Description
This French Onion Pot Roast combines the deep, savory flavor of French onion soup with the heartiness of a classic pot roast. Tender beef is braised with caramelized onions and rich broth, then topped with melted cheese and served with toasted bread for a comforting and irresistible meal.
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)
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat the avocado oil in a Dutch oven over medium-high heat.
- Sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
- Reduce heat to medium-low and add butter to the Dutch oven. Once melted, add sliced onions.
- Cook onions slowly, stirring occasionally, until caramelized and soft (30-45 minutes).
- Add minced garlic during the last 30 seconds of onion cooking and stir until fragrant.
- Increase heat to medium-high. Add beef broth, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a simmer. Adjust seasoning as needed.
- Return the seared roast and any juices to the pot. Simmer gently on the stovetop or in a 300°F oven for 3½ to 4 hours, until beef is fork-tender. Add water or broth as needed to maintain liquid level.
- Remove the roast and discard bay leaves. In a small bowl, whisk together cornstarch and water to make a slurry.
- Slowly whisk the slurry into the pot liquid and cook for 1-2 minutes until thickened.
- Return the roast to the pot and shred with two forks. Stir to combine meat with the sauce.
- Optional: Top with shredded provolone or Gruyere cheese and allow to melt before serving. Serve with toasted bread and garnish with chopped parsley.
Notes
- Use Gruyere for a more traditional French onion soup flavor.
- For extra richness, deglaze the pot with a splash of red wine before adding broth.
- This dish can be made a day ahead—flavors improve with time.
- Can be made in a slow cooker after searing meat and caramelizing onions.
Nutrition
- Serving Size: 1 serving
- Calories: 521
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg
