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Juicy French Onion Pot Roast with caramelized onions and fresh herbs in a Dutch oven

Juicy French Onion Pot Roast

A slow-baked beef chuck roast with caramelized onions, garlic, and a rich savory onion broth. Tender, hearty, and perfect for family dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs beef chuck roast well-marbled for best tenderness
  • 2 large onions sliced
  • 2 cups beef broth low-sodium recommended
  • 1 packet onion soup mix
  • 4 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • salt and pepper to taste
  • fresh thyme or rosemary for garnish

Equipment

  • Dutch oven or roasting pan
  • Large skillet
  • Meat thermometer

Method
 

  1. Preheat your oven to 300 degrees F (150 degrees C).
  2. Season the beef chuck roast generously on all sides with salt and pepper.
  3. Heat a large skillet over medium-high heat with a drizzle of oil. Brown the roast on all sides until a deep golden crust forms, about 3-4 minutes per side.
  4. Transfer the browned roast to a Dutch oven or deep roasting pan.
  5. In the same skillet, saute the sliced onions over medium heat until fully caramelized, about 8-10 minutes until golden and soft.
  6. Add the minced garlic and cook for 1 additional minute until fragrant.
  7. Pour the caramelized onions and garlic directly over the roast.
  8. In a bowl, whisk together the beef broth, onion soup mix, and Worcestershire sauce. Pour the mixture evenly over the roast. The liquid should come about halfway up the sides of the meat.
  9. Cover tightly with a lid or foil and bake for 3-4 hours until the meat shreds easily with a fork and reaches an internal temperature of 190 degrees F. Check at the 3-hour mark.
  10. Remove from the oven and let rest for 10 minutes before shredding or slicing. Garnish with fresh thyme or rosemary and serve warm.

Notes

For deeper flavor, marinate the roast in the broth and seasoning overnight. Use a meat thermometer and aim for 190 degrees F for the most tender results. For a thicker gravy, remove the roast and simmer the liquid on the stovetop until reduced. Carrots and potatoes can be added with the onions for a one-pot meal.