Description
This French Onion Pot Roast combines tender, slow-cooked beef with rich caramelized onions, herbs, and a savory broth, finished with melted cheese and crusty bread for the ultimate comfort food meal.
Ingredients
- 3 pounds chuck roast
- Fine sea salt, to taste
- Fresh ground black pepper, to taste
- 2 tablespoons avocado oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons cornstarch
- 4 tablespoons water
- 2 cups provolone or Gruyère cheese, shredded (optional)
- Fresh parsley, chopped (for garnish)
- Thick slices of baguette or crusty French bread, toasted
Instructions
- Pat the chuck roast dry and season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove and set aside.
- Lower heat to medium-low, add butter and onions. Cook, stirring occasionally, until onions are caramelized, about 30–45 minutes.
- Stir in minced garlic and cook for 30 seconds.
- Increase heat, add beef broth, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a simmer.
- Return the roast and any juices to the pot. Simmer gently on stovetop or bake in a 300°F oven for 3½ to 4 hours until fork-tender.
- Remove the roast, discard bay leaves. Mix cornstarch and water into a slurry and stir into the pot to thicken the sauce.
- Shred the beef and return to the pot, mixing with the sauce.
- Top with shredded cheese and broil until melted and bubbly, if desired.
- Garnish with parsley and serve with toasted bread.
Notes
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Use Gruyère for a more traditional French onion flavor.
- Substitute some of the broth with red wine for added richness.
- Ensure onions are well caramelized for best flavor.
- Watch cheese under the broiler to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 521
- Sugar: 3g
- Sodium: 771mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 148mg
