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French Onion Pot Roast Recipe

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4 from 51 reviews

This French Onion Pot Roast recipe features tender, slow-braised beef chuck roast cooked with caramelized onions, garlic, and aromatic herbs. The savory sweetness from the caramelized yellow onions combined with white wine, Dijon mustard, and Worcestershire sauce creates a deeply flavorful sauce that perfectly complements the melt-in-your-mouth beef. This hearty, comforting dish is ideal for a cozy family dinner.

Ingredients

Beef

  • 3-4 pounds beef chuck roast or boneless bottom blade roast

Onions and Aromatics

  • 4 large yellow Spanish onions, sliced (or diced if preferred)
  • 6 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil (olive oil or canola oil)
  • 1 tablespoon brown sugar

Herbs and Seasonings

  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried chives
  • Salt and freshly ground black pepper to taste

Liquids and Flavor Enhancers

  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 4 cups low sodium beef broth

Instructions

  1. Prepare and Sear the Beef: Pat the beef roast dry and season generously with salt and pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. When the oil is hot, sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
  2. Caramelize the Onions: Reduce heat to medium and add butter to the same pot. Once melted, add the sliced onions and sprinkle with brown sugar to accelerate caramelization. Cook slowly, stirring frequently, until onions are a deep golden brown and soft, about 25-30 minutes.
  3. Add the Garlic and Herbs: Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add thyme, bay leaf, rosemary, chives, and season with salt and pepper. Stir to combine.
  4. Create the Roux: Sprinkle the flour over the onions and stir constantly for about 2 minutes to cook the flour and develop a roux that will thicken the sauce.
  5. Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 3-5 minutes.
  6. Add Liquids and Flavorings: Stir in Dijon mustard and Worcestershire sauce. Then add the beef broth and bring to a simmer.
  7. Braise the Beef: Return the seared beef roast to the pot. Cover and reduce heat to low. Simmer gently for 3 to 4 hours, or until the beef is fork-tender, turning the beef occasionally during cooking.
  8. Finish and Serve: Remove the beef from the pot and let it rest for a few minutes. Remove the bay leaf from the sauce, taste, and adjust seasoning if needed. Slice the roast against the grain and serve with the rich onion sauce spooned over the top.

Notes

  • For best results, use beef chuck roast or boneless bottom blade roast as these cuts become tender and juicy when slow-braised.
  • If you prefer less stringy onions, dice the onions instead of slicing.
  • You can substitute red wine for white if preferred, but white wine provides a crisper brightness that balances the sweetness of the onions.
  • Adjust garlic quantity according to your taste preference.
  • Using low sodium beef broth allows better control of saltiness in the final dish.
  • To thicken the sauce further, you can simmer it uncovered after removing the beef.

Find it online: https://justsosavory.com/french-onion-pot-roast-recipe/