Juicy French Onion Pot Roast
A tender and juicy beef roast surrounded by sweet, caramelized onions and a savory broth, perfect for chilly nights.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast This cut is perfect for slow cooking; it becomes tender and flavorful.
- 2 large onions, sliced These onions caramelize beautifully, providing that signature sweetness.
- 4 cloves garlic, minced Garlic adds depth and richness to the dish.
- 1 cup beef broth Enhances moisture and flavor; use low-sodium for control.
- 1 cup French onion soup Brings that classic taste; reduces prep time.
- 2 tablespoons olive oil Use for browning the meat and adding richness.
- 1 teaspoon dried thyme Adds a lovely herbal note.
- to taste Salt and pepper Essential for bringing all the flavors together.
- Fresh parsley for garnish (optional) A little color and freshness on top.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Season the beef chuck roast generously with salt and pepper.
- Slice the onions and mince the garlic.
- Heat olive oil in a large oven-safe pot over medium heat.
Cooking
- Sear the roast on all sides until browned (about 3-4 minutes per side).
- Remove the roast and set it aside.
- In the same pot, add sliced onions and garlic. Sauté until the onions are soft and caramelized.
- Return the roast to the pot, add the beef broth, and French onion soup. Sprinkle thyme on top.
- Bring to a simmer, cover, and transfer to the oven.
Serving
- Cook for about 3 hours or until the meat is fork-tender.
- Remove from the oven and let it rest for a few minutes.
- Slice the roast and serve with the onion broth, garnished with parsley if desired.
Notes
This pot roast is perfect for meal prep and tastes better the next day. Store leftovers in airtight containers in the fridge for up to 3-4 days. You can freeze it for up to 3 months.