Description
This French Onion Pot Roast is a comforting and savory dish featuring a tender 3-pound chuck roast slow-baked to perfection with caramelized onions, garlic, herbs, and a rich red wine and beef broth gravy. The roast becomes melt-in-your-mouth tender and infused with deep flavors, making it an ideal main course for family dinners or special gatherings.
Ingredients
Scale
Main Ingredients
- 3 pounds chuck roast
- salt and pepper, to taste
- 4 tablespoons olive oil, divided
- 3 large onions, halved and sliced 1/2-inch thick
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 3 tablespoons Worcestershire sauce
Instructions
- Brown the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the chuck roast all over with salt and pepper. Sear the roast for 3 minutes on each side to develop a crust. Remove the roast and set aside.
- Cook the Onions: Reduce heat to medium and add the remaining 2 tablespoons olive oil to the Dutch oven. Add the sliced onions and cover. Cook until tender and starting to caramelize, stirring occasionally by removing the lid, about 10-15 minutes.
- Caramelize the Onions: Remove the lid and continue cooking the onions for an additional 10-15 minutes until they are well browned and caramelized, stirring occasionally. Meanwhile, preheat the oven to 325 degrees Fahrenheit.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, dried thyme, salt, and pepper. Cook for 2-3 minutes until fragrant.
- Create the Gravy: Sprinkle the flour over the onion mixture and whisk it in. Gradually whisk in beef broth, red wine, and Worcestershire sauce until smooth and combined.
- Combine and Bake: Return the roast to the Dutch oven and spoon the onion gravy over the meat. Cover with the lid and place in the preheated oven. Bake for 4 hours or until the meat is tender and easily shredded with a fork.
- Serve: Remove the roast and shred it with forks. Serve immediately with the onion gravy spooned over the top.
Notes
- For the best flavor, use a good quality chuck roast that has some marbling for tenderness and richness.
- Be patient when caramelizing the onions; this step adds a deep sweetness and complexity to the dish.
- If you prefer, substitute red wine with additional beef broth for a milder taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- This dish pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to soak up the savory gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 572 kcal
- Sugar: 3 g
- Sodium: 938 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 156 mg
