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French Onion Pot Roast Recipe

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★★★★★

5 from 102 reviews

This French Onion Pot Roast recipe combines the rich flavors of caramelized onions and tender beef chuck roast slow-cooked to perfection. The dish is enhanced with red wine, beef broth, and aromatic herbs, creating a deeply savory meal ideal for cozy dinners.

Ingredients

Scale

Beef and Seasoning

  • 1 (3-pound) boneless beef chuck roast, trimmed
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided

Vegetables and Aromatics

  • 6 large yellow onions, thinly sliced (about 12 cups)
  • 4 cloves garlic, minced

Liquids and Herbs

  • 3 tablespoons olive oil, divided
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 2 1/2 cups low-sodium beef broth
  • 5 sprigs fresh thyme, plus more for serving
  • 2 dried bay leaves

Instructions

  1. Season the Roast: Pat the beef chuck roast dry and season it evenly with 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. This will help to build a flavorful crust during searing.
  2. Sear the Roast: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove the roast from the pot and set aside.
  3. Caramelize the Onions: Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply caramelized and golden brown, around 30-40 minutes. This step is critical to develop the signature sweet and savory flavor.
  4. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Then sprinkle the flour over the onions, stirring constantly for 2-3 minutes to cook off the raw flour taste, which also helps to thicken the sauce later.
  5. Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to loosen any browned bits (fond). Let the wine simmer for 3-4 minutes to reduce slightly and concentrate the flavor.
  6. Add Broth and Herbs: Stir in the beef broth, the remaining 1 teaspoon kosher salt, remaining 1/2 teaspoon freshly ground black pepper, fresh thyme sprigs, and bay leaves. Mix well to incorporate all ingredients.
  7. Return Roast and Simmer: Nestle the seared roast back into the pot among the onions and liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a tight-fitting lid, and cook slowly for about 3 to 3.5 hours. The roast should become fork-tender and infused with the rich onion flavors.
  8. Serve: Remove the roast and let it rest for 10 minutes before slicing. Discard thyme sprigs and bay leaves from the sauce. Serve slices of the tender pot roast topped with the luscious French onion sauce and garnish with fresh thyme if desired.

Notes

  • Use a heavy pot or Dutch oven for even heat distribution during slow cooking.
  • Caramelizing the onions slowly is key to developing the sweet, rich flavor characteristic of French onion dishes.
  • Dry red wine adds depth, but a substitute like grape juice with a splash of vinegar can be used if preferred.
  • Make sure the roast is completely submerged in the cooking liquid for maximum tenderness.
  • Leftovers keep well in the fridge for up to 3 days and taste great reheated.

Keywords: French Onion Pot Roast, beef chuck roast, caramelized onions, slow cooked beef, French cuisine, comfort food

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