Ultimate French Onion Pot Roast Recipe – Tender, Flavorful & Easy

Ultimate Caramelized Onion Pot Roast

Slow-braised chuck roast in a rich caramelized onion gravy, finished in the oven for an extra tender, melt-in-your-mouth meal.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs

Servings: 6 servings

Course: Dinner

Cuisine: French-American

Calories: 572

Ingredients Method Nutrition

Ingredients

  

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• 4 tablespoons olive oil divided
• 3 pounds chuck roast
• Kosher salt and freshly ground black pepper
• 3 large onions halved and sliced into 1/2-inch pieces
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 1 cup dry red wine
• 3 tablespoons Worcestershire sauce

Method

 

1. Preheat the oven to 325°F. Heat 2 tablespoons of olive oil in a large cast-iron Dutch oven over medium-high. Pat the chuck roast dry, then season all over with salt and pepper.
2. Sear the roast 3–4 minutes per side until deeply browned. Transfer to a plate and set aside.
3. Reduce heat to medium. Add remaining olive oil and the onion slices. Cook, covered, stirring occasionally for 12–15 minutes until soft.
4. Uncover and continue cooking 10 more minutes, stirring, until the onions develop deep golden color.
5. Stir in garlic, oregano, thyme, salt, and pepper. Cook 1–2 minutes until fragrant.
6. Sprinkle flour over the onions, stir to form a paste. Pour in beef broth, red wine, and Worcestershire sauce, scraping up any browned bits.
7. Nestle the seared roast back into the braising liquid. Cover and transfer Dutch oven to the oven.
8. Braise for 4 hours, or until the meat shreds easily. Remove the lid for the last 30 minutes to thicken the gravy.
9. Rest the meat 10 minutes, then shred and serve ladled with caramelized onion gravy over mashed potatoes or crusty bread.

Nutrition

Calories: 572kcalCarbohydrates: 10gProtein: 46gFat: 36gSodium: 938mg

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Ultimate Caramelized Onion Pot Roast

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This upgraded French onion pot roast features thick-cut onions slowly caramelized in the braising liquid, giving you a rich, savory gravy that clings to every shred of tender beef.

Why You’ll Love This Dish

• Deep Onion Flavor: Thick slices of onion caramelize to sweet-savory perfection.
• Melt-In-Your-Mouth Beef: Low and slow braising delivers ultra-tender chuck roast.
• Hands-Off Comfort: Brown, braise, then relax—your oven does the work.
• Impresses Every Time: Ideal for cozy family dinners or special occasions.

Ingredients

• 4 tablespoons olive oil, divided
• 3 pounds chuck roast
• Kosher salt and freshly ground black pepper
• 3 large onions (halved, 1/2″ slices)
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 1 cup dry red wine
• 3 tablespoons Worcestershire sauce

Chef’s Special Tip

For an extra-rich gravy, toss in a piece of Parmesan rind during the last hour of braising. Remove before shredding the meat.

Step-By-Step Instructions

1. Preheat oven to 325°F. Heat 2 tbsp oil in a Dutch oven over medium-high. Season roast with salt and pepper.
2. Sear roast 3–4 minutes per side until dark brown. Set aside.
3. Lower heat to medium, add remaining oil and onions. Cover and cook 12–15 minutes until soft.
4. Uncover and cook 10 more minutes, stirring, until onions turn golden.
5. Add garlic, oregano, thyme, salt, and pepper. Cook 1–2 minutes until aromatic.
6. Stir in flour to coat onions. Gradually whisk in broth, wine, and Worcestershire.
7. Return roast to pot, spoon gravy over top. Cover and bake 4 hours—remove lid last 30 minutes.
8. Let rest 10 minutes. Shred meat and serve with gravy spooned over potatoes or bread.

Instant Pot & Slow Cooker Options

• Instant Pot: After caramelizing onions and making the sauce on sauté, add everything to the pot. Seal and cook at high pressure for 60 minutes. Natural release.
• Slow Cooker: Transfer onions, gravy, and roast to a 6-quart Crock-Pot. Cook on LOW for 7–8 hours until meat shreds easily.

Storing Leftovers

• Refrigerator: Airtight for up to 4 days.
• Freezer: Portion into freezer-safe containers for up to 2 months.

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