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Juicy French Onion Pot Roast

A cozy and comforting pot roast with rich onions, tender beef, and a silky gravy, perfect for chilly nights.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds Chuck roast This cut gives the most tender, pull-apart results once it braises.
  • 4-5 large Yellow onions, sliced Caramelizes beautifully and delivers a sweet-savory base.
  • 4 cloves Garlic, smashed Adds aroma that complements the onions.
  • 4 cups Beef broth Aim for low sodium to control the salt level.
  • 2 tablespoons Worcestershire sauce Adds depth and umami.
  • 2 sprigs Fresh thyme Dried thyme is fine in a pinch.
  • 2 tablespoons Butter Helps the onions turn silky and rich.
  • 1 tablespoon Flour or cornstarch Optional for thickening the gravy.
  • to taste Salt and pepper Season at every stage to build flavor.
Optional Ingredients
  • 1 splash Dry white wine To deglaze after caramelizing the onions.
  • 1 spoon Dijon mustard For a hint of tang in the gravy.

Method
 

Preparation
  1. Pat the roast dry and season generously with salt and pepper.
  2. Heat oil in a heavy pot until hot and shimmering.
  3. Sear the roast on all sides until deeply browned, then remove and set aside.
Caramelizing the Onions
  1. Add more oil and butter to the pot, then add the onions with a pinch of salt.
  2. Cook low and slow, stirring occasionally, until the onions are soft, golden, and jammy, about 20-30 minutes.
  3. Add garlic for the last minute to prevent burning. If desired, splash in wine and scrape up the brown bits.
Braising
  1. Nestle the roast back on top of the onions and pour in beef broth to come halfway up the meat.
  2. Add Worcestershire and thyme, then bring to a gentle simmer.
  3. Cover and braise in a 325°F (163°C) oven for about 3 to 3.5 hours, or alternatively cook on low in a slow cooker for 8 to 9 hours.
  4. For an Instant Pot, cook on high pressure for around 60 minutes with natural release.
Finishing the Gravy
  1. Transfer the roast to a plate and tent loosely with foil.
  2. Skim excess fat from the pot. If a thicker sauce is desired, whisk a spoon of flour or cornstarch with a little broth, then stir it into the onions and simmer until glossy.
  3. Taste and adjust salt and pepper as needed.

Notes

Make caramelized onions a day ahead to speed up cooking. Sear the meat well for flavor and use good quality beef broth. Leftovers reheat beautifully.