Description
This Caramelized French Onion Pot Roast is a tender, flavorful dish featuring a slow-cooked chuck roast infused with rich caramelized onions, balsamic vinegar, and fresh thyme. Perfect for comforting family dinners, this recipe uses a Dutch oven to sear and braise the beef to fork-tender perfection with a luscious onion gravy.
Ingredients
Scale
Beef and Seasoning
- 3–4 lbs chuck roast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Onion Mixture
- 3 large yellow onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 3 cups beef broth
- 4–5 sprigs fresh thyme
Instructions
- Season the Roast: Pat the chuck roast dry with paper towels and season it generously with salt and black pepper on all sides to enhance flavor and help form a crust when searing.
- Sear the Meat: Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
- Caramelize Onions: Add sliced onions to the same pot along with a pinch of salt. Cook over medium-low heat, stirring frequently, until the onions are deeply caramelized and golden brown, about 25–30 minutes.
- Add Garlic: Stir in the minced garlic to the caramelized onions and cook for 1 minute until fragrant, ensuring it does not burn.
- Deglaze the Pot: Pour in balsamic vinegar and Worcestershire sauce. Scrape the bottom of the pot to lift any browned bits and simmer the mixture for 2 minutes to reduce slightly and deepen the flavor.
- Combine and Simmer: Return the seared roast to the pot. Pour in the beef broth and add fresh thyme sprigs. Bring the liquid to a gentle simmer on the stovetop.
- Oven Braise: Cover the Dutch oven and transfer it to a preheated 300°F (150°C) oven. Cook the pot roast for 3 to 3.5 hours until the meat is fork-tender and infused with the rich onion flavors.
- Rest and Serve: Remove the pot roast from the oven and let it rest covered for 10–15 minutes. Slice the meat against the grain and serve topped with the caramelized onion gravy.
Notes
- For best results, use a well-marbled chuck roast which becomes tender and flavorful during slow cooking.
- Be patient when caramelizing onions; low and slow heat develops the richest flavor and sweetness.
- Leftover pot roast can be refrigerated for up to 3 days or frozen for up to 3 months.
- To thicken the onion gravy, remove the roast after cooking and simmer the liquid on the stovetop to reduce further.
- Fresh thyme can be substituted with dried thyme; use about 1 teaspoon if dried.
