Description

There’s nothing more comforting than a slow-cooked pot roast infused with the rich flavors of caramelized onions and savory herbs. This Homemade French Onion Pot Roast transforms the classic taste of French onion soup into a hearty, one-pot meal perfect for cozy evenings, family dinners, or special gatherings. The tender beef, sweet onions, and aromatic vegetables create a dish that’s as flavorful as it is satisfying.

Ingredients

Scale

3–4 lbs beef chuck roast
Salt and black pepper, to taste
2 tablespoons olive oil
4 large yellow onions, thinly sliced
4 cloves garlic, minced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 teaspoons Worcestershire sauce
2 cups beef broth (low-sodium preferred)
1 tablespoon Dijon mustard
2 tablespoons tomato paste
3 medium carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
2 bay leaves
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)

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Instructions

Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side, then remove and set aside.
Add the sliced onions to the pot and cook over medium heat, stirring occasionally, until golden brown and caramelized, about 20–25 minutes. Add garlic during the last 2 minutes.
Stir in tomato paste, Worcestershire sauce, Dijon mustard, and thyme. Cook 1–2 minutes to combine flavors.
Pour in the beef broth, scraping the bottom to loosen browned bits. Return the roast to the pot.
Add carrots, celery, and bay leaves. Bring to a gentle simmer and cover with a lid.
Reduce heat to low and cook on the stovetop for 3–4 hours, or transfer to a 325°F (163°C) oven for the same duration, until the roast is fork-tender.
Optional: For thicker gravy, remove the roast and vegetables. Mix cornstarch and cold water to form a slurry and stir into the pot. Simmer 2–3 minutes until thickened.
Serve sliced or shredded with the rich French onion sauce and vegetables.

Notes

Beef chuck roast works best due to its marbling and tenderness.
Add potatoes or parsnips for extra heartiness.
This dish tastes even better the next day as flavors meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Garnish with fresh thyme or parsley for added color and freshness.

Prep Time: 20 minutes
Cook Time: 3–4 hours