Description
This French Onion Pot Roast features a tender chuck roast slow-baked in a savory, rich gravy infused with sweet caramelized onions, garlic, herbs, red wine, and Worcestershire sauce for melt-in-your-mouth flavor perfect for a comforting dinner.
Ingredients
Scale
Meat
- 3 pounds chuck roast
Seasonings
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetables
- 3 large onions, halved and sliced ½-inch thick
- 1 tablespoon minced garlic (about 3 cloves)
Other Ingredients
- 4 tablespoons olive oil, divided
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 3 tablespoons Worcestershire sauce
Instructions
- Prepare and Brown the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the 3 pounds chuck roast all over with salt and pepper. Cook the roast for 3 minutes on each side to develop a browned crust, then remove and set aside on a plate.
- Cook Onions Covered: Reduce heat to medium, add the remaining 2 tablespoons olive oil to the Dutch oven along with the sliced onions. Cover and cook, stirring occasionally by removing the lid, until the onions are tender and cooked down, about 10 to 15 minutes.
- Caramelize Onions: Remove the lid and continue cooking the onions uncovered for another 10 to 15 minutes, stirring occasionally until the onions are browned and caramelized. Meanwhile, preheat the oven to 325 degrees Fahrenheit.
- Add Herbs and Garlic: Stir in the minced garlic, dried oregano, dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for a couple of minutes to release the flavors.
- Make Gravy Base: Whisk the 2 tablespoons flour into the onions to form a roux, then slowly whisk in the beef broth, red wine, and Worcestershire sauce until smooth and combined.
- Bake the Roast: Return the browned roast to the Dutch oven, spoon the gravy mixture over it, then cover with the lid. Place in the preheated oven and bake for 4 hours, or until the meat easily falls apart.
- Serve: Remove the roast from the oven, shred the meat, and serve with the rich onion gravy.
Notes
- This pot roast becomes incredibly tender and flavorful by slow baking it in a caramelized onion gravy.
- Use a heavy Dutch oven or oven-safe pot with a lid for best results.
- Brown the roast well to develop deep flavor before slow baking.
- If you prefer, substitute red wine with more beef broth or grape juice for a non-alcoholic version.
- Leftovers can be refrigerated and taste even better the next day as flavors meld.
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
