Description
A comforting and flavorful French Onion Pot Roast that is perfect for a family meal.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 4 sprigs fresh thyme (optional, for garnish)
- 8 ounces Gruyère cheese, shredded (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 325°F.
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until browned. Remove the roast and set it aside.
- In the same pot, add the sliced onions and cook for about 10-15 minutes until they are caramelized and golden brown. Stir in the minced garlic and cook for an additional minute.
- Pour in the beef broth, white wine, and Worcestershire sauce. Scrape the bottom of the pot to release any browned bits.
- Return the roast to the pot and add the dried thyme and bay leaf. Cover the pot with a lid and transfer it to the preheated oven.
- Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally and add more broth if needed to keep the liquid level up.
- If using, sprinkle the shredded Gruyère cheese on top of the roast during the last 15 minutes of cooking. Return to the oven uncovered to melt the cheese.
- Once done, remove the pot from the oven and let it rest for about 10 minutes before slicing. Serve with fresh parsley and additional thyme if desired.
Notes
- For a richer flavor, consider adding a tablespoon of balsamic vinegar to the broth mixture.
- Serve the pot roast over mashed potatoes or egg noodles for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: varies
- Fat: 30g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: varies
- Carbohydrates: 5g
- Fiber: varies
- Protein: 40g
- Cholesterol: varies