Description
This Caramelized French Onion Pot Roast is the ultimate comfort food—tender, slow-braised beef simmered in a rich, deeply savory sauce made from sweet caramelized onions, herbs, and broth. It’s a cozy, soul-warming dish perfect for holiday gatherings, Sunday dinners, or a hearty make-ahead meal. This easy recipe turns a humble chuck roast into a gourmet centerpiece. Whether you’re looking for dinner ideas, a cozy weekend meal, or a satisfying make-ahead dish, this is one of those food ideas you’ll want to make again and again. Perfect for anyone who loves an easy dinner, quick meal prep, or hearty comfort food.
Ingredients
3–4 lb chuck roast
3 tablespoons olive oil, divided
3 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
2 cups beef broth (low sodium preferred)
1/2 cup dry white wine (or more broth)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and freshly cracked black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
1. Season the chuck roast generously with salt and black pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until well-browned. Remove and set aside.
2. Lower heat to medium, add remaining 1 tablespoon olive oil, and stir in sliced onions with a pinch of salt. Cook for 25–30 minutes, stirring occasionally until deeply golden. Add brown sugar halfway through and garlic in the final 2 minutes.
3. Stir in balsamic vinegar and tomato paste. Scrape the bottom of the pot to deglaze and cook for 2 minutes to deepen flavor.
4. Add broth, white wine (or extra broth), Worcestershire sauce, thyme, rosemary, and bay leaves. Stir and bring to a simmer.
5. Return the seared roast to the pot, nestling it into the broth. Spoon some of the onion mixture on top. Cover with lid and braise in a 325°F (160°C) oven for 3 to 3.5 hours, until the beef is fork-tender.
6. Remove the pot from the oven and let rest, covered, for 10–15 minutes. Discard bay leaves. Slice or shred the roast and serve with the onion gravy over mashed potatoes or your favorite side. Garnish with parsley if desired.
Notes
Caramelizing the onions slowly is essential—don’t rush it; this step builds all the flavor.
A well-marbled chuck roast makes all the difference for tenderness and richness.
If you want a thicker sauce, reduce it on the stovetop after braising or whisk in a cornstarch slurry.
Nutrition
- Serving Size: 1
- Calories: 460
- Sugar: 5
- Sodium: 580
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 1
- Protein: 38
- Cholesterol: 110