Description
A comforting and flavorful French Onion Pot Roast featuring tender chuck roast, caramelized onions, rustic potatoes, and a rich onion gravy. Perfect for cozy family dinners or make-ahead meals.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 4 to 5 sprigs fresh thyme
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 4 medium russet potatoes, quartered
Instructions
- Preheat your oven to 325°F and place your Dutch oven over medium heat.
- In a small bowl, mix beef broth, Worcestershire sauce, and Dijon mustard. Set aside.
- Heat olive oil in the Dutch oven. Season the roast with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Add onions to the pot and cook on medium-low heat, stirring often, until deeply caramelized (25–30 minutes). Stir in the garlic and cook for 1–2 more minutes.
- Pour in the broth mixture, scraping up browned bits. Return roast to the pot, nestle in the potatoes, and add thyme.
- Cover and bake for 3 to 3 ½ hours, until the meat is fork-tender.
- Remove from oven, discard thyme, and let rest for 10 minutes.
- Serve roast with potatoes and onion gravy spooned over the top.
Notes
- Caramelize onions slowly for maximum flavor.
- Don’t skip searing the meat—it adds a deep, savory layer.
- Letting the roast rest after cooking keeps it juicy.
- Perfect for freezing and reheating later.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Oven-Braised
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg