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
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
In a large Dutch oven, heat the olive oil over medium-high heat. Season the 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 it aside.
In the same pot, add the sliced onions and cook them over medium heat, stirring frequently, until they are caramelized, about 15-20 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Pour in the beef broth, red wine, and Worcestershire sauce. Stir in the thyme and rosemary, scraping the bottom of the pot to release any browned bits.
Return the seared roast to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3 to 4 hours, or until the roast is tender and easily shreds with a fork.
If you prefer a thicker sauce, remove the roast once cooked and place the pot on the stovetop over medium heat. Mix the flour with a little water to create a slurry, then whisk it into the sauce. Simmer for a few minutes until thickened.
Slice or shred the roast and serve it with the sauce, garnished with fresh parsley.
Notes
For added depth of flavor, consider adding a bay leaf while the roast cooks.
You can substitute the red wine with additional beef broth for a non-alcoholic version.