French Onion Pot Roast (Print)

Tender beef braise with sweet caramelized onions and rich gravy

# Ingredient List:

→ Beef

01 - 3 lbs chuck roast, boneless
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables

04 - 3 large yellow onions, thinly sliced
05 - 4 cloves garlic, minced
06 - 3 large carrots, cut into 2-inch pieces
07 - 1 lb baby potatoes, halved

→ Liquids

08 - 1/2 cup dry white wine
09 - 2 cups beef broth
10 - 2 tbsp Worcestershire sauce

→ Dairy & Fats

11 - 3 tbsp olive oil
12 - 2 tbsp unsalted butter

→ Seasonings & Thickeners

13 - 2 tbsp all-purpose flour
14 - 2 sprigs fresh thyme
15 - 1 bay leaf

→ For Serving (Optional)

16 - 1 cup Gruyère cheese, grated
17 - Chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 325°F.
02 - Pat the beef dry and season with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
04 - Reduce heat to medium. Add butter and sliced onions. Cook, stirring often, until onions are deeply caramelized, about 20–25 minutes.
05 - Stir in garlic and cook for 1 minute. Sprinkle flour over onions and cook, stirring, for 2 minutes.
06 - Deglaze the pot with white wine, scraping up any browned bits. Cook until wine is reduced by half, about 2 minutes.
07 - Return roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Arrange carrots and potatoes around the roast. Bring to a simmer, cover, and transfer to the oven.
08 - Braise for 2.5–3 hours, or until beef is fork-tender.
09 - Remove roast and vegetables. Discard thyme stems and bay leaf. Skim excess fat from the sauce, then simmer on the stovetop if needed to thicken further.
10 - For a classic French onion finish, sprinkle Gruyère cheese over the roast and broil until melted and bubbly.
11 - Slice or shred the beef and serve with vegetables and gravy. Garnish with parsley.

# Expert Suggestions:

01 -
  • The onions transform into something jammy and sweet that youll want to eat by the spoonful
  • It creates the most incredible gravy without any extra work
  • Leftovers somehow taste even better the next day
02 -
  • Patting the beef completely dry before searing is the difference between browned and gray meat
  • The onion caramelization step cannot be rushed, it is where all the flavor lives
  • Letting the roast rest for 10 minutes before slicing keeps it juicy
03 -
  • If your onions are burning before caramelizing, lower the heat and add a splash of water
  • The cheese step is optional but absolutely worth the extra 3 minutes under the broiler

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