Name: French Onion Pot Roast
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Cuisine: American
Ingredients: 3 pounds chuck roast; Fine sea salt, to taste; Fresh ground black pepper, to taste; 2 tablespoons avocado oil or other neutral cooking oil; 2 tablespoons unsalted butter; 3 large yellow onions, thinly sliced (about 6-7 cups); 4 cloves garlic, minced; 3 cups beef broth (low sodium) or beef stock; 2 tablespoons Worcestershire sauce; 2 bay leaves; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 2 tablespoons cornstarch; 4 tablespoons water (for cornstarch slurry); Optional: 2 cups provolone or Gruyere cheese, shredded; Fresh parsley, chopped (for garnish); Thick slices of baguette or crusty French bread, toasted (for serving)

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This French Onion Pot Roast is the ultimate comfort food—a mouthwatering fusion of rich French onion soup and tender, slow-cooked beef roast. With caramelized onions, savory broth, melty cheese, and crusty bread, it’s a cozy and satisfying dish that’s perfect for family gatherings, Sunday dinners, or holiday feasts.

Why You’ll Love This Recipe

This dish is everything you want in a comforting dinner. It delivers deep, savory flavors from slow-cooked onions and a hearty beef roast that falls apart with a fork. The cheesy topping and toasted bread give it a French onion soup twist, making it incredibly rich and satisfying. Whether you’re cooking for a crowd or planning a cozy night in, this pot roast is sure to become a go-to favorite.

French Onion Pot Roast

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roast
3 pounds chuck roast
fine sea salt to taste
fresh ground black pepper to taste
2 tablespoons avocado oil or other neutral cooking oil
2 tablespoons unsalted butter
3 large yellow onions, thinly sliced (about 6-7 cups)
4 cloves garlic, minced
3 cups beef broth, low sodium or beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
2 tablespoons cornstarch
4 tablespoons water (for the cornstarch slurry)

Optional Cheese Topping
2 cups provolone or Gruyere, shredded

Serve With
fresh parsley, chopped
thick slices of baguette or crusty French bread, toasted

Directions

Pat the chuck roast dry using paper towels. Season all sides generously with salt and pepper.
Heat avocado oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until browned. Remove and set aside.
Reduce heat to medium-low. Melt butter in the pot, then add the sliced onions. Cook slowly for 30–45 minutes, stirring occasionally, until caramelized.
Stir in minced garlic during the last 30 seconds of cooking the onions until fragrant.
Increase heat to medium-high. Add beef broth, Worcestershire sauce, bay leaves, thyme, and oregano. Stir and bring to a simmer. Adjust seasoning with salt and pepper if needed.
Return the roast and any juices to the pot. Bring to a gentle simmer.
Cover with a lid and cook on low heat or in a 300°F oven for 3½ to 4 hours, until the beef is fork-tender. Check occasionally to maintain proper liquid level.
Once cooked, remove the roast and discard the bay leaves.
Whisk cornstarch and water together in a bowl. Stir the slurry into the pot and cook for 1–2 minutes until the sauce thickens.
Return the roast to the pot. Shred the meat using two forks and stir to combine with the sauce.
If using cheese, sprinkle shredded provolone or Gruyere on top and broil for a few minutes until melted and bubbly.
Serve with toasted bread and a sprinkle of chopped parsley.

Servings and timing

Servings: 8
Prep time: 30 minutes
Cook time: 4 hours 30 minutes
Total time: 5 hours

Variations

Cheese Options: Substitute mozzarella or Swiss for a different flavor profile.
Slow Cooker: Sear the meat and caramelize onions on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 hours.
Vegetables: Add carrots or mushrooms during the last hour of cooking for extra texture and flavor.
Spicy Twist: Add red pepper flakes or a splash of hot sauce for a kick.
No-Cheese Version: Omit the cheese topping for a lighter dish.
Gluten-Free: Use gluten-free Worcestershire sauce and serve with gluten-free bread.
Herb Variation: Swap thyme and oregano for rosemary and sage.
Creamy Sauce: Stir in a splash of heavy cream at the end for a creamier sauce.
Sandwich Style: Pile the shredded beef and onions onto hoagie rolls for French onion pot roast sandwiches.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals until warmed through. If the sauce has thickened too much, add a splash of broth or water.

Freezing:
Freeze the cooled pot roast (without bread or cheese) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for pot roast?

Chuck roast is ideal due to its marbling and tenderness after long, slow cooking.

Can I make this in a slow cooker?

Yes, after searing the beef and caramelizing onions, transfer everything to a slow cooker and cook on low for 8 hours.

Do I have to caramelize the onions?

Yes, caramelized onions are key to the flavor. It takes time but is worth it.

Can I use a different type of onion?

Yellow onions are best, but white or sweet onions can also be used.

What cheese works best for the topping?

Gruyere or provolone is recommended, but Swiss, mozzarella, or even fontina can work.

Can I make this ahead of time?

Absolutely. This dish reheats very well and often tastes even better the next day.

Can I skip the cornstarch slurry?

You can, but the slurry helps thicken the sauce for a richer consistency.

Is it necessary to use a Dutch oven?

A Dutch oven is ideal, but any heavy-bottomed oven-safe pot with a tight lid will work.

Can I add vegetables to the pot roast?

Yes, carrots or mushrooms are great additions. Add them during the last hour of cooking.

What can I serve this with besides bread?

Mashed potatoes, egg noodles, or rice pair beautifully with the savory beef and sauce.

Conclusion

French Onion Pot Roast combines all the comforting, savory elements of a traditional pot roast with the rich, onion-forward flavor of French onion soup. It’s hearty, flavorful, and guaranteed to impress whether you’re serving it for a special occasion or a cozy night in. Make it once, and it’ll quickly become a family favorite.