Description
A deeply comforting, slow-braised French onion pot roast made with caramelized onions, tender fall-apart beef, and a rich savory gravy. Perfect for cozy dinners, meal prep, or holiday gatherings.
Ingredients
- 3–4 lb beef chuck roast
- Salt and freshly ground black pepper
- Olive oil
- 6–8 yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 4–5 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- Shredded Gruyère or Swiss cheese (optional)
Instructions
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven and sear the roast on all sides until deeply browned.
- Remove the roast and reduce heat to medium.
- Add butter and sliced onions to the pot, cooking 25–30 minutes until caramelized.
- Stir in the garlic and cook briefly.
- Sprinkle flour over the onions and mix well.
- Slowly pour in beef broth while scraping up browned bits.
- Add Worcestershire sauce, thyme, rosemary, and bay leaves.
- Return the beef to the pot, nestling it into the onions.
- Cover and cook at 300°F for 3½–4 hours until tender.
- Remove herbs and bay leaves, adjust seasoning, and serve with onion gravy.
- Optional: top with Gruyère and broil briefly until melted.
Notes
For best flavor, take your time caramelizing the onions. The roast tastes even better the next day. Use low-sodium beef broth if preferred.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooked
- Cuisine: French