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A close-up shot showcasing a flavorful French Onion Pot Roast, perfect for a comforting meal.

Best French Onion Pot Roast

This French Onion Pot Roast elevates the classic comfort food with rich, savory flavors reminiscent of French onion soup. Slow-cooked beef chuck roast simmers in a flavorful broth with deeply caramelized onions, red wine, and aromatic herbs, resulting in a tender and flavorful dish perfect for a hearty meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb Beef Chuck Roast
  • 2 large Yellow Onions, thinly sliced
  • 4 cloves Garlic, minced
  • 4 cups Beef Broth
  • 1 cup Dry Red Wine or Dry Sherry
  • 2 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 Bay Leaf
  • Salt to taste
  • Black Pepper to taste
  • 1 tbsp Butter optional
  • Fresh Parsley, chopped, for garnish optional

Equipment

  • Dutch oven or heavy-bottomed pot
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • paper towels
  • Two forks

Method
 

  1. Sear the Beef: Pat the chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-5 minutes per side. Remove the roast from the pot and set aside.
  2. Caramelize the Onions: Add the sliced onions to the pot and cook over medium heat, stirring occasionally, until they are deeply caramelized and golden brown, about 25-35 minutes. This step is crucial for developing the rich flavor of the dish. Add butter for extra richness and browning (optional).
  3. Deglaze and Sauté: Add the minced garlic to the onions and cook for another minute until fragrant. Pour in the red wine or sherry and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes. Stir in the balsamic vinegar and Worcestershire sauce.
  4. Combine and Simmer: Return the beef roast to the pot. Pour in the beef broth, ensuring the roast is mostly submerged. Add the dried thyme, rosemary, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the beef is fork-tender.
  5. Shred and Serve: Remove the pot roast from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce. Season with salt and pepper to taste.
  6. Serve: Serve the French Onion Pot Roast over mashed potatoes, rice, or crusty bread. Garnish with fresh parsley, if desired. This also goes well with a side of roasted vegetables.

Notes

For a richer flavor, use a high-quality beef broth. You can also add other vegetables like carrots and celery during the last hour of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.