Description
This French Onion Pot Roast is a comforting main course featuring a tender chuck roast slowly baked with caramelized onions, garlic, herbs, and a rich savory gravy made from beef broth, red wine, and Worcestershire sauce. The result is melt-in-your-mouth meat infused with deep onion flavor, perfect for a hearty dinner.
Ingredients
Scale
Main Ingredients
- 3 pounds chuck roast
- salt and pepper, to taste
- 4 tablespoons olive oil, divided
Onion and Seasoning
- 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 and Brown Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the chuck roast all over with salt and pepper. Sear the roast for 3 minutes on each side to develop a browned crust. Remove and set aside.
- Cook Onions: Lower the heat to medium and add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven. Cover and cook, removing the lid occasionally to stir, until onions are tender and cooked down, about 10-15 minutes. Then remove the lid and continue cooking for an additional 10-15 minutes, stirring occasionally, until the onions are deeply browned and caramelized.
- Add Garlic and Herbs: Stir in the minced garlic, dried oregano, dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 2 minutes to blend flavors.
- Create Gravy Base: Whisk the flour into the onion mixture to coat and cook for 1-2 minutes. Slowly whisk in the beef broth, red wine, and Worcestershire sauce until smooth.
- Combine and Bake: Return the roast to the Dutch oven, spooning the onion gravy over the top. Cover with the lid and place the Dutch oven in a preheated oven at 325 degrees Fahrenheit.
- Cook Until Tender: Bake for 4 hours or until the roast is tender enough to shred easily.
- Serve: Remove the roast from the oven, shred the meat with forks, and serve immediately with the rich onion gravy.
Notes
- Use a heavy Dutch oven or oven-safe pot for even cooking and good heat retention.
- Caramelizing the onions slowly is key for deep flavor infusion; don't rush this step.
- If you prefer, substitute red wine with additional beef broth for a milder taste.
- Use a chuck roast for its marbling and tenderness from slow cooking.
- Serve the shredded roast with mashed potatoes or crusty bread to enjoy the rich gravy fully.
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
