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French Onion Pot Roast

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This French Onion Pot Roast is a perfect blend of classic French onion soup and fall-apart tender beef. Slowly braised in a deep, rich broth with caramelized onions, garlic, and fresh thyme, this dish is cozy, hearty, and packed with flavor. Serve it over mashed potatoes or crusty bread for the ultimate comfort meal!

Ingredients

Scale
  • 3–4 lb chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon sugar (to help caramelize the onions)
  • 1 tablespoon balsamic vinegar (or Worcestershire sauce)
  • 1 tablespoon all-purpose flour (for thickening)
  • 1 cup beef broth
  • 1 cup French onion soup (or additional beef broth)
  • ½ cup dry white wine (or more broth)
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 2 bay leaves
  • 1 cup shredded Gruyère or Swiss cheese (for topping, optional)

For Serving:

  • Mashed potatoes, egg noodles, or crusty bread
  • Fresh parsley or thyme for garnish

Instructions

1. Prepare the Beef:

  • Pat the chuck roast dry with paper towels.
  • Season generously with salt and pepper.

2. Sear the Roast:

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear the beef for 4-5 minutes per side, until deeply browned. Remove and set aside.

3. Caramelize the Onions:

  • In the same pot, add sliced onions and sprinkle with sugar.
  • Cook over medium heat for 15-20 minutes, stirring occasionally, until golden brown.
  • Stir in garlic and cook for 1 more minute.
  • Deglaze the pot with balsamic vinegar and scrape up any browned bits.

4. Build the Broth:

  • Sprinkle flour over the onions and stir for 1 minute to thicken.
  • Pour in beef broth, French onion soup, and wine, stirring to combine.
  • Add thyme and bay leaves.

5. Slow Cook:

  • Return the seared roast to the pot, nestling it into the onion broth.
  • Cover and braise at 325°F (163°C) for 3-4 hours, until fork-tender.

(Slow Cooker Option: Cook on LOW for 8-10 hours or HIGH for 5-6 hours.)

6. Add Cheese (Optional):

  • For a classic French onion touch, sprinkle Gruyère or Swiss cheese over the roast in the last 10 minutes and let it melt.

7. Serve & Enjoy!

  • Remove bay leaves and discard.
  • Slice or shred the beef and serve with mashed potatoes, noodles, or crusty bread.
  • Garnish with fresh parsley or thyme and enjoy!

Notes

  • No Wine? Use extra beef broth for a non-alcoholic version.
  • Make It a Stew: Shred the beef and serve as a French onion-style beef stew.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.

Find it online: https://ukfinda.com/french-onion-pot-roast/