Juicy French Onion Pot Roast: A Symphony of Flavors in One Pot
Tired of boring weeknight dinners? Craving something that feels both gourmet and comforting? My Juicy French Onion Pot Roast is your answer! This recipe delivers an explosion of flavor with minimal effort. It's a quick, relatively healthy (loaded with veggies!), and outrageously delicious dish that will have your family begging for more. It's so easy, I can even manage it after a long day juggling work and kids. Trust me, this will become your new go-to comfort meal!
Why You Will Love This Recipe
My grandmother, bless her soul, was the queen of comfort food. Her pot roasts were legendary, each one a hug in a bowl. While her original recipe was a closely guarded secret, this Juicy French Onion Pot Roast is my ode to her. I've streamlined the process, infusing it with the rich, savory flavors of French onion soup, bringing a touch of Parisian elegance to a classic family favorite. Every time I make it, I feel like she's right there with me, guiding my hand and filling the kitchen with love.
Ingredients
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For the Roast:
- 3-4 pound Beef Chuck Roast
- 2 tablespoons Olive Oil
- Salt and Black Pepper, to taste
- 1 large Yellow Onion, thinly sliced
- 4 cloves Garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup Beef Broth
- 1 cup Dry Red Wine (optional, but recommended)
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Dried Thyme
- 1 teaspoon Dried Rosemary
- 2 Bay Leaves
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For the French Onion Soup Base:
- 1 (10.75 ounce) can Condensed French Onion Soup
- 1 (1 ounce) package dry Onion Soup Mix
Step-by-Step Instructions for Making the Recipe
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Sear the Roast: Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
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Sauté Aromatics: Add the sliced onions to the pot and cook until softened and caramelized, about 10-15 minutes! Stir them often. Add the minced garlic, carrots, and celery. Cook for another 5 minutes, until fragrant.
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Deglaze and Simmer: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the balsamic vinegar and Worcestershire sauce. Add the thyme, rosemary, and bay leaves.
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Return the Roast: Place the seared roast back into the pot, nestling it amongst the vegetables. Add the condensed french onion soup and the dry onion soup mix. Make sure the roast is mostly submerged in the liquid; add more beef broth if needed.
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Braise the Roast: Bring the liquid to a gentle simmer, then cover the pot tightly. Reduce the heat to low. Let the roast braise for 3-4 hours, or until it is fall-apart tender.
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Rest and Serve: Remove the roast from the pot and let it rest for 10-15 minutes before shredding it with a fork. Discard the bay leaves.
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Thicken the Sauce (Optional): If you desire a thicker sauce, remove some of the braising liquid from the pot and whisk in a tablespoon of cornstarch. Pour the mixture back into the pot and simmer until thickened.
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Serve: Serve the shredded Juicy French Onion Pot Roast over mashed potatoes, rice, or creamy polenta. Spoon the flavorful sauce and vegetables over the top. Enjoy!
Juicy French Onion Pot Roast
Ingredients
Equipment
Method
- Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.3-4 pound Beef Chuck Roast, Salt, Black Pepper, 2 tablespoons Olive Oil
- Add the sliced onions to the pot and cook until softened and caramelized, about 10-15 minutes! Stir them often. Add the minced garlic, carrots, and celery. Cook for another 5 minutes, until fragrant.1 large Yellow Onion, 4 cloves Garlic, 2 carrots, 2 celery stalks
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the balsamic vinegar and Worcestershire sauce. Add the thyme, rosemary, and bay leaves.1 cup Beef Broth, 1 cup Dry Red Wine, 2 tablespoons Balsamic Vinegar, 1 tablespoon Worcestershire Sauce, 2 teaspoons Dried Thyme, 1 teaspoon Dried Rosemary, 2 Bay Leaves
- Place the seared roast back into the pot, nestling it amongst the vegetables. Add the condensed french onion soup and the dry onion soup mix. Make sure the roast is mostly submerged in the liquid; add more beef broth if needed.3-4 pound Beef Chuck Roast, 1 (10.75 ounce) can Condensed French Onion Soup, 1 (1 ounce) package dry Onion Soup Mix, 1 cup Beef Broth
- Bring the liquid to a gentle simmer, then cover the pot tightly. Reduce the heat to low. Let the roast braise for 3-4 hours, or until it is fall-apart tender.
- Remove the roast from the pot and let it rest for 10-15 minutes before shredding it with a fork. Discard the bay leaves.3-4 pound Beef Chuck Roast, 2 Bay Leaves
- If you desire a thicker sauce, remove some of the braising liquid from the pot and whisk in a tablespoon of cornstarch. Pour the mixture back into the pot and simmer until thickened.
- Serve the shredded Juicy French Onion Pot Roast over mashed potatoes, rice, or creamy polenta. Spoon the flavorful sauce and vegetables over the top. Enjoy!