Print

Ultimate French Onion Pot Roast Recipe for Comfort Food Lovers

Ultimate French Onion Pot Roast Recipe for Comfort Food Lovers - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Ultimate French Onion Pot Roast. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 to 4 pounds chuck roast, trimmed of excess fat
  • 4 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup dry red wine (or beef broth as a substitute)
  • 2 cups beef broth, preferably homemade or low sodium
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 325°F. While that’s warming, pat the chuck roast dry with paper towels — this helps develop a good sear.
  2. In a heavy Dutch oven or large oven-safe skillet, heat the olive oil and butter over medium heat. When the butter is melted and foamy, add the onions. Cook slowly, stirring often, until they’re deeply golden and caramelized — this can take around 30 to 40 minutes. This step is where the magic happens, so don’t rush it! Mama Lu would say, “Let the onions tell you when they’re ready.”
  3. Remove half the onions and set them aside for topping later. Add the garlic to the remaining onions in the pot and cook just until fragrant, about 1 minute.
  4. Push the onions to the side and increase the heat to medium-high. Season the roast generously with salt and pepper, then sear it in the pot until browned on all sides, about 4 to 5 minutes per side. This caramelization adds depth and locks in juices.
  5. Sprinkle the flour over the onions and roast, stirring to coat everything evenly. This helps thicken the sauce later on.
  6. Pour in the red wine (or beef broth if you’re skipping wine), scraping the bottom of the pot with a wooden spoon to release those lovely browned bits. Let the liquid reduce for about 5 minutes.
  7. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a gentle simmer.
  8. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it cook low and slow for about 3 to 3 1/2 hours, or until the roast is fork-tender and falling apart.
  9. Once done, carefully remove the roast and tent it with foil to rest for 10 minutes. Remove the bay leaves from the sauce.
  10. Serve the pot roast topped with the reserved caramelized onions and sprinkle with fresh parsley. Pour some of the pan sauce over the top for that extra richness Mama Lu would insist on.

Find it online: https://claracooking.com/ultimate-french-onion-pot-roast/