Description
A melt-in-your-mouth pot roast infused with deep French onion flavor — slow-cooked with caramelized onions, beef broth, and herbs for an incredibly rich and savory dinner.
Ingredients
- 3–4 pounds chuck roast
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 (10.5-ounce) can French onion soup
- 1 (10.5-ounce) can beef consommé or beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, for garnish
Instructions
- Preheat oven to 325°F (160°C).
- Pat chuck roast dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side. Remove and set aside.
- Reduce heat to medium and add butter and onions. Cook, stirring occasionally, for 10–15 minutes until caramelized and golden brown.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in French onion soup, beef consommé, and Worcestershire sauce. Stir to combine, scraping up browned bits from the bottom.
- Return the roast to the pot, spooning some of the onion mixture over the top. Cover tightly with a lid.
- Bake in the preheated oven for 3–3½ hours, or until the beef is fork-tender.
- Optional: For a thicker gravy, remove the roast and whisk 2 tablespoons flour into the pan juices. Simmer on the stove for 5 minutes until thickened.
- Slice or shred the pot roast, return to the sauce, and garnish with parsley before serving.
Notes
- This recipe also works perfectly in a slow cooker — cook on LOW for 8 hours or HIGH for 4–5 hours.
- Add potatoes and carrots to make it a one-pot meal.
- For extra richness, top servings with melted Gruyère or provolone cheese like classic French onion soup.
- Leftovers are even better the next day as the flavors deepen.
- Prep Time: 15 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Baked / Braised
- Cuisine: American / French