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Close-up of a delicious French Onion Pot Roast, showcasing the rich gravy and tender beef.

Perfect French Onion Pot Roast

This recipe delivers a deeply flavorful and meltingly tender French Onion Pot Roast every time. The key is to properly sear the beef, patiently caramelize the onions, and deglaze the pot with wine and balsamic vinegar for a rich and complex sauce.
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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 chuck roast, trimmed
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 4 cups beef broth
  • 2 tbsp balsamic vinegar
  • 1 bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tbsp Worcestershire sauce optional

Equipment

  • Dutch oven or heavy-bottomed pot
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • paper towels
  • spatula or wooden spoon
  • fork

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
  4. Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until they are deeply golden brown and caramelized, about 25-30 minutes. Be patient and don't rush this step.
  5. Add the minced garlic and thyme during the last minute of cooking.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a minute or two to reduce slightly.
  7. Return the roast to the pot. Add the beef broth, balsamic vinegar, bay leaf, and Worcestershire sauce (if using).
  8. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
  9. Braise the roast for 3-4 hours, or until it is fork-tender. The exact cooking time will depend on the size and thickness of the roast.
  10. Remove the roast from the pot and shred it with two forks.
  11. Skim off any excess fat from the surface of the sauce.
  12. Return the shredded beef to the pot and stir to combine with the sauce. Season with salt and pepper to taste.
  13. Serve hot with mashed potatoes, crusty bread, or your favorite sides.

Notes

For best results, use a good quality chuck roast with plenty of marbling. Be patient when caramelizing the onions – this is a crucial step for developing the rich flavor of the dish. The pot roast can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a richer flavor, consider adding a tablespoon of tomato paste to the onions during the last few minutes of cooking. You can also add other vegetables to the pot roast, such as carrots, potatoes, or celery.