Description
This savory French onion pot roast is slow-braised to perfection in a rich onion gravy with wine, herbs, and garlic. A melt-in-your-mouth beef dinner ideal for cozy nights or special occasions.
Ingredients
3–4 lb chuck roast
Salt and black pepper, to taste
2 tablespoons olive oil
2 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cups beef broth
1 cup dry white wine (or additional broth)
2 tablespoons all-purpose flour
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 325°F (160°C). Season roast generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear roast 4–5 minutes per side until well browned. Remove and set aside.
Reduce heat to medium, add onions, and cook 15–20 minutes, stirring often, until deeply golden and caramelized.
Stir in garlic, tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute.
Sprinkle in flour, stirring well to coat the onions.
Add wine and broth, scraping up any browned bits. Bring to a gentle simmer.
Return roast to the pot, cover, and transfer to oven. Braise for 3 to 3½ hours, or until meat is fall-apart tender.
Remove roast, rest 10 minutes, then slice or shred. Spoon onion gravy over top and garnish with parsley.
Notes
Slow cooker method: Transfer everything to slow cooker after caramelizing and deglazing. Cook on low for 8–9 hours.
No wine: Substitute with extra broth or a splash of balsamic vinegar.
Veggie add-ins: Add carrots or baby potatoes in the last hour.
Thicker gravy: Simmer uncovered on stovetop after removing roast.
Gluten-free: Use cornstarch or GF flour and check broth/Worcestershire for gluten content.
- Prep Time: 20 minutes
- Cook Time: 3½ hours
- Category: Dinner, Main Course
- Method: Braising, Oven
- Cuisine: American, French-Inspired
