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French Onion Pot Roast Everyone Will Love – How To Make Juicy & Comforting Recipe

French Onion Pot Roast with caramelized onions and Gruyère cheese in a Dutch oven
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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

  1. Pat the beef chuck roast dry with paper towels. Season all over with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in minced garlic and cook 1 minute. Sprinkle flour over onions, stir, and cook for 1 minute more.
  6. Pour in red wine, scraping up any browned bits. Add beef broth, thyme, and bay leaves. Stir well.
  7. 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.
  8. 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

Find it online: https://deliceflash.com/french-onion-pot-roast-recipe/