French Onion Pot Roast

a casserole dish with shredded beef roast with onions and a wooden spoon.

5 from 1 vote

French Onion Pot Roast combines tender and flavorful roast with the classic soup for the ultimate comfort food. Rich, savory, and slow-cooked to perfection with a caramelized onions gravy and the most delicious fall apart beef.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings:

Calories: 438kcal

Author: Tammi

Equipment

1 dutch oven

Ingredients

2 tbsp olive oil divided
3 lb beef chuck roast
1 tbsp butter
2 lb onions thinly sliced
4 cloves garlic minced or finely chopped
3 tbsp all purpose flour
1 cup red wine
2 cups beef broth
1 tsp dried thyme
salt and black pepper to taste

Instructions

Preheat the oven to 285°F/140°c.
Heat 1 tablespoon of the oil in a dutch oven over a medium-high heat. Sear the roast for approximately 3 minutes on each side, or until golden. Take out the roast and set aside.
Reduce the heat to low-medium. Add the remaining 1 tablespoon of oil to the dutch oven along with the butter. Add the sliced onion and cook, stirring regularly, for 10 minutes or until softened and starting to turn golden, reducing the heat if the onion starts browning too quickly. Add the garlic and cook, stirring, for 1 minute or until fragrant.
Add the flour to the dutch oven and stir until well combined with the onions. Add the red wine and cook, stirring, until thickened and reduced slightly.
Add the beef broth and dried thyme to the onion mixture and stir until well combined. Season to taste with salt and pepper.
Return the roast to the dutch oven along with any resting juices.
Cover the dutch oven with a lid and transfer to the oven. Cook for 1 1/2 hours, then remove the lid and cook for a further 1 hour, or until the beef is tender enough to be shredded with a fork.
Remove the beef from the dutch oven. Shred or cut the roast into pieces, and return to the dutch oven, mixing through the onion gravy. Serve.

Notes

This pot roast can be cooked in a slow cooker for 6 hours on high or 8 hours on low.
Store this beef pot roast in an airtight container in the fridge for up to 3 days. Reheat until piping hot using the oven or microwave.
This beef pot roast is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating according to the above directions.

Nutrition