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French Onion Pot Roast

Freshly prepared French Onion Pot Roast with rich inviting finish
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This French Onion Pot Roast combines tender, slow-cooked beef with the rich, caramelized flavors of classic French onion soup for a comforting and hearty meal.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 4 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 4 slices French bread, toasted
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat a large skillet or Dutch oven over medium-high heat and add olive oil.
  2. Season the beef chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
  3. In the same pot, add sliced onions and cook over medium heat, stirring occasionally, until caramelized and golden brown, about 25-30 minutes.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes.
  6. Add beef broth, red wine, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
  7. Return the seared roast to the pot. Cover and cook on low heat for 3 to 4 hours, or until the meat is tender and easily shredded. Alternatively, transfer to a 325°F (160°C) oven and roast covered for the same duration.
  8. Remove the roast and keep warm. Discard thyme sprigs and bay leaves from the sauce.
  9. Preheat your broiler. Place the toasted French bread slices on a baking sheet, top each with a generous amount of Gruyère cheese.
  10. Broil until the cheese melts and bubbles, about 2-3 minutes.
  11. Serve slices of pot roast topped with the rich onion sauce and melted cheese toasts on the side.

Notes

For an extra touch, serve with creamy mashed potatoes or buttered egg noodles to soak up the delicious onion gravy.

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