This French Onion Pot Roast recipe is packed with flavor. It simmers low and slow in the oven in a robust french onion jus until it’s tender and succulent. Serve it over a heaping helping of creamy mashed potatoes for a comfort filled meal.
Easy French Onion Pot Roast Recipe
There’s something comforting about a flavorful pot roast served over a heaping helping of creamy mashed potatoes. This recipe begins with a chuck roast which is perfectly suited for slow cooking. To make it, you’ll season the chuck roast then sear it on each side in a Dutch oven. Next, add the onion, cooking to deglaze the pan to take advantage of all of the flavor from searing the roast. To the pot add the beef stock, sherry and seasonings per the recipe then cover and braise it in the oven until it’s fork tender. Once the roast is cooked, remove it to a platter then thicken the french onion sauce with a cornstarch slurry.
How to Make the BEST French Onion Pot Roast
- Ingredients you’ll need to make homemade French Onion Pot Roast: One 3-4 pound chuck roast trimmed of excess fat, four jumbo onions, beef stock, kosher salt, black pepper, butter, olive oil, granulated sugar, balsamic vinegar, Worcestershire sauce, sherry, minced garlic, bay leaves, fresh time plus cornstarch mixed with cold water to make a slurry for thickening.
- Kitchen tools you’ll need: Dutch oven, measuring cups and spoons, small bowl, sharp knife and chopping board, garlic press and large spoon for stirring.
- This recipe does best using a chuck roast. A london broil isn’t as suited for slow cooking due to the lean nature of the meat. While cooking a chuck roast, the fat renders and makes for a tender and mouthwatering end result.
- Sherry adds the acidic to the sauce that balances the flavor and makes it so delicious. You could use red wine, or extra stock in its place.
- I use jumbo sweet onions in this recipe such as Vidalia or OSO Sweet. You can use yellow onions if that’s your preference, but it will change the flavor. Sweet onions are more mild in flavor.
- The jus for this pot roast is thickened with a cornstarch slurry. To make a slurry, in a small bowl, mix together cornstarch with cold water until completely dissolved then whisk into the liquid. Repeat the process until the sauce is thickened to your taste.
- To make this French Onion Pot Roast in a Crockpot: Season and sear the roast per the recipe and place into a slow cooker. Follow the instructions for Steps 2-5 making the onions per the recipe, then pour over the roast. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove the roast to a platter increase the heat to high, then thicken the sauce with the cornstarch slurry.
- You can make and reheat this pot roast before serving. When doing so, reheat while covered over medium heat on the stovetop or place the Dutch oven back into a preheated 350°F oven covered with foil, jut until heated through. Don’t overcook or it will be tough.
More Easy Beef Recipes to Make
- Open faced Hot Roast Beef Sandwiches are filled with comfort.
- Add this Corned Beef and Cabbage to your St Patrick’s Day celebration.
- Oven Braised Beef Stew with chunks of potatoes and carrots will warm you up from the inside out.
- Tender Slow Cooked Braised Beef Short Ribs are simply delicious.
- Impressive puff pastry wrapped Beef Wellington.
- This Barbecue Beef Brisket melts in your mouth.
- Grilled London Broil from Food Network.
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Helpful Kitchen Items:
French Onion Pot Roast
- 1 3-4 lb boneless chuck roast trimmed of excess fat
- 2 tsp kosher salt divided
- 1 1/2 tsp coarsely ground black pepper divided
- 4 jumbo sweet onions thinly sliced
- 4 Tbsp olive oil plus additional as needed
- 2 Tbsp salted butter
- 1 tsp sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 6 whole cloves garlic
- 2 medium bay leaves.
- 2 15 oz cans low sodium beef broth
- 1/2 cup dry red wine or sherry
- several sprigs fresh thyme
- 1-2 Tbsp cornstarch dissolved in cold water additional as needed to thicken
- Season roast on all sides with 1 1/2 tsp salt and 1 tsp black pepper. (May adjust both to taste)
- In a 6 quart dutch oven or similar oven safe pot, heat 4 Tbsp oil over high heat. Sear roast on all sides then, remove to a platter.
- Turn heat to medium, add butter to oil. Add onions, season with remaining 1/2 tsp salt, 1/2 tsp pepper and sugar. Cook over medium for 10 minutes, stirring occasionally.
- To the onions add balsamic vinegar, worcestershire sauce and garlic. Continue to cook for additional 10 minutes.
- Preheat oven to 325°F. Add bay leaves to onions. Center roast over onions. Add 3 sprigs fresh thyme, beef stock and wine to pot. Cover and place into oven. (You may need to lower oven rack to accommodate the height of the dutch oven.)
- Braise for 3 hours, uncover and test roast for doneness. Once tender, remove roast to a platter and rest while you thicken the sauce.
- Remove thyme sprigs and bay leaves from pot. Place dutch oven on the stovetop.
- In a small bowl, whisk together cornstarch with just enough cold water to dissolve. Bring cooking liquid to a boil and gradually add to pot. Repeat, until thickened to your preference.
- Serve roast drizzled with French onion gravy.
- Season and sear the roast per the recipe and place into a slow cooker.
- Follow the instructions for Steps 2-5 making the onions per the recipe, then pour over the roast.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove the roast to a platter increase the heat to high then thicken the sauce with the cornstarch slurry.