Description
This French Onion Pot Roast is a comforting and flavorful dish featuring a tender chuck roast slow-baked in a rich gravy filled with sweet, caramelized onions, red wine, and herbs. Perfect for a hearty dinner, the meat becomes melt-in-your-mouth tender after hours in the oven, infused with the savory essence of classic French onion soup flavors.
Ingredients
Scale
Meat
- 3 pounds chuck roast
- salt and pepper to taste
Onion and Seasonings
- 4 tablespoons olive oil, divided
- 3 large onions, halved and sliced 1/2 inch thick
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
Gravy
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 3 tablespoons Worcestershire sauce
Instructions
- Prepare roast: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper on all sides.
- Sear roast: Cook the roast for 3 minutes on each side until a browned crust forms. Remove the roast and set aside on a plate.
- Cook onions: Reduce heat to medium, add remaining 2 tablespoons olive oil and the sliced onions to the Dutch oven. Cover and cook, stirring occasionally after removing the lid, until onions are tender, about 10-15 minutes.
- Caramelize onions: Remove the lid and continue cooking the onions, stirring occasionally, until deeply browned, about 10-15 more minutes. Meanwhile, preheat the oven to 325 degrees Fahrenheit.
- Add aromatics: Stir in minced garlic, dried oregano, dried thyme, salt, and pepper. Cook for 2 minutes until fragrant.
- Create gravy: Whisk the flour into the onion mixture, then slowly whisk in beef broth, red wine, and Worcestershire sauce until smooth.
- Combine and bake: Return the roast to the Dutch oven and spoon the gravy over it. Cover with the lid and place in the preheated oven.
- Bake until tender: Bake the roast for 4 hours or until the meat falls apart easily.
- Serve: Shred the roast and serve it hot with the rich onion gravy.
Notes
- The roast becomes extremely tender after slow baking, so do not rush the cooking time.
- You can substitute red wine with additional beef broth if preferred.
- Use a heavy Dutch oven or an oven-safe pot with a tight-fitting lid for best results.
- Caramelizing the onions slowly is key for deep flavor and sweetness in the gravy.
- Leftovers can be refrigerated and reheated gently in the oven or stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 572 kcal
- Sugar: 3 g
- Sodium: 938 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 156 mg
