French Onion Pot Roast (Printable)
Slow-braised beef with caramelized onions, tender vegetables, and rich gravy for a comforting French-American inspired meal.
# What You Need:
→ Beef
01 - 3 lbs chuck roast, boneless
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables
04 - 3 large yellow onions, thinly sliced
05 - 4 cloves garlic, minced
06 - 3 large carrots, cut into 2-inch pieces
07 - 1 lb baby potatoes, halved
→ Liquids
08 - 1/2 cup dry white wine
09 - 2 cups beef broth
10 - 2 tbsp Worcestershire sauce
→ Dairy & Fats
11 - 3 tbsp olive oil
12 - 2 tbsp unsalted butter
→ Seasonings & Thickeners
13 - 2 tbsp all-purpose flour
14 - 2 sprigs fresh thyme
15 - 1 bay leaf
→ For Serving
16 - 1 cup Gruyère cheese, grated
17 - Chopped fresh parsley
# Directions:
01 - Preheat oven to 325°F.
02 - Pat the beef dry with paper towels and season evenly with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, approximately 4–5 minutes per side. Remove beef and set aside.
04 - Reduce heat to medium. Add butter and sliced onions to the pot. Cook, stirring frequently, until onions are deeply caramelized and golden brown, about 20–25 minutes.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and cook, stirring constantly, for 2 minutes to form a roux.
06 - Pour in white wine, scraping up any browned bits from the bottom of the pot. Simmer until wine is reduced by half, approximately 2 minutes.
07 - Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Arrange carrots and potatoes around the beef.
08 - Bring liquid to a simmer, cover tightly with lid, and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is fork-tender.
09 - Remove roast and vegetables from the pot. Discard thyme stems and bay leaf. Skim excess fat from the surface of the sauce. Simmer on stovetop over medium heat if additional thickening is desired.
10 - For a classic French onion presentation, sprinkle grated Gruyère cheese over the roast and broil until melted and bubbly.
11 - Slice or shred the beef against the grain. Serve with vegetables and gravy, garnished with chopped fresh parsley.
# Expert Tips:
01 -
- The beef becomes impossibly tender while absorbing all those deep caramelized onion flavors
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Do not rush the onion caramelization step, that deep brown color and sweet flavor is what makes this recipe special
- Let the roast rest for about 10 minutes before slicing so the juices redistribute throughout the meat
03 -
- Pat the beef completely dry before searing or it will steam instead of developing that beautiful crust
- Use a Dutch oven that is just big enough to hold everything comfortably, too much space and the liquid may reduce too quickly