Description
A hearty, slow-cooked pot roast infused with rich French onion flavors, tender beef, caramelized onions, and a savory broth that’s perfect for a cozy dinner.
Ingredients
- 3-4 lbs beef chuck roast
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup dry red wine (or additional beef broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 4 cups sliced mushrooms (optional)
- Fresh parsley for garnish
Instructions
- Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
- Reduce heat to medium. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the onions and stir well, cooking for 1-2 minutes. Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add Worcestershire sauce, thyme, rosemary, and bay leaves.
- Return the roast to the pot. Add mushrooms if using. Cover and cook on low heat (simmer) for 2.5-3 hours, or until the meat is fork-tender. Alternatively, cook in a 325°F oven for the same time.
- Remove bay leaves. Taste and adjust salt and pepper. Garnish with fresh parsley before serving. Serve over mashed potatoes, egg noodles, or with crusty bread.
Notes
You can customize the seasonings to taste. For a richer flavor, use a good quality red wine. The pot roast can also be made in a slow cooker: after searing and caramelizing, transfer everything to a slow cooker and cook on low for 8 hours.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main
- Cuisine: French-American