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.
Servings: 6 servings
Ingredients
- 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.