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Homemade French Onion Pot Roast Everyone Will Love

Homemade French Onion Pot Roast Everyone Will Love Tonight

Discover how to make a comforting Homemade French Onion Pot Roast everyone will love, infused with rich flavors and hearty ingredients.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds beef chuck roast Provides rich flavor and tenderness
  • 2 teaspoons salt Essential for enhancing overall flavor
  • 1 teaspoon black pepper Essential for enhancing overall flavor
  • 2 tablespoons olive oil Ideal for searing the meat
For the Flavor Base
  • 4 large yellow onions Caramelizes beautifully
  • 4 cloves garlic Brings aromatic depth; mince finely
  • 2 teaspoons fresh thyme leaves Infuses herbal notes
  • 2 tablespoons Worcestershire sauce Adds a rich umami flavor; optional
  • 2 tablespoons Dijon mustard Contributes tanginess and complexity
  • 2 tablespoons tomato paste Provides richness and color to the gravy
For the Vegetables
  • 3 medium carrots Adds natural sweetness and color
  • 2 stalks celery Offers freshness and aromatic notes
  • 2 pieces bay leaves Infuses flavor as it cooks
For Thickening (Optional)
  • 2 tablespoons cornstarch Helps to thicken the gravy; optional
  • 1 cup cold water Used to create a slurry if thickening

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Begin by patting the beef chuck roast dry with paper towels and generously season all sides with salt and black pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add the roast and sear for 3–4 minutes on each side until browned.
  3. Add sliced yellow onions to the pot and reduce heat to medium. Cook until deep golden brown, about 20–25 minutes, stirring frequently.
  4. Stir in tomato paste, Worcestershire sauce, Dijon mustard, and thyme leaves; cook for 1–2 minutes.
  5. Pour in beef broth and return the seared roast to the pot.
  6. Add chopped carrots, diced celery, and bay leaves, and cover the pot. Bring to a gentle simmer.
  7. Reduce heat to low and simmer for 3–4 hours until pot roast is fork-tender.
  8. Remove the roast and vegetables. If desired, prepare a cornstarch slurry to thicken the sauce.
  9. Serve warm, sliced or shredded, alongside the gravy and vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 4mg

Notes

This comforting dish pairs wonderfully with creamy mashed potatoes or crusty bread, allowing everyone to soak up the rich sauce.

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