French Onion Pot Roast (Printable)

Tender beef braise with sweet caramelized onions, root vegetables, and rich wine gravy

# What You'll Need:

→ Beef

01 - 3 lbs boneless chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables

04 - 3 large yellow onions, thinly sliced
05 - 4 cloves garlic, minced
06 - 3 large carrots, cut into 2-inch pieces
07 - 1 lb baby potatoes, halved

→ Liquids

08 - 1/2 cup dry white wine
09 - 2 cups beef broth
10 - 2 tbsp Worcestershire sauce

→ Dairy & Fats

11 - 3 tbsp olive oil
12 - 2 tbsp unsalted butter

→ Seasonings & Thickeners

13 - 2 tbsp all-purpose flour
14 - 2 sprigs fresh thyme
15 - 1 bay leaf

→ For Serving (Optional)

16 - 1 cup Gruyère cheese, grated
17 - Chopped fresh parsley

# Directions:

01 - Preheat oven to 325°F.
02 - Pat the beef dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.
03 - 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 beef and set aside.
04 - Reduce heat to medium. Add butter and sliced onions. Cook, stirring often, until onions are deeply caramelized and golden brown, about 20–25 minutes.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and cook, stirring constantly, for 2 minutes to remove raw flour taste.
06 - Pour in white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook until wine is reduced by half, about 2 minutes.
07 - Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Arrange carrots and halved potatoes around the roast.
08 - Bring to a simmer, cover tightly with lid, and transfer to the oven. Braise for 2.5–3 hours, or until beef is fork-tender and easily shreds.
09 - Remove roast and vegetables to a platter. Discard thyme stems and bay leaf. Skim excess fat from the sauce, then simmer on stovetop if needed to thicken further.
10 - For a classic French onion finish, sprinkle grated Gruyère cheese over the roast and broil until melted and bubbly.
11 - Slice or shred the beef and serve with vegetables and gravy. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The gravy becomes this incredible rich fusion of beef and sweet onion that you will want to spoon over everything
  • It transforms tough inexpensive meat into something that falls apart at the mere suggestion of a fork
  • Your entire house will smell like the coziest bistro in Paris
02 -
  • Do not rush the onions because they are the entire foundation of flavor in this dish
  • Let the meat rest for at least 15 minutes before slicing or it will release all its juices
  • The gravy will thicken considerably as it cools so do not over-reduce it
03 -
  • Dry your meat thoroughly before searing or it will steam instead of develop that gorgeous crust
  • Use a wooden spoon to scrape up the fond while deglazing because those browned bits are pure flavor

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