French Onion Beef Pot Roast
Recipes Beef Main Dish
Description
What's for dinner? How about this pot roast that's much like a classic pot roast with caramelized onions in a red wine sauce. It's the perfect satisfying Sunday meal that also provides great sandwiches if you're lucky enough to have leftovers.
Ingredients
3 lb. boneless beef chuck roast, trimmed
3 t. kosher salt, divided
1 t. freshly ground black pepper, divided
3 T. olive oil, divided
6 large yellow onions, thinly sliced (about 12 c.)
4 cloves garlic, minced
3 T. all-purpose flour
1 c. dry red wine
2 1/2 c. low-sodium beef broth
5 sprigs fresh thyme, plus more for serving
2 dried bay leaves
Directions
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Pat the roast dry with paper towels. Season all over with 2 t. kosher salt and 1/2 t. black pepper.
Heat 1 T. olive oil in a large oven-proof Dutch oven or pot over medium-high heat until shimmering. Add the roast; sear until dark golden-brown on both sides, about 4 - 5 minutes per side. Transfer to a platter.
Reduce heat to medium. Add the remaining olive oil, onions, and the remaining salt and pepper; stir well. Cover; cook undisturbed for 5 minutes. Uncover; stir; cover; cook for 5 more minutes.
Uncover; continue cooking, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, 30 - 40 minutes. Be sure to scrape the bottom of the pot while stirring. Reduce the heat as needed if the bottom of the pot is getting too dark.
Meanwhile, place an oven rack in the lower third of the oven. Preheat the oven to 325 degrees F.
Stir the garlic into the onions; cook for 1 minute. Sprinkle the all-purpose flour over the onions; stir well; cook for 1 minute. Stir in the red wine; scrape up any browned bits from the bottom of the pot. Stir in the beef broth, thyme sprigs, and bay leaves.
Return the roast and any juices to the pot; bring to a simmer; cover; transfer to the oven. Cook until the meat is gently falling apart when pricked with a fork, 3 to 3 1/2 hours.
Skim off some of the fat from the surface, if desired. Discard the thyme sprigs and bay leaves.
Shred the roast in the pot.
Serve, garnished with more fresh thyme, if desired.
6-8 servings.
Prep Time
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