Description
A hearty French Onion Pot Roast featuring tender chuck roast slow-baked with sweet caramelized onions in a rich, savory gravy made from beef broth, red wine, and Worcestershire sauce. Perfect for a comforting, melt-in-your-mouth meal.
Ingredients
Scale
Meat
- 3 pounds chuck roast
Seasonings
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 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)
Other Ingredients
- 4 tablespoons olive oil, divided
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 3 tablespoons Worcestershire sauce
Instructions
- Prepare and Brown the Roast: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season the 3-pound chuck roast all over with salt and pepper. Sear the roast for 3 minutes on each side until a browned crust forms. Remove the roast and set aside on a plate.
- Cook Onions: Reduce heat to medium and add the remaining 2 tablespoons olive oil to the Dutch oven. Add the sliced onions, cover, and cook until tender and cooked down, about 10-15 minutes, stirring occasionally after removing the lid. Then cook uncovered for another 10-15 minutes, stirring occasionally, until the onions are caramelized and browned.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 2 minutes to develop the flavors.
- Make the Gravy: Whisk the all-purpose flour into the onion mixture. Slowly whisk in the beef broth, red wine, and Worcestershire sauce until smooth and combined.
- Combine and Bake: Return the browned roast to the Dutch oven, spooning the gravy over it. Cover with the lid and place the Dutch oven in a preheated oven at 325 degrees Fahrenheit.
- Cook Until Tender: Bake the roast for 4 hours or until the meat falls apart easily and is tender.
- Serve: Shred the roast and serve immediately with the rich onion gravy.
Notes
- This pot roast becomes melt-in-your-mouth tender as it simmers slowly in a rich onion and wine gravy.
- Use a heavy Dutch oven for even heat distribution and best caramelization of onions.
- If you prefer, substitute red wine with additional beef broth or grape juice for a non-alcoholic version.
- Brown the meat thoroughly to develop deeper flavor before roasting.
- Leftovers reheat well and make delicious sandwiches or stew.
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
