This French Onion Pot Roast recipe combines the savory richness of slow-cooked beef with the aromatic and deep flavors of French onion soup. The beef becomes tender and succulent, perfectly paired with caramelized onions and a savory sauce that brings everything together. If you're craving a hearty, comforting meal that’s simple to prepare but feels indulgent, this recipe is a must-try!
Ingredients
3-4 lb beef chuck roast
2 tablespoon olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 packet onion soup mix
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon black pepper
2 tablespoon butter
Optional: ½ cup red wine (for extra depth)
Baguette slices & shredded Gruyère cheese (for serving)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sear the Roast: Heat olive oil in a large pot over medium-high heat. Season the chuck roast with black pepper and sear on all sides until browned (about 4-5 minutes per side). Remove the roast from the pot and set it aside.
Caramelize the Onions: In the same pot, melt butter and add the sliced onions. Cook on medium-low heat, stirring occasionally, for 20-25 minutes until the onions are golden and soft. Stir in the minced garlic and cook for an additional 1 minute.
Deglaze & Add Liquids: Pour in the red wine (if using) and allow it to simmer for 2 minutes, scraping the bottom of the pot to release any browned bits. Stir in the onion soup mix, Worcestershire sauce, beef broth, and thyme.
Slow Cook: Return the seared roast to the pot, cover, and cook:
Slow Cooker: 6-8 hours on LOW.
Oven: 300°F (150°C) for 3-4 hours.
Stovetop: Simmer on low for 3-4 hours, covered.
Serve: Once the beef is tender and easy to shred, remove it from the pot. Shred the beef and serve it with baguette slices topped with shredded Gruyère cheese, broiled until melted. Spoon extra French onion sauce over the shredded beef.
Servings and Timing
Servings: This recipe serves approximately 6-8 people, depending on portion size.
Timing:
Prep time: 15 minutes
Cook time: 3-8 hours (depending on your cooking method)
Total time: 3-8 hours
Variations
Cheesy French Onion Pot Roast: If you're a fan of extra cheese, you can top the roast with even more melted Gruyère or add a sprinkle of Parmesan for extra flavor.
Vegetarian Version: For a vegetarian-friendly alternative, you could use a plant-based roast (such as jackfruit or a hearty vegetable substitute) and adjust the broth to be vegetable-based.
Add Veggies: Throw in some carrots or potatoes for a complete meal in one pot.
Smoky Flavor: If you like a smoky flavor, try adding a teaspoon of smoked paprika or a splash of liquid smoke to the sauce.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This dish freezes well, so you can freeze it for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating: To reheat, simply thaw the roast in the refrigerator overnight, then reheat in a pot on the stovetop over low heat. If frozen, reheat in the oven at 300°F for 1-2 hours or until warmed through.
FAQs
How can I make this recipe faster?
You can use a pressure cooker or Instant Pot to cook the roast much faster. It will only take around 1-1.5 hours in a pressure cooker, but be sure to follow the same steps for searing the meat and caramelizing the onions before pressure cooking.
Can I use a different cut of meat for this recipe?
Yes! While chuck roast is ideal for its tenderness when slow-cooked, you can substitute other cuts like brisket or round roast. Just keep in mind that these cuts may require slightly different cooking times or methods.
What should I serve with this pot roast?
I recommend serving this French Onion Pot Roast with mashed potatoes, buttered egg noodles, or a crusty baguette. The extra French onion sauce also pairs perfectly with these sides.
Can I skip the wine in this recipe?
Yes, the red wine is optional. If you prefer not to use wine, you can substitute with more beef broth or a splash of balsamic vinegar for added depth of flavor.
How do I make the gravy thicker?
To make the gravy thicker, whisk 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce before serving. Let it simmer for a few minutes until it thickens.
Conclusion
This French Onion Pot Roast is a comforting and flavorful meal that’s perfect for family dinners or special occasions. The slow-cooked beef, caramelized onions, and rich sauce come together in a way that will make your taste buds sing. Whether you serve it with crusty bread or over mashed potatoes, this dish is sure to impress. It’s the kind of meal that gets better with time, so don’t be surprised if there are no leftovers.
Recipe:
French Onion Pot Roast
- Total Time: 3-8 hours
- Yield: Serves 6-8 people
- Diet: Gluten Free
Description
This French Onion Pot Roast combines the rich, savory flavors of slow-cooked beef and caramelized onions, enhanced with French onion soup mix, Worcestershire sauce, and thyme. A comforting and hearty dish, it's perfect for family dinners or special occasions. Serve with crusty bread or mashed potatoes for an unforgettable meal.
Ingredients
3-4 lb beef chuck roast
2 tbsp olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 packet onion soup mix
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
½ tsp black pepper
2 tbsp butter
Optional: ½ cup red wine
Baguette slices & shredded Gruyère cheese (for serving)
Instructions
-
Sear the Roast: Heat olive oil in a large pot over medium-high heat. Season the chuck roast with black pepper and sear on all sides until browned (about 4-5 minutes per side). Remove the roast from the pot and set it aside.
-
Caramelize the Onions: In the same pot, melt butter and add the sliced onions. Cook on medium-low heat, stirring occasionally, for 20-25 minutes until the onions are golden and soft. Stir in the minced garlic and cook for an additional 1 minute.
-
Deglaze & Add Liquids: Pour in the red wine (if using) and allow it to simmer for 2 minutes, scraping the bottom of the pot to release any browned bits. Stir in the onion soup mix, Worcestershire sauce, beef broth, and thyme.
-
Slow Cook: Return the seared roast to the pot, cover, and cook:
- Slow Cooker: 6-8 hours on LOW
- Oven: 300°F (150°C) for 3-4 hours
- Stovetop: Simmer on low for 3-4 hours, covered
-
Serve: Once the beef is tender and easy to shred, remove it from the pot. Shred the beef and serve with baguette slices topped with shredded Gruyère cheese, broiled until melted. Spoon extra French onion sauce over the shredded beef.
Notes
You can use a pressure cooker for faster cooking; it will only take around 1-1.5 hours in a pressure cooker.
To make the gravy thicker, whisk 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours (depending on method)
- Category: Main Course
- Method: Slow Cooking, Stovetop, Oven
- Cuisine: French-American
Nutrition
- Serving Size: Serves 6-8 people
