Description
French Onion Pot Roast features tender, slow-cooked beef simmered with sweet caramelized onions, garlic, red wine, and herbs, creating a comforting dish inspired by classic French onion soup.
Ingredients
Scale
- 1 (3-pound) boneless beef chuck roast, trimmed
- 3 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 tablespoons olive oil, divided
- 6 large yellow onions, thinly sliced (about 12 cups)
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup dry red wine
- 2 1/2 cups low-sodium beef broth
- 5 sprigs fresh thyme, plus more for serving
- 2 dried bay leaves
Instructions
- Pat the beef chuck roast dry with paper towels. Season all over with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast until dark golden-brown on two sides, about 4-5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add remaining 2 tablespoons olive oil, sliced onions, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Stir to combine. Cover and cook for 5 minutes. Uncover, stir, cover again, and cook another 5 minutes.
- Uncover and cook, stirring occasionally at first and then more often as onions start to brown, until richly caramelized, 30-40 minutes. Scrape the pot frequently to prevent burning. Adjust heat as needed.
- Stir in minced garlic and cook 1 minute. Sprinkle flour over onions, stir, and cook for 1 minute more.
- Pour in red wine, scraping up any browned bits. Add beef broth, thyme, and bay leaves. Stir well.
- Return the roast and juices to the pot. Bring to a simmer. Cover and transfer to a 325°F (160°C) oven. Cook until the roast is very tender and falling apart, 3 to 3.5 hours.
- Skim excess fat from the surface if desired. Discard thyme stems and bay leaves. Shred roast into bite-size pieces in the pot using tongs. Garnish with extra fresh thyme before serving.
Notes
- Caramelizing onions slowly builds flavor; don’t rush this step.
- Substitute beef broth for wine if you prefer a non-alcoholic version.
- Leftovers make excellent sandwiches or can be served over mashed potatoes.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 9g
- Sodium: 1020mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 130mg