Description
A rich and savory pot roast slow-cooked with caramelized onions, mushrooms, and a French onion soup-inspired broth, perfect for a cozy dinner.
Ingredients
- 3 lbs beef chuck roast
- 2 large yellow onions, thinly sliced
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 packet French onion soup mix
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- Salt and black pepper to taste
Instructions
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the sliced onions and cook until caramelized, about 10-15 minutes, stirring occasionally.
- Add the mushrooms and garlic to the pot, cooking for another 5 minutes until softened.
- Stir in the beef broth, French onion soup mix, and Worcestershire sauce, scraping up any browned bits from the bottom.
- Return the seared roast to the pot, add thyme sprigs, and bring to a simmer. Cover and cook on low heat for 3-4 hours, until the meat is tender and shreds easily.
- Serve the pot roast hot with the onions, mushrooms, and gravy spooned over the top.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American