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Savory French Onion Pot Roast

Savory French Onion Pot Roast: Comfort Food Magic at Home

Savory French Onion Pot Roast is the epitome of comfort food, turning a simple cut of beef into a hearty meal bursting with flavor.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinners
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 to 4 pounds Beef chuck roast ideal for slow cooking
  • 2 tablespoons Olive oil for searing the meat
  • Salt and freshly ground black pepper to taste
For the Vegetables
  • 2 large Yellow onions thinly sliced
  • 4 cloves Garlic minced
  • 4 large Carrots cut into chunks
  • 1 pound Baby potatoes halved
For the Flavor Base
  • 1 tablespoon All-purpose flour to thicken the gravy
  • 1 tablespoon Tomato paste
  • 1 cup Beef broth low-sodium preferred
  • ½ cup Red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Fresh thyme leaves or 1 teaspoon dried
  • 2 Bay leaves
For Finishing Touches
  • 1 tablespoon Balsamic vinegar
  • 2 tablespoons Fresh parsley chopped

Equipment

  • Dutch oven

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Generously season your beef chuck roast with salt and freshly ground black pepper all over.
  3. In a large Dutch oven, heat olive oil over medium-high heat and sear the roast for about 4 minutes on each side until browned.
  4. Add the sliced onions to the same pot and sauté for about 5 minutes until they begin to caramelize.
  5. Stir in the minced garlic and cook for another minute.
  6. Sprinkle flour over the onions and garlic, stirring for about 1 minute. Add tomato paste and cook down a bit.
  7. Slowly pour in beef broth and red wine (if using) while scraping the bottom of the pot.
  8. Add thyme and bay leaves to the pot and return the seared roast.
  9. Arrange the carrot chunks and halved baby potatoes around the roast.
  10. Bring to a gentle simmer, cover the pot, and transfer it to the oven. Cook for about 3 to 3.5 hours.
  11. Once done, transfer the roast and veggies to a serving platter.
  12. Stir in balsamic vinegar to the cooking liquid and skim off any excess fat.
  13. Slice the roast and serve with onions, carrots, and potatoes. Garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Leftovers taste even better the next day! Store in an airtight container for up to 3 days or freeze for up to 3 months.

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