Description
This Savory French Onion Pot Roast is a comforting and flavorful dish featuring a tender chuck roast slowly braised with caramelized onions, garlic, herbs, and a rich beef broth. Perfectly browned and simmered to fork-tender perfection, it’s an ideal main course for family dinners accompanied by mashed potatoes or crusty bread.
Ingredients
Scale
Meat
- 3 to 4 pounds chuck roast
Seasonings and Oils
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour (optional, for thickening)
Vegetables and Flavorings
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
Liquids
- 1 cup beef broth (used to deglaze)
- 2 cups beef broth (added with roast)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for braising the pot roast evenly at low heat.
- Season Roast: Pat the chuck roast dry with paper towels, then season generously with salt and black pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side, then remove and set aside. This step locks in juices and adds depth to the dish.
- Caramelize Onions: Reduce heat to medium and add the thinly sliced onions to the pot. Sauté for 15 to 20 minutes, stirring often, until the onions are caramelized and golden brown, which builds a rich base flavor.
- Add Garlic and Herbs: Stir in minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for another 1-2 minutes until fragrant, allowing the tomato paste to deepen the flavor.
- Deglaze Pot: Pour in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 3-4 minutes to reduce the liquid slightly and concentrate flavors.
- Combine and Add Liquids: Return the seared roast to the pot. Add Worcestershire sauce and the remaining 2 cups beef broth, making sure the liquid covers at least half of the roast to ensure even braising.
- Braise in Oven: Cover the Dutch oven with its lid and transfer to the preheated oven. Braise the roast for 3 to 3.5 hours until the meat is fork-tender and flavorful.
- Thicken Sauce (Optional): Remove the roast from the pot. If a thicker sauce is desired, whisk in the flour over medium heat until the sauce thickens slightly. Return the roast to the pot and spoon sauce over the top.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pot roast. Serve hot with mashed potatoes, crusty bread, or buttered noodles for a hearty meal.
Notes
- For added depth, substituting red wine for the initial cup of beef broth when deglazing adds richness.
- Caramelizing onions thoroughly is key to achieving a deep, sweet flavor that complements the savory roast.
- Using a Dutch oven or any heavy oven-safe pot with a lid is essential for proper braising.
- Leftovers keep well refrigerated for up to 3 days and also freeze well.
- Adjust seasoning with salt and pepper after cooking if necessary.
