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Juicy French Onion Pot Roast

Juicy French Onion Pot Roast

The Crispy Chef
This juicy French onion pot roast turns a budget cut into a fall-apart tender, flavor-packed dinner. Braised low and slow with caramelized onions, beef broth, and wine, the roast delivers all the richness of French onion soup — in meat form.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 510 kcal

Equipment

  • Dutch oven or heavy pot with lid
  • Slow cooker (optional) if not using oven
  • Wooden spoon
  • Tongs for flipping meat
  • Cutting board and knife
  • Meat thermometer for doneness (optional)

Ingredients
  

  • 4 lb chuck roast (boneless)
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 tbsp vegetable oil or beef tallow
  • 2 tbsp flour (optional)
  • 5 large yellow onions, thinly sliced
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 4 thyme sprigs or 2 tsp dried thyme
  • 2 bay leaves
  • 3 cups beef broth
  • 1 cup red wine (optional)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar (optional)
  • 1 tsp brown sugar
  • 1 cup gruyère cheese, shredded (optional)
  • 0.5 cup provolone cheese, shredded (optional)
  • 1 loaf crusty bread, for serving (optional)

Instructions
 

  • Season roast with salt, pepper, garlic powder, and thyme. Optional: coat with flour. Sear all sides in oil in a Dutch oven over medium-high heat until browned. Set aside.
  • Add butter and oil to same pot. Add sliced onions. Cook 25–35 minutes on medium, stirring occasionally, until deeply caramelized. Don’t rush this step.
  • Add garlic, thyme, and bay leaves. Stir in tomato paste. Deglaze with red wine (if using), scraping up all the browned bits. Simmer to reduce slightly.
  • Add beef broth, Worcestershire, mustard, balsamic, and brown sugar. Stir well. Return roast to pot, nestling into onions. Spoon onions over meat.
  • Braise in oven at 325°F for 3–4 hours (or slow cook 8–10 hrs LOW). Meat should shred easily with fork. Turn halfway through cooking if possible.
  • Transfer roast to board and rest 15 mins. Skim fat from top of sauce. Optional: reduce sauce or thicken with cornstarch slurry.
  • Optional: Return meat to pot and top with cheese. Broil until cheese is bubbly and golden. Watch closely!
  • Serve roast with onions and sauce. Great with mashed potatoes, noodles, or crusty bread. Garnish with thyme or parsley. Enjoy leftovers in sandwiches!

Notes

Customize the finish: add melted gruyère for a French onion twist or just enjoy the luscious onion gravy as-is. Works in the oven, slow cooker, or Instant Pot. Great for make-ahead meals and sandwiches the next day.

Nutrition

Calories: 510kcalCarbohydrates: 11gProtein: 46gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 11gTrans Fat: 1.4gCholesterol: 165mgSodium: 840mgPotassium: 780mgFiber: 1gSugar: 5gVitamin A: 420IUVitamin C: 4mgCalcium: 130mgIron: 4.2mg
Keyword comfort food dinner, french onion pot roast, pot roast, slow cooker roast
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