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French Onion Pot Roast

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  • Author: Margaret Holloway
  • Prep Time: 15 mins
  • Cook Time: 180 mins
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Dishes

Description

Juicy beef chuck slowly braises in a bath of golden, caramelized onions and bold red wine, filling the kitchen with its savory aroma while the meat turns fork-tender and rich with thyme-infused gravy.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 tablespoon sugar
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 28 ounces beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Season the beef chuck roast generously with salt and pepper on all sides.
  3. Heat the olive oil in a large ovenproof Dutch oven over medium-high heat.
  4. Sear the roast for 4 to 5 minutes per side, until a deep brown crust forms, then transfer it to a plate.
  5. Reduce heat to medium, add the butter to the pot, and let it melt.
  6. Add the sliced onions and sugar, stirring frequently, and cook until the onions are deeply caramelized, about 15 minutes.
  7. Stir in the minced garlic and cook for another 1 minute until fragrant.
  8. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  9. Add the beef broth, Worcestershire sauce, thyme, and bay leaves, stirring to combine.
  10. Return the seared roast to the pot, bringing the liquid to a gentle simmer.
  11. Cover the pot with a tight-fitting lid and transfer it to the oven.
  12. Bake for 2½ to 3 hours, or until the meat is fork-tender and easily shreds.
  13. Remove the roast and let it rest for 10 minutes, then skim any excess fat from the surface of the sauce.
  14. Slice or shred the roast, spoon the onion gravy over the top, and garnish with chopped parsley.

Notes

  • For best flavor, use a well-marbled chuck roast or shoulder cut.
  • You can substitute dried thyme if fresh isn’t available; use ½ teaspoon.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Serve with mashed potatoes or crusty bread to soak up the rich gravy.

Find it online: https://simplegout.com/french-onion-pot-roast/