A hearty and flavorful pot roast infused with the rich taste of French onion soup, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 to 4 hours
Total Time:3 hours 20 minutes
Yield:6 servings 1x
Category:Main Course
Method:Oven
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
3 to 4 pounds beef chuck roast
2 tablespoons olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 cup beef broth
1 cup dry red wine
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 medium carrots, cut into 1-inch pieces
4 medium potatoes, cut into chunks
Fresh parsley, for garnish (optional)
Instructions
Preheat your oven to 325°F (163°C).
In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until browned. Remove the roast and set aside.
In the same pot, add the sliced onions and cook for about 10 minutes, stirring frequently, until they are caramelized and golden brown. Add the minced garlic and cook for an additional minute.
Pour in the beef broth, red wine, and Worcestershire sauce, scraping the bottom of the pot to deglaze it. Stir in the thyme.
Return the roast to the pot, then add the carrots and potatoes around the meat. Cover the pot with a lid and transfer it to the preheated oven.
Bake for 3 to 4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally to ensure there is enough liquid; add more broth or water if necessary.
Once done, remove the pot from the oven and let it rest for 10-15 minutes before slicing the roast. Serve with the vegetables and spoon the onion gravy over the top. Garnish with fresh parsley if desired.
Notes
For a richer flavor, add a tablespoon of tomato paste to the onion mixture before adding the liquids.
Substitute the red wine with additional beef broth for a non-alcoholic version, or use a splash of balsamic vinegar for added depth.