Tender French Onion Pot Roast: A Cozy Supper (Print Version)

Slow-cooked French Onion Pot Roast with melting onions and savory broth. My tender recipe is perfect for a comforting family dinner.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 28 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: French-American
Dietary: Meat-Lover, Comfort Food

# Ingredients:

→ Main Pot Roast Ingredients

01 - 2-3 lb Boneless Beef Chuck Roast
02 - 2 tbsp Olive Oil
03 - Salt & Black Pepper

→ Flavor Foundation & Aromatics

04 - 2 large Yellow Onions, thinly sliced
05 - 4 cloves Garlic, minced
06 - 1 cup Dry Red Wine
07 - 4 cups Beef Broth
08 - 2 sprigs Fresh Thyme
09 - 1 Bay Leaf

→ Sauce & Finishing Touches

10 - 2 tbsp All-Purpose Flour

→ Garnish & Serving

11 - 1 cup Shredded Gruyère or Swiss Cheese
12 - Crusty bread or mashed potatoes for serving (optional)

# Instructions:

01 - Okay, first things first: pat that chuck roast super dry with paper towels. Seriously, this is where the magic of a good sear happens. Heat your olive oil in a heavy-bottomed Dutch oven (my absolute favorite kitchen workhorse!) over medium-high heat. Once it’s shimmering, carefully place the beef in there. Let it sear for 4-5 minutes per side until it’s beautifully browned all over. Don’t crowd the pot, and don’t move it too soon! This rich crust adds so much flavor to our French Onion Pot Roast later. Once seared, take it out and set it aside.
02 - Reduce the heat to medium-low. Add your sliced yellow onions to the same pot. This is the patience part, hon. Stir them occasionally and let them cook down for about 15-20 minutes, or until they’re soft, deeply golden brown, and smelling incredibly sweet. This step is non-negotiable for that authentic French onion flavor. Seriously, don't rush it! I've definitely tried to hurry this along before, and the sauce just wasn't the same. Take your time, it's worth it!
03 - Toss in your minced garlic and cook for just a minute until fragrant – don't let it burn! Now, pour in the red wine, scraping up all those glorious browned bits from the bottom of the pot with a wooden spoon. This deglazing step adds so much depth to our dish. Let the wine simmer for 2-3 minutes until it's reduced by about half. It'll smell amazing, trust me!
04 - Whisk the flour into a small amount of the beef broth until smooth, then add the rest of the broth to the pot along with the flour mixture, fresh thyme sprigs, and the bay leaf. Bring it to a gentle simmer, stirring constantly, until the sauce starts to thicken slightly. Season with salt and pepper. Taste it! Adjust as needed. This is where you really start to smell the deliciousness of your future pot roast.
05 - Return the seared beef roast to the Dutch oven, nestling it down into the oniony broth. Cover the pot tightly with a lid. Transfer it to your preheated oven at 325°F (160°C). Let it slow cook for 3 to 3.5 hours, or until the beef is incredibly tender and easily shreds with a fork. Honestly, this is the easiest part. Just set it and forget it, mostly! I usually peek around the 2.5-hour mark, just to feel accomplished.
06 - Carefully remove the pot from the oven. Take out the beef and shred it gently with two forks right in the pot, letting it soak up all that amazing sauce. Discard the thyme sprigs and bay leaf. If you want, you can skim off any excess fat from the surface of the sauce. For serving, ladle generous portions of the shredded French Onion Pot Roast and sauce into bowls. Top with a sprinkle of shredded Gruyère or Swiss cheese and, if you're feeling fancy, a few croutons or a slice of crusty bread. Pure comfort!

# Notes:

01 - Don't rush the caramelization! Those onions

# Tools You'll Need:

01 - Dutch oven or large oven-safe pot
02 - sharp knife
03 - cutting board
04 - whisk
05 - measuring cups and spoons.

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