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Ultimate French Onion Pot Roast

A rich and savory pot roast featuring tender chuck beef smothered in caramelized onion gravy with balsamic and thyme notes.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

The Roast
  • 3 lbs chuck roast boneless
  • 2 tbsp olive oil
  • 1 tbsp salt kosher salt
  • 1 tsp black pepper freshly cracked
French Onion Base
  • 5 large yellow onions sliced
  • 4 tbsp butter
  • 1 tsp sugar
  • 4 cloves garlic minced
Braasing Liquid
  • 2 cups beef broth
  • 0.5 cup balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf

Equipment

  • Dutch Oven or Slow Cooker
  • Chef's knife
  • Cutting board
  • Tongs

Method
 

  1. Pat the chuck roast dry and season generously with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat. Sear the roast on all sides until dark brown (about 5 mins per side). Remove and set aside.
  3. Lower heat to medium, add butter, onions, and sugar. Cook for 15-20 minutes until onions are caramelized and soft.
  4. Add minced garlic and cook for 1 minute.
  5. Deglaze the pot with balsamic vinegar, scraping up browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
  6. Return the roast to the pot, cover, and transfer to a 300°F (150°C) oven. Cook for 3 to 3.5 hours until meat is fork-tender.
  7. Remove roast and discard herbs. Ideally, thicken gravy with a cornstarch slurry if desired.
  8. Shred meat and serve covered in the onion gravy.

Notes

Serve with mashed potatoes or crusty bread to soak up the sauce.