Description
A savory beef pot roast slow-cooked to fall-apart perfection in a rich, caramelized French onion broth, combining classic comfort food with elegant flavors.
Ingredients
Scale
- 3–4 lb boneless beef chuck roast
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 4–5 large yellow onions (about 3 lbs), thinly sliced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup non-alcoholic red wine alternative or beef broth
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tbsp fresh thyme sprigs (or 1 tsp dried thyme)
- Optional: Fresh chopped parsley, for garnish
- Optional: Grated Gruyere cheese, for garnish
Instructions
- Pat chuck roast thoroughly dry with paper towels. Season liberally with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear roast for 4-6 minutes per side until deeply browned on all sides. Remove roast and set aside.
- Reduce heat to medium-low. Add remaining 1 tbsp olive oil to the same Dutch oven, scraping up any browned bits. Add all thinly sliced onions to the pot. Cook slowly, stirring frequently, for 30-45 minutes (or longer) until they are deep amber/golden-brown. If onions start to stick excessively, add a tablespoon or two of water to deglaze the pot. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle 2 tbsp all-purpose flour over the caramelized onions and garlic. Stir well and cook for 1-2 minutes. Pour in 1 cup non-alcoholic red wine alternative (or beef broth), scraping up any fond from the bottom of the pot. Allow to simmer and reduce by about half (3-5 minutes). Add 4 cups beef broth, 2 tbsp Worcestershire sauce, 2 bay leaves, and 1 tbsp thyme. Stir everything together well and bring the liquid to a gentle simmer.
- Carefully nestle the seared beef chuck roast back into the pot, ensuring it’s mostly submerged in the braising liquid. Cover the Dutch oven tightly. Braise in a preheated oven at 325°F (160°C) for 3 to 4 hours, or on a very low stovetop heat for 3.5 to 4.5 hours, until the beef is incredibly fork-tender.
- Once tender, remove the roast from the pot, cover loosely with foil, and let it rest for 10-15 minutes. Strain the braising liquid into a separate bowl, discarding bay leaves and thyme. Skim off any excess fat. Return the skimmed liquid to the Dutch oven. Bring to a simmer over medium heat and reduce for 10-15 minutes, or until desired gravy consistency is reached. Taste and adjust seasoning. Stir strained caramelized onions back into the gravy if desired.
- While the gravy simmers, use two forks to gently shred the rested beef chuck roast. Return the shredded beef directly to the hot gravy in the Dutch oven, or serve beef on a platter with the rich gravy spooned generously over the top. Garnish with fresh chopped parsley or, for a French onion soup effect, top individual servings with crusty bread and grated Gruyere cheese, then broil until bubbly and golden brown.
Notes
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Keywords: French Onion Pot Roast, Comfort Food, Slow Cooker Recipes, Beef Roast