally, for 30-45 minutes until the onions are deeply caramelized and soft, demonstrating patience for rich flavor development.
  4. Add Garlic: Stir in minced garlic during the last 30 seconds of the onion caramelization, cooking just until fragrant to avoid burning.
  5. Create the Broth Mixture: Increase heat to medium-high and pour in beef broth along with Worcestershire sauce, bay leaves, dried thyme, and dried oregano. Bring to a gentle simmer. Taste and season with salt and pepper as needed.
  6. Simmer the Roast: Return the seared chuck roast and any juices collected on the plate back to the pot with the broth and onion mixture. Bring the liquid back to a gentle simmer on the stovetop.
  7. Slow Cook: Reduce heat to low, cover the Dutch oven with a tight-fitting lid, and simmer gently on the stovetop or alternatively place in a 300°F oven. Cook for 3½ to 4 hours or until the beef is fork-tender, checking occasionally to ensure the liquid maintains a gentle simmer and adding water or broth if needed to keep adequate liquid.
  8. Remove Roast and Bay Leaves: When tender, carefully remove the roast from the pot and place on a large plate or bowl. Discard bay leaves from the cooking liquid.
  9. Thicken the Sauce: Whisk together cornstarch and water in a small bowl to form a slurry. Slowly whisk this slurry into the simmering liquid in the pot. Cook and whisk for 1-2 minutes until the sauce thickens to a velvety consistency.
  10. Shred the Beef: Return the roast to the pot with the thickened sauce. Using two forks, shred the beef directly in the pot, gently mixing to evenly distribute the meat throughout the sauce.
  11. Optional Cheese Topping: Generously sprinkle shredded provolone or Gruyere cheese over the shredded roast mixture.
  12. Broil Cheese: Place the pot under a preheated broiler on high for 2-5 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
  13. Garnish and Serve: Garnish the dish with fresh chopped parsley and serve alongside toasted thick slices of baguette or crusty French bread for a complete meal.

Notes

  • Slow caramelization of the onions is essential for developing deep flavor, so allocate enough time and avoid rushing this step.
  • Maintaining a gentle simmer when cooking the roast prevents toughening the meat and helps keep it tender.
  • Cheese topping is optional but highly recommended for added richness and a classic French onion twist.
  • Use low sodium beef broth to better control salt levels in the recipe.
  • Thick slices of toasted baguette are perfect for soaking up the flavorful sauce and cheese.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-American

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