Description
This French Onion Pot Roast features a tender 3-pound chuck roast simmered in a rich gravy infused with caramelized onions, garlic, herbs, and red wine. Slow-baked to melt-in-your-mouth perfection, this hearty dish is perfect for a comforting dinner.
Ingredients
Scale
Meat and Seasoning
- 3 pounds chuck roast
- Salt and pepper, to taste
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetables and Aromatics
- 3 large onions, halved and sliced ½-inch thick
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Liquids and Thickener
- 4 tablespoons olive oil, divided
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 3 tablespoons Worcestershire sauce
Instructions
- Prepare roast: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season the chuck roast all over with salt and pepper.
- Brown roast: Cook the roast for 3 minutes on each side to develop a browned crust. Remove the roast and set aside on a plate.
- Cook onions: Reduce heat to medium and add remaining 2 tablespoons olive oil to the Dutch oven. Add the sliced onions, cover, and cook, removing lid occasionally to stir until tender and cooked down, about 10-15 minutes.
- Caramelize onions: Remove lid and continue cooking onions for another 10-15 minutes, stirring occasionally until browned and caramelized. Meanwhile, preheat oven to 325 degrees Fahrenheit.
- Add seasonings and garlic: Once onions are browned, add minced garlic, dried oregano, dried thyme, salt, and pepper. Cook for 2 minutes until fragrant.
- Make gravy: Whisk the flour into the onions, then slowly whisk in beef broth, red wine, and Worcestershire sauce to form a gravy.
- Combine and bake: Return the roast to the Dutch oven and spoon the gravy over it. Cover with lid and place in preheated oven.
- Bake roast: Bake for 4 hours or until the meat is tender and falls apart easily.
- Serve: Shred the roast in the pan and serve fresh with the rich onion gravy.
Notes
- This dish becomes melt-in-your-mouth tender as it slow simmers in a savory onion gravy.
- Use a heavy Dutch oven or oven-safe pot with a lid for best results.
- Caramelizing onions is key for rich flavor, so be patient while browning them.
- For a non-alcoholic version, substitute red wine with additional beef broth and a splash of balsamic vinegar.
- Leftovers reheat well and taste great the next day.
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
