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!
