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A close-up shot showcases a delicious French Onion Pot Roast with melted cheese and caramelized onions, ready to be served.

Easy French Onion Pot Roast

This Easy French Onion Pot Roast recipe transforms a simple chuck roast into a tender, melt-in-your-mouth meal infused with the rich, savory flavors of classic French onion soup. It's surprisingly easy to make and perfect for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb chuck roast
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 2 carrots, peeled and chopped optional
  • 2 celery stalks, chopped optional
  • Crusty bread, for serving optional
  • Shredded Gruyere or Swiss cheese, for serving optional

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Tongs
  • Paper towels
  • Two forks

Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt, pepper, dried thyme, and dried rosemary.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
  4. Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes.
  5. Add the minced garlic to the pot and cook for another minute, until fragrant.
  6. Pour in the condensed French onion soup and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  7. Add the Worcestershire sauce and bay leaves to the pot.
  8. Return the seared roast to the pot. The liquid should come about halfway up the sides of the roast. Add more beef broth if needed.
  9. Add carrots and celery, if using.
  10. Bring the liquid to a simmer, then cover the pot tightly. Reduce the heat to low and simmer for 3-4 hours, or until the roast is fork-tender. Alternatively, transfer to a 325°F (160°C) oven for the same time.
  11. Carefully remove the roast from the pot and place it on a cutting board. Use two forks to shred the roast into bite-sized pieces.
  12. Skim off any excess fat from the surface of the cooking liquid. Discard the bay leaves.
  13. Return the shredded roast to the pot and stir to combine with the sauce.
  14. Serve the French Onion Pot Roast hot, spooned over crusty bread. Top with shredded Gruyere or Swiss cheese and broil until melted and bubbly, if desired.

Notes

For a deeper flavor, add 1/2 cup of dry red wine after sautéing the onions. You can also add other root vegetables like parsnips, turnips, or potatoes. Fresh thyme and rosemary are great additions. A pinch of red pepper flakes can add a subtle kick. This recipe can also be adapted for a slow cooker, cooking on low for 6-8 hours or high for 3-4 hours after searing the roast and sauteing the onions. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.