French Onion Pot Roast

This easy French Onion Pot Roast recipe is a spin on the classic French onion soup. It’s a hearty comfort food meal that makes for the perfect family dinner this fall.

Step-By-Step Instructions

The first step will be to pat the roast dry with a paper towel and then season both sides generously with salt and pepper. In a large Dutch oven you’ll heat the canola oil over medium-high heat and then brown the meat on all sides, roughly 10 minutes total. Remove the meat from the pan to a plate and set aside.

The second step will be to melt your butter in the same Dutch oven and then add your onions. You’ll cook your onions for about 5-7 minutes.

The third step is to add your sherry cooking wine and continue to cook for 2 minutes. You’ll remove the onions from the heat and add your Worcestershire sauce and fresh thyme.

The fourth step will be to add your meat and any juices back to the Dutch oven along with the beef broth. You’ll cover the Dutch oven and bake until fork tender, about 2 – 2 1/2 hours.

Once it’s done cooking you’ll remove the meat from the pot and shred it with two forks. Before I put the meat back into the gravy, I like to skim the fat from the top of the gravy and then thicken the gravy a bit with a cornstarch slurry. You’ll mix two tablespoons of cornstarch with a few spoonfuls of the gravy and whisk until smooth before whisking back into the gravy.

Tom loves this with a side of mashed potatoes, but it would also be delicious with some egg noodles.

Ring in comfort food season with this easy pot roast recipe and I guarantee you’ll have it more than once this season!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

French Onion Pot Roast

Author: MaryAnn Dwyer

Servings: 6 servings

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This easy French Onion Pot Roast recipe is a spin on the classic French onion soup. It's a hearty comfort food meal that makes for the perfect family dinner this fall.

Prep Time 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 5 minutes mins

Ingredients  

1x2x3x

• 1 3 lb. boneless beef chuck roast
• 2 Tbsp. canola oil
• salt and pepper
• 4 Tbsp. butter
• 6 cups yellow onion, cut into 1/4-inch slices and then sliced in half
• 1/4 cup sherry cooking wine
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. fresh thyme leaves
• 1 cup low-sodium beef broth
• 2 Tbsp. corn starch

Instructions 

• Preheat oven to 300 degrees. Pat the roast dry with a paper towel. Season both sides evenly with salt and pepper. In a large Dutch oven, heat the canola oil over medium-high heat. Brown the meat on all sides, about 10 minutes. Remove the meat from the pan to a plate. Set aside.
• Reduce the heat to medium and add the butter to the Dutch oven. Once the butter is melted add your sliced onions. Cook for 6-7 minutes, stirring occasionally. Stir in the sherry cooking wine and continue to cook for 2 minutes. Remove from the heat and add the Worcestershire sauce and fresh thyme. Stir until well combined.
• Add your meat and any juices back to the pot. Pour the beef broth around the roast. Cover and bake for 2-2 1/2 hours until fork tender.
• Remove the meat from the pot and shred it with two forks. Before putting the meat back into the pot, skim the fat from the top of the gravy and then thicken the gravy a bit with a cornstarch slurry. You'll mix two tablespoons of cornstarch with a few spoonfuls of the sauce and whisk until smooth before whisking back into the gravy. Add back in the shredded meat and serve.

Notes

As I mentioned above, this pot roast would be delicious with some added freshly shredded gruyère cheese. After you add your shredded meat back to the gravy, you can top with the shredded cheese. I think 1-1 1/2 cups would work nicely.

Keyword: beef, chuck roast, onions

Cuisine: American, French

Course: Main Dish

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