French Onion Pot Roast
Tender beef chuck slow-braised with caramelized onions, herbs, and rich broth inspired by classic French onion soup.
Equipment
- Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
Main
- 3-4 lb beef chuck roast
- 3 tbsp olive oil
- 4 yellow onions thinly sliced
- 4 cloves garlic minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup dry white wine or more broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- to taste salt and black pepper
Instructions
- Season beef with salt and pepper and sear in hot oil until browned on all sides.
- Remove beef and caramelize onions in butter until golden and sweet.
- Add garlic, flour, and cook briefly before deglazing with wine.
- Stir in broth, Worcestershire, herbs, and bay leaf.
- Return beef to pot and simmer.
- Cover and cook in 325°F oven for 3–3.5 hours until tender.
- Rest, garnish, and serve.
Notes
Great with mashed potatoes or crusty bread.