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Savory French Onion Pot Roast

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  • Author: slsrecipes
  • Prep Time: 20 mins
  • Cook Time: 3–4 hours
  • Total Time: 3 hrs 20 mins to 4 hrs 20 mins
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: Braising
  • Cuisine: American / French
  • Diet: Low Fat

Description

This savory French Onion Pot Roast is a comforting, slow-braised chuck roast cooked with caramelized onions, aromatic herbs, wine or Worcestershire, and beef broth—finished with a rich gravy, and optionally topped with melty Gruyère.

Ingredients

Units Scale
  • 3–4 lb boneless chuck roast
  • Salt and freshly ground black pepper
  • 2–4 tbsp olive oil or avocado oil
  • 4 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter (optional, for onion richness)
  • 4–6 cloves garlic, minced
  • 3/4 cup dry white or red wine (optional)
  • 2–3 tbsp Worcestershire sauce
  • 3 cups beef broth
  • 1 tbsp all-purpose flour or 2 tbsp cornstarch (for thickening)
  • 2 bay leaves
  • 2 sprigs fresh thyme and rosemary (or 1 tsp each dried thyme/rosemary)
  • Gruyère cheese, shredded (optional, for topping)

Instructions

  1. Preheat oven to 300 °F (150 °C).
  2. Pat roast dry, season all over with salt and pepper.
  3. Heat oil in Dutch oven over medium-high heat; sear roast 3–5 min per side until browned. Remove and set aside.
  4. Add butter and onions; sauté 25–30 min until golden and caramelized. Stir in garlic, cook 2 min.
  5. Stir in flour (or slurry), then add wine to deglaze; reduce slightly.
  6. Pour in beef broth and Worcestershire sauce, add herbs and bay leaves. Return roast; liquid should reach ~¾ up sides.
  7. Cover pot and transfer to oven; braise 3–4 hrs until meat is fork-tender.
  8. Remove roast; shred or slice. Discard herbs and bay leaves.
  9. Skim fat; simmer braising liquid on stovetop to reduce slightly. Optional: stir in cornstarch slurry to thicken.
  10. Return meat to gravy. If using cheese, top with Gruyère and place under broiler 3–5 min until melted and bubbly.
  11. Serve hot over mashed potatoes or with toasted baguette.

Notes

  • Sear meat thoroughly for best flavor.
  • Low and slow braising yields fall-apart tender roast.
  • Caramelizing onions slowly builds depth—don’t rush.
  • Make ahead—flavors improve overnight; reheat gently.
  • Leftovers keep 3–4 days refrigerated or freeze up to 2 months.
  • Optionally top with Gruyère for a French Onion twist.

Nutrition

  • Serving Size: 1 serving (~6 oz meat + gravy)
  • Calories: 600
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 45 g
  • Cholesterol: 150 mg

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