Name: Comforting French Onion Pot Roast
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 3-4 pounds boneless beef chuck roast, well-trimmed; 3 tablespoons olive oil (divided); 2 teaspoons kosher salt (divided); 1.25 teaspoons freshly ground black pepper (divided); 1 large yellow onion, roughly chopped; 3 cloves garlic, minced; 4 cups low sodium beef broth (divided); 2 cups non-alcoholic red wine alternative; 2 tablespoons Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 4 large yellow onions (about 3 pounds), thinly sliced; 3 tablespoons unsalted butter; 1 teaspoon granulated sugar; 2 tablespoons all-purpose flour; 1 tablespoon fresh thyme leaves, finely chopped; 1 tablespoon fresh parsley, finely chopped (optional, for garnish)

Description

A comforting pot roast recipe combining the rich flavors of beef chuck and French onion soup, perfect for chilly nights.

Ingredients

Scale

3–4 pounds boneless beef chuck roast, well-trimmed
3 tablespoons olive oil (divided)
2 teaspoons kosher salt (divided)
1.25 teaspoons freshly ground black pepper (divided)
1 large yellow onion, roughly chopped
3 cloves garlic, minced
4 cups low sodium beef broth (divided)
2 cups non-alcoholic red wine alternative
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
4 large yellow onions (about 3 pounds), thinly sliced
3 tablespoons unsalted butter
1 teaspoon granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, finely chopped
1 tablespoon fresh parsley, finely chopped (optional, for garnish)

Instructions

Pat the beef chuck roast dry, season generously with kosher salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides for 4-6 minutes per side.
Remove the roast and sauté the chopped onion in the same pot for 5-7 minutes until soft, then add garlic and cook for another minute.
Deglaze with 1 cup of non-alcoholic red wine alternative, simmering and scraping the bottom for 3-5 minutes.
Add beef broth, Worcestershire sauce, dried thyme, bay leaves, then return the seared roast to the pot.
Braise covered in a preheated oven at 325°F for 3-3.5 hours until fork-tender.
Caramelize onions in another skillet with butter, oil, sugar, salt, and pepper for 45 minutes to 1.5 hours.
Sprinkle flour over caramelized onions, cook for 2-3 minutes, then stir in remaining beef broth and wine alternative and simmer for 15-20 minutes.
Remove roast from oven and let rest, then combine shredded beef with the onion sauce before serving.
Garnish with parsley and serve immediately with sides like mashed potatoes or crusty bread.

Notes

Allows for variations with different herbs; great for leftovers.

Prep Time: 15 minutes
Cook Time: 210 minutes
Category: Main Course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 35g
Cholesterol: 80mg

Keywords: pot roast, French onion, comfort food, slow-cooked beef