Description
This Savory French Onion Pot Roast is a comforting and flavorful main course combining tender, slow-braised chuck roast with caramelized onions and a rich onion gravy. Perfect for a weekend dinner, this dish offers a classic French-American twist with hints of balsamic vinegar, thyme, and red wine, creating an irresistible and hearty meal.
Ingredients
Scale
Meat
- 3–4 pound chuck roast
Vegetables and Aromatics
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
Liquids and Sauces
- 1 cup beef broth
- 1/2 cup dry red wine (or additional broth)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
Oils and Fats
- 2 tablespoons olive oil
Herbs and Seasonings
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Pat the chuck roast dry with paper towels and season it generously with salt and black pepper on all sides to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until well browned, about 3–4 minutes per side. This step locks in the meat’s juices and builds deep flavor. Remove the roast and set aside on a plate.
- Caramelize Onions: Reduce heat to medium and add the sliced onions to the same pot. Cook, stirring occasionally, for 10–12 minutes until the onions are soft, golden, and caramelized, which adds a delicious sweetness to the dish.
- Add Aromatics and Deglaze: Stir in the minced garlic, tomato paste, Worcestershire sauce, and balsamic vinegar, cooking for 1–2 minutes to blend flavors. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift any flavorful browned bits.
- Add Broth and Herbs: Pour in the beef broth and add the thyme. Mix well to combine the liquid base that will braise the meat.
- Braise the Roast: Return the seared chuck roast to the pot, nestling it into the caramelized onions and liquid. Cover with a tight-fitting lid and transfer the pot to the preheated oven. Braise for 3 to 3 1/2 hours until the meat is fork-tender and melts in your mouth.
- Thicken the Sauce (Optional): Remove the roast from the pot. Over medium heat on the stovetop, stir in the flour to the cooking liquid and cook, stirring, until the sauce thickens into a glossy gravy. This step is optional but recommended for a richer texture.
- Serve: Slice or shred the pot roast and serve it with the caramelized onions and pan sauce. Garnish with fresh parsley if desired. Enjoy with your favorite sides like mashed potatoes or crusty bread.
Notes
- Serve with mashed potatoes, buttered noodles, or crusty bread to soak up the rich onion gravy.
- This dish works great in a slow cooker after searing the roast and caramelizing the onions for added convenience.
- For a gluten-free option, substitute the all-purpose flour with cornstarch to thicken the sauce.
- Using fresh thyme elevates the flavor, but dried thyme works well if fresh is unavailable.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
