This French Onion Pot Roast is a warm, slow-cooked beef meal with sweet caramelized onions and rich broth. The roast cooks low and slow until the meat falls apart. You can make it in a heavy oven-safe pot or a Dutch oven. If you like a similar onion flavor in a different dish, try French Onion Soup Rice for a quick side.
Why make this recipe
Make this when you want a comforting, easy meal that feeds many. The onions add deep flavor without long prep. The slow cook time gives tender meat with simple steps you can do ahead. If you want another simple bowl to serve with it, see this easy potato soup for a plain, creamy side.
How to make French Onion Pot Roast
Work in simple steps: caramelize onions, brown the roast, add liquids and herbs, then braise in the oven. Check once or twice while it cooks, but mostly let the oven do the work. Keep the lid on so the meat stays moist and the onions melt into the broth.
Ingredients :
- 2-3 pounds beef chuck roast
- 4 large onions, sliced
- 4 cups beef broth
- 1 cup white wine (optional)
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Bread for toasting
- Cheese for topping (Swiss or Gruyere recommended)
Directions :
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot, heat olive oil over medium heat.
- Add sliced onions and cook until caramelized, about 15-20 minutes.
- Season the beef roast with salt and pepper, then brown it on all sides in the pot with the onions.
- Add garlic, thyme, rosemary, Worcestershire sauce, beef broth, and wine (if using) to the pot.
- Bring to a simmer, then cover and transfer to the oven.
- Cook for 3-4 hours, or until the meat is tender.
- Before serving, toast bread and top with cheese.
- Serve the pot roast with the broth and onions, garnished with the cheesy toast.
How to serve French Onion Pot Roast
Slice or shred the meat and spoon onions and broth over it. Place the toasted, cheesy bread on the side or on top for a French-style bite. For a simple extra side, serve with a grilled baked potato side or plain steamed vegetables.
How to store French Onion Pot Roast
Cool the meat and broth before storing. Put in airtight containers and keep in the fridge up to 3-4 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the fridge and reheat gently on the stove or in the oven until hot.
Tips to make French Onion Pot Roast
- Use a heavy pot or Dutch oven to caramelize onions well.
- Don’t rush the onion step; the deep color gives the best flavor.
- Brown the roast well for better taste and color.
- If you skip wine, add a little extra broth and a splash of vinegar for brightness.
- Let the roast rest after cooking for easier slicing.
Variation
- Use red wine instead of white for a deeper flavor.
- Add mushrooms with the onions for an earthier dish.
- Swap thyme and rosemary for bay leaf and parsley if you prefer different herbs.
- Make individual servings in small oven-safe dishes and top each with cheese and toast.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Chuck roast works best for slow cooking, but brisket or short ribs also work well.
Q: Do I need to use wine?
A: No. Wine adds flavor but you can leave it out. Use extra beef broth and a splash of vinegar instead.
Q: How do I know the roast is done?
A: The meat is done when it is very tender and pulls apart easily with a fork.
Q: Can I cook this in a slow cooker?
A: Yes. Brown the onions and meat first, then transfer to the slow cooker with the liquids and cook 6-8 hours on low.
Q: Can I make this ahead?
A: Yes. Make a day ahead and reheat slowly. The flavors often get better after resting.
Conclusion
This French Onion Pot Roast is a simple, hearty dish that fills the house with good smells and makes a filling meal. For more versions and tips from other cooks, see this detailed take from Soul Warming French Onion Pot Roast Recipe | Little Spice Jar. If you want another home-style version to compare, check the recipe at French Onion Pot Roast – Cooking For My Soul. For a step-by-step guide with photos, read the Kitchn’s full recipe at French Onion Pot Roast Recipe (Fall-Apart Tender!) | The Kitchn.
French Onion Pot Roast
Ingredients
Main Ingredients
- 2-3 pounds beef chuck roast Best cut for slow cooking.
- 4 large onions, sliced Sweet onions preferred for flavor.
- 4 cups beef broth
- 1 cup white wine (optional) Can substitute with extra broth and vinegar.
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil For caramelizing onions.
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Bread for toasting For serving.
- Cheese for topping (Swiss or Gruyere recommended)
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot, heat olive oil over medium heat.
- Add sliced onions and cook until caramelized, about 15-20 minutes.
- Season the beef roast with salt and pepper, then brown it on all sides in the pot with the onions.
- Add garlic, thyme, rosemary, Worcestershire sauce, beef broth, and wine (if using) to the pot.
- Bring to a simmer, then cover and transfer to the oven.
- Cook for 3-4 hours, or until the meat is tender.
Serving
- Slice or shred the meat and spoon onions and broth over it.
- Place the toasted, cheesy bread on the side or on top for a French-style bite.
- For a simple extra side, serve with a grilled baked potato or plain steamed vegetables.