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French Onion Pot Roast with Caramelized Onions and Creamy Mashed Potatoes Recipe

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4.2 from 69 reviews

This French Onion Pot Roast recipe combines tender, flavorful chuck roast with sweet caramelized onions and creamy garlic mashed potatoes. Slow-braised in a Dutch oven with rich beef broth, herbs, and vinegar, the roast achieves a melt-in-your-mouth texture and deep savory flavor, accompanied by buttery mashed potatoes infused with roasted garlic.

Ingredients

Meat and Seasoning

  • 3.5-4 pounds chuck roast (chunked)
  • 1 ½ teaspoon kosher salt (for meat)
  • 1 teaspoon black pepper (for meat)
  • ¼ cup all-purpose flour

For Searing and Caramelizing Onions

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 4 jumbo onions (halved and cut pole to pole)
  • 1 ½ teaspoon kosher salt (divided: 1 tsp for onions)
  • 1 teaspoon black pepper (divided: 1 tsp for onions)
  • 1 teaspoon granulated sugar
  • 2 tablespoons minced garlic (6 cloves)

Liquids and Herbs for Braising

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 6 sprigs fresh thyme (tied with kitchen twine)
  • 2 sprigs fresh sage
  • 2-3 cups beef broth
  • ½ cup apple cider vinegar

Potatoes and Roasted Garlic

  • 2 pounds Yukon gold potatoes (peeled and washed)
  • 1 head of garlic
  • Drizzle of olive oil

Mashed Potatoes Ingredients

  • 1/3 cup unsalted butter
  • ¾ cup heavy cream
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt (to taste)
  • 1 teaspoon black pepper (to taste)

Thickening

  • 2 tablespoons cornstarch

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for braising the pot roast and roasting the garlic.
  2. Season the Meat: Cut the chuck roast into several large chunks. In a gallon-size resealable bag, combine 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, and ¼ cup all-purpose flour. Add the roast chunks to the bag, seal it, and shake until each piece is evenly coated with the seasoned flour mixture.
  3. Sear the Roast: Heat 3 tablespoons of olive oil in a 6-quart Dutch oven over high heat. Once hot, sear the coated roast chunks for approximately 2 minutes on each side, turning at least four times for a total of 8-10 minutes until nicely browned. Remove the meat and set it aside on a plate.
  4. Caramelize the Onions: Lower the heat to medium in the Dutch oven and add 3 tablespoons butter, thinly sliced onions, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon granulated sugar. Stir for 2 minutes to combine the butter and seasonings with the onions. Cover the pot and cook the onions, stirring occasionally, for 10 to 15 minutes until tender. Add the minced garlic and cook uncovered for another 10 to 15 minutes until the onions are deeply browned and caramelized.
  5. Assemble for Braising: Nestle the seared roast chunks in the center of the caramelized onions. Drizzle the meat with 3 tablespoons balsamic vinegar and 3 tablespoons Worcestershire sauce. Add 2 bay leaves, 6 sprigs of fresh thyme tied with twine, and 2 sprigs of fresh sage.
  6. Add Potatoes and Liquids: Place the peeled Yukon gold potatoes around the edges of the Dutch oven. Pour 2 to 3 cups beef broth and ½ cup apple cider vinegar over the potatoes—take care to avoid pouring liquid directly on the meat. The broth should reach about halfway up the meat. Cover the pot and transfer it to the oven.
  7. Braise the Roast: Cook in the preheated oven for 3 to 4 hours, or until the meat is tender and easily shredded with a fork. If not tender after 3 hours, continue cooking until it reaches the desired tenderness.
  8. Roast the Garlic: After the roast has been in the oven for 2 hours, prepare the garlic head by cutting off the top to expose the cloves. Drizzle with olive oil, wrap tightly in foil with the opening facing up, and place it on the side of the roasting pot in the oven to roast for 50 to 60 minutes until soft.
  9. Mash the Potatoes: Remove the roasted garlic from the oven and set aside. When the roast is done, remove the pot from the oven and increase the oven temperature to 425°F (218°C). Remove the potatoes to a large bowl, cover to keep warm, and set aside. If necessary, add more broth to keep the onions covered. Return the pot to the oven and cook for an additional 20 to 30 minutes until the top of the meat is caramelized.
  10. Make Garlic Mashed Potatoes: In a small saucepan, combine the roasted garlic, 1/3 cup butter, and ¾ cup heavy cream. Warm over medium-high heat until the garlic softens enough to mash into the liquid. Add a third of this liquid gradually to the mashed potatoes and mix using a hand mixer until smooth and creamy. Repeat with the remaining liquid in thirds. Finally, season with ½ teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper to taste. Cover and keep warm.
  11. Prepare Gravy and Serve: Remove the roast from the pot and shred or slice it. If the gravy is thin, mix 2 tablespoons cornstarch with water to create a slurry, then slowly stir it into the Dutch oven over medium heat until thickened. Return the shredded roast to the gravy and onions mixture. Serve the meat and gravy over the creamy garlic mashed potatoes, garnished optionally with fresh thyme leaves.

Notes

  • For best results, use a heavy Dutch oven that retains heat well for braising.
  • Make sure to brown the meat thoroughly for enhanced flavor.
  • Caramelizing onions slowly is key to developing the rich French onion flavor.
  • The roasted garlic adds a subtle sweetness and depth to the mashed potatoes.
  • If you prefer thicker gravy, do not skip the cornstarch slurry step.
  • Feel free to adjust seasoning to taste at the final step.
  • This recipe requires several hours of roasting, so plan accordingly for a weekend meal or special occasion.

Find it online: https://justsosavory.com/french-onion-pot-roast-with-caramelized-onions-and-creamy-mashed-potatoes-recipe/