Description
This Savory French Onion Pot Roast is a comforting and hearty dish featuring a tender chuck roast braised with caramelized onions, garlic, and a rich blend of herbs. Slow-cooked in a flavorful beef broth and enhanced with Worcestershire sauce, it delivers deep, savory flavors perfect for a family dinner or special occasion.
Ingredients
Scale
Main Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth (substitute for red wine)
- 2 cups beef broth
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) to prepare for slow braising the pot roast.
- Season the roast: Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides to enhance flavor.
- Sear the meat: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for about 3-4 minutes per side until it develops a rich brown crust. Remove and set aside.
- Caramelize the onions: Reduce heat to medium, add the thinly sliced onions to the same pot, and sauté for 15-20 minutes, stirring frequently, until they turn golden brown and caramelized.
- Add aromatics: Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1-2 minutes until fragrant.
- Deglaze the pot: Pour in 1 cup of beef broth while scraping up any browned bits stuck to the bottom of the pot. Simmer for 3-4 minutes to reduce slightly and concentrate flavor.
- Add liquids and roast: Return the seared roast to the pot. Add Worcestershire sauce and the remaining 2 cups of beef broth, ensuring the liquid covers at least half of the meat.
- Braise: Cover the Dutch oven with its lid and transfer to the preheated oven. Braise the roast for 3 to 3.5 hours until the meat becomes fork-tender.
- Thicken the sauce (optional): Remove the roast carefully. Whisk in 2 tablespoons of flour over medium heat in the pot to thicken the braising liquid. Return the roast and spoon the thickened sauce over it.
- Garnish and serve: Sprinkle chopped fresh parsley over the roast before serving. Pair with mashed potatoes, crusty bread, or buttered noodles for a complete meal.
Notes
- The optional flour step helps thicken the sauce; skip if you prefer a thinner broth.
- For a richer flavor, you can substitute the beef broth with dry red wine or a combination of both.
- Use a heavy-bottomed Dutch oven for even heat distribution and moisture retention during braising.
- Allow the roast to rest for 10-15 minutes after cooking to retain juices before slicing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
