Go Back
- 3 to 4 pounds beef chuck roast - 4 large yellow onions, thinly sliced - 4 cloves garlic, minced

- Savory French Onion Pot Roast

Gather your family for a cozy meal with my Savory French Onion Pot Roast! This delightful dish features tender beef chuck roast, sweet caramelized onions, and rich beef broth simmered to perfection. It's the ultimate comfort food that's easy to prepare and perfect for any occasion. Follow my step-by-step guide for a mouthwatering experience that will have everyone asking for seconds. Click through to explore the full recipe and create a hearty family dinner!
Print Recipe Pin Recipe

Ingredients
  

3 to 4 pounds beef chuck roast

4 large yellow onions, thinly sliced

4 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1 loaf of crusty French bread (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Sear the Roast: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper. Add the roast to the pot and sear on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

      Sauté the Onions: In the same pot, add the sliced yellow onions. Cook over medium heat, stirring frequently, until they are caramelized and golden brown, about 15-20 minutes. Add the minced garlic and sauté for another 2-3 minutes until fragrant.

        Deglaze the Pot: Add Worcestershire sauce and balsamic vinegar to the pot, scraping the bottom to remove any browned bits.

          Build the Braise: Return the seared roast to the pot with the caramelized onions. Pour in the beef broth and add dried thyme and rosemary. The liquid should come about halfway up the sides of the roast.

            Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Bake for about 3 to 4 hours, or until the roast is tender and easily shreds with a fork.

              Rest and Serve: Once cooked, remove the pot from the oven and let the roast rest for 15 minutes before slicing.

                Prepare the Bread: While the roast rests, slice the crusty French bread and toast it in the oven until golden.

                  Plate the Dish: Serve slices of the pot roast topped with caramelized onions and a hearty ladle of the savory broth. Garnish with fresh parsley and serve with toasted French bread on the side for dipping.

                    Prep Time, Total Time, Servings: 20 minutes | 4 hours | 6 servings

                      - Presentation Tips: Arrange the sliced pot roast on a large platter, surrounded by caramelized onions. Serve bowls of the rich broth alongside and place the toasted French bread in a basket for a rustic touch.