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Savory French Onion Pot Roast

Savory French Onion Pot Roast for Heartwarming Comfort

This Savory French Onion Pot Roast brings warmth and comfort, perfect for gatherings with tender beef and rich flavors.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 4 pounds Beef Chuck Roast Substitutions can include brisket or round roast.
  • 2 tablespoon Olive Oil Can be replaced with vegetable oil.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.
For the Flavor Base
  • 3 large Yellow Onions Thinly sliced, consider using sweet onions.
  • 4 clove Garlic Minced for added flavor.
  • 1 tablespoon All-Purpose Flour Gluten-free flour can be substituted.
  • 2 tablespoon Tomato Paste Can be replaced with red bell pepper puree.
  • 4 cups Beef Broth Homemade or vegetable broth can be used.
  • 1 cup Red Wine Optional, can substitute with additional beef broth.
  • 2 tablespoon Worcestershire Sauce Soy sauce can be substituted.
  • 2 sprigs Fresh Thyme Dried thyme can be used if fresh is not available.
  • 2 leaves Bay Leaves
For the Vegetables
  • 4 medium Carrots Chopped.
  • 1.5 pounds Baby Potatoes Whole.
  • 1 tablespoon Balsamic Vinegar Can be substituted with apple cider vinegar.
  • 2 tablespoon Fresh Parsley For garnish.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Season the beef chuck roast generously with salt and pepper on all sides.
  3. In the Dutch oven, heat olive oil over medium-high heat and sear the beef for about 4 minutes on each side.
  4. Add thinly sliced onions and sauté for around 5 minutes until soft and caramelized.
  5. Stir in minced garlic and cook for 1 minute until fragrant.
  6. Mix in flour and tomato paste and cook for another minute.
  7. Pour in beef broth, red wine (if using), and Worcestershire sauce, then bring to a gentle simmer.
  8. Add fresh thyme and bay leaves, then return the seared beef to the pot.
  9. Nestle the chopped carrots and baby potatoes around the beef.
  10. Cover the Dutch oven and transfer to the oven to cook for 3 to 3.5 hours.
  11. Remove from the oven, transfer beef and vegetables to a serving platter, and skim off excess fat.
  12. Stir in balsamic vinegar before serving and garnish with fresh parsley.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This recipe fills the kitchen with comforting scents, inviting everyone to gather around the table. For the best flavor, take time to caramelize the onions slowly.

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