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–+ servings

Comforting French Onion Pot Roast

A hearty pot roast infused with the rich flavors of caramelized onions and savory broth, perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Beef and Vegetables
  • 3 pounds chuck roast trimmed and tied
  • 2 tablespoons olive oil for searing
  • 4 large yellow onions sliced
  • 4 cloves garlic minced
  • 2 cups beef broth low sodium
  • 1 cup dry white wine optional
  • 2 teaspoons fresh thyme chopped
  • 2 teaspoons fresh rosemary chopped
  • 2 teaspoons salt to taste
  • 1 teaspoon black pepper to taste
  • 2 tablespoons all-purpose flour for thickening

Method
 

Prepare the Roast
  1. Preheat the oven to 325°F (163°C).
  2. Season the chuck roast with salt and pepper on all sides.
  3. In a Dutch oven, heat olive oil over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
Caramelize the Onions
  1. In the same Dutch oven, add sliced onions and cook over medium heat, stirring frequently, for about 15-20 minutes until they are caramelized and golden brown.
  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Combine Ingredients
  1. Sprinkle flour over the caramelized onions and stir to combine.
  2. Slowly pour in the beef broth and wine (if using), scraping the bottom of the pot to deglaze.
  3. Add thyme and rosemary, then return the seared roast to the pot.
Cook the Roast
  1. Cover the Dutch oven and transfer it to the preheated oven.
  2. Cook for 2-3 hours, or until the roast is fork-tender.
Serve
  1. Remove the pot roast from the oven and let it rest for 10 minutes before slicing.
  2. Serve warm with the caramelized onion gravy over the top.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 12gProtein: 45gFat: 30gSaturated Fat: 10gFiber: 1gSugar: 2g

Notes

For added flavor, you can top the pot roast with Gruyère cheese during the last 10 minutes of cooking.

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