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French Onion Pot Roast

Tender beef chuck roast slow-braised in rich caramelized onion gravy for the ultimate comfort dinner.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb boneless beef chuck roast trimmed
  • 6 large yellow onions thinly sliced (about 12 cups)
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup dry red wine or beef broth
  • 2.5 cups low-sodium beef broth
  • 5 sprigs fresh thyme plus more for garnish
  • 2 dried bay leaves
  • 3 tbsp olive oil divided
  • Kosher salt and black pepper to taste

Equipment

  • Large Dutch oven
  • wooden spoon
  • tongs

Method
 

  1. Preheat oven to 325°F. Pat the roast dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 5 minutes per side until deep golden-brown. Transfer to a plate.
  3. Reduce heat to medium. Add remaining 2 tablespoons oil and all sliced onions to the pot. Cover and cook for 5 minutes to soften.
  4. Uncover and continue cooking, stirring frequently, for 30 to 40 minutes until onions are deeply caramelized and amber-brown in color.
  5. Stir in minced garlic and cook for 1 minute. Sprinkle flour over the onions and stir constantly for another minute.
  6. Pour in red wine, scraping the bottom of the pot to release browned bits. Let simmer for 2 minutes.
  7. Add beef broth, thyme sprigs, and bay leaves. Stir to combine.
  8. Return the roast and any accumulated juices to the pot. Bring to a simmer, cover with lid, and transfer to the oven.
  9. Braise for 3 to 3½ hours until the meat is fork-tender and pulls apart easily.
  10. Remove from oven and discard bay leaves and thyme stems. Shred the beef into the onion gravy using two forks, or slice thickly. Adjust seasoning with salt and pepper.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on stovetop with a splash of broth if needed. Make-Ahead: Caramelize onions up to 2 days ahead and refrigerate. The entire dish can be made a day in advance and tastes even better after the flavors meld. Substitutions: Replace wine with equal amount beef broth plus 1 tablespoon balsamic vinegar. Use sweet onions for milder flavor. Serving Suggestions: Serve over mashed potatoes, egg noodles, or with crusty bread. Top with melted Gruyère cheese for authentic French Onion flavor.