French Onion Pot Roast
French Onion Pot Roast features beef chuck roast seared and braised with deeply caramelized onions, garlic, balsamic vinegar, and beef broth until fall-apart tender.
6
servings20
minutes4
hours400
kcal4
hours20
minutesIngredients
2 tablespoons olive oil
4 pounds beef chuck roast
2 large yellow onions
4 cups beef broth
2 tablespoons balsamic vinegar
2 cloves garlic
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
Directions
- Preheat your oven to 325°F (163°C). In a large Dutch oven, heat olive oil over medium-high heat until shimmering.
- Season the beef chuck roast with salt and black pepper on all sides, and sear it in the hot oil until brown and crusty.
- Remove the roast from the pot and set aside. Slice the onions into thin rings and add them to the pot.
- Lower the heat to medium and cook the onions until they’re caramelized and soft, stirring occasionally to prevent burning.
- Stir in the minced garlic and cook until fragrant, approximately one minute. Add the balsamic vinegar and cook for another minute.
- Return the beef roast to the pot, nestling it among the caramelized onions. Pour in the beef broth and add the dried thyme.
- Cover the Dutch oven and transfer it to the preheated oven. Allow it to cook for about 3 to 3.5 hours until the meat is tender.
- Remove the pot from the oven and let the roast rest before slicing it. Serve with the onions and some of the braising liquid.
Nutrition Facts
- Total number of serves: 4
- Calories: 400kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This French Onion Pot Roast combines the comfort of classic pot roast with the sophisticated flavors of French onion soup, creating a dish that’s both homey and elegant. A perfectly seared chuck roast gets nestled among mountains of sweet, caramelized onions that have been cooked until deeply golden and tender, while balsamic vinegar adds a subtle tang that brightens all the rich flavors. As the roast braises low and slow, it absorbs the aromatic essence of thyme and garlic, becoming so tender it practically falls apart at the touch of a fork—the ultimate Sunday dinner centerpiece.
