Why Make This Recipe
French Onion Pot Roast is a hearty dish that combines the rich flavors of slow-cooked beef and sweet, caramelized onions. It’s perfect for cozy family dinners or special occasions. The tender roast paired with the savory broth creates a comforting meal that warms both body and soul. Plus, it’s easy to make and rewards you with amazing flavors!
How to Make French Onion Pot Roast
Ingredients:
- 3-4 lbs chuck roast
- 3-4 medium yellow onions, sliced
- 2 cups low-sodium beef broth
- 4-5 garlic cloves, minced
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Directions:
- Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
- In the same pot, add sliced onions and minced garlic, cooking until onions are translucent (about 8-10 minutes).
- Pour in beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Add thyme sprigs and bay leaves.
- Return the seared roast to the pot, ensuring it’s submerged in liquid. Bring to a gentle simmer and cover tightly.
- Transfer to a preheated oven at 325°F (160°C) and cook for about 3-4 hours until tender enough to shred.
- Let rest for 15 minutes before slicing or shredding. Serve with mashed potatoes or crusty bread.
How to Serve French Onion Pot Roast
You can serve French Onion Pot Roast with a side of creamy mashed potatoes, which soak up the delicious juices. Crusty bread is also a great choice to mop up every bit of flavor from your plate. Feel free to add roasted vegetables for a complete meal!
How to Store French Onion Pot Roast
To store leftovers, let the pot roast cool completely. Then place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make French Onion Pot Roast
- For extra flavor, consider adding a splash of red wine to the broth.
- Make sure to sear the roast well to build a rich flavor base.
- If you prefer sweeter onions, cook them for a little longer to caramelize them before adding the broth.
Variation
You can customize the recipe by adding your favorite root vegetables, such as carrots or potatoes. Just place them in the pot with the roast and let them cook alongside.
FAQs
Q: Can I use a different cut of beef?
A: Yes, you can use other cuts like brisket or round roast, but cooking times may vary.
Q: How do I know when the roast is done?
A: The roast is done when it’s tender enough to shred easily with a fork.
Q: Can I make this recipe in a slow cooker?
A: Yes! Sear the roast first, then transfer everything to a slow cooker and cook on low for 6-8 hours or until tender.
French Onion Pot Roast
Ingredients
Main ingredients
- 3-4 lbs chuck roast
- 3-4 medium yellow onions, sliced
- 2 cups low-sodium beef broth
- 4-5 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
Preparation
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
- In the same pot, add sliced onions and minced garlic, cooking until onions are translucent (about 8-10 minutes).
- Pour in beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot.
- Add thyme sprigs and bay leaves.
- Return the seared roast to the pot, ensuring it’s submerged in liquid.
- Bring to a gentle simmer and cover tightly.
Cooking
- Transfer to a preheated oven at 325°F (160°C) and cook for about 3-4 hours until tender enough to shred.
- Let rest for 15 minutes before slicing or shredding.