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French onion pot roast showing tender shredded beef in rich caramelized onion gravy over creamy mashed potatoes. Classic Sunday dinner comfort food.

French Onion Pot Roast

Classic Sunday dinner featuring tender chuck roast slow braised with caramelized onions in red wine and beef broth until fall apart tender. This french onion pot roast delivers restaurant quality comfort food in 4 hours perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3 to 4 lbs Chuck roast Boneless
  • 4 large Yellow onions Thinly sliced
  • 4 tablespoon Butter Unsalted
  • 2 cups Beef broth
  • 1 cup Red wine Or additional broth
  • 3 tablespoon Worcestershire sauce
  • 6 sprigs Fresh thyme
  • 6 cloves Garlic Minced
  • 2 tablespoon Tomato paste
  • 3 tablespoon All purpose flour
  • 2 tablespoon Olive oil For searing
  • 2 teaspoon Salt Plus more to taste
  • 1 teaspoon Black pepper Freshly ground

Equipment

  • 1 Heavy Dutch oven with lid 5 to 6 quart oven safe
  • 1 Sharp chef's knife For slicing onions
  • 1 Cutting board For prep work
  • 1 Tongs For turning roast
  • 1 Large spoon For stirring and serving
  • 1 Measuring cups and spoons Accurate measurements
  • 1 Meat thermometer Optional for doneness

Method
 

  1. Pat chuck roast dry, season generously with salt and pepper, sear in hot Dutch oven with olive oil 3 to 4 minutes per side until browned
  2. Transfer seared roast to plate, reduce heat to medium
  3. Add butter and sliced onions to pot, cook 20 to 30 minutes stirring occasionally until deep golden brown
  4. Stir in garlic and tomato paste, cook 2 minutes, then sprinkle flour over onions and stir to coat
  5. Pour in red wine, scrape bottom to release browned bits, simmer 3 minutes
  6. Stir in beef broth, Worcestershire sauce and thyme, bring to simmer
  7. Nestle seared roast into onion mixture, spoon gravy over top
  8. Cover Dutch oven with lid, transfer to 325°F oven, braise 3 to 4 hours until fork tender
  9. Remove from oven, let rest 10 minutes, skim excess fat if desired
  10. Shred or slice roast against grain, serve with generous ladles of onion gravy over mashed potatoes

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.