Description
This French Onion Pot Roast is a comforting and flavorful dish featuring a tender 3-pound chuck roast slow-baked in a savory gravy made with caramelized onions, garlic, herbs, beef broth, red wine, and Worcestershire sauce. The roast becomes melt-in-your-mouth tender and perfect for a hearty meal.
Ingredients
Scale
Main Ingredients
- 3 pounds chuck roast
- Salt and pepper
- 4 tablespoons olive oil (divided)
- 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
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 3 tablespoons Worcestershire sauce
Instructions
- Prepare the 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. Cook the roast for 3 minutes on each side until a browned crust forms. Remove the roast and set aside.
- Cook the onions: Reduce heat to medium. Add the remaining 2 tablespoons olive oil and the sliced onions to the Dutch oven. Cover and cook, stirring occasionally, until onions are tender and cooked down, about 10-15 minutes.
- Caramelize the onions: Remove the lid and continue to cook the onions for another 10-15 minutes, stirring occasionally, until they are well browned and caramelized. Meanwhile, preheat the oven to 325 degrees Fahrenheit.
- Add seasonings: Stir in the minced garlic, dried oregano, dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 2 minutes to release their flavors.
- Make the gravy: Whisk the all-purpose flour into the onion mixture, then slowly whisk in the beef broth, red wine, and Worcestershire sauce until well combined and slightly thickened.
- Combine and bake: Return the browned roast to the Dutch oven and spoon the gravy over the top. Cover with the lid and place the Dutch oven in the preheated oven.
- Bake the roast: Cook the roast for 4 hours or until the meat is very tender and falls apart easily.
- Serve: Remove the roast and shred the meat. Serve immediately with the rich onion gravy.
Notes
- For best results, use a good-quality chuck roast with some marbling for flavor and tenderness.
- If you prefer a non-alcoholic option, substitute the red wine with additional beef broth or grape juice.
- Make sure to caramelize the onions properly as it enhances the depth of flavor in the gravy.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- This dish pairs beautifully with mashed potatoes or crusty bread to soak up the delicious gravy.
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
