Dinner

Savory French Onion Pot Roast Recipe

ByCharlotte Montgomery October 29, 2025October 29, 2025

Introduction

Savor the rich flavors of this Savory French Onion Pot Roast, a comforting dish perfect for any occasion. Tender beef chuck roast slow-cooked with caramelized onions and aromatic herbs creates a deliciously hearty meal. This recipe promises depth and warmth in every bite.

A close-up of a bowl filled with dark brown onion soup, showing soft cooked onions and tender pieces of beef in the broth as the first layer at the base. On top sits a thick toasted white bread slice soaked slightly by the soup, covered by a layer of melted, browned cheese that is bubbly and golden in parts. A small sprig of fresh green herb rests on the cheese. At the side, a piece of toasted bread is held by a woman's hand above the bowl. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 pounds beef chuck roast
2 tablespoons olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 cup beef broth
1 cup dry red wine
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 300°F (150°C).
Step 2: In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until browned. Remove the roast and set it aside.
Step 3: In the same pot, add the sliced onions and cook over medium heat, stirring frequently, until caramelized, about 15-20 minutes. Add minced garlic and cook for an additional 1-2 minutes.
Step 4: Pour in the beef broth, red wine, and Worcestershire sauce. Stir in thyme and rosemary, scraping the pot’s bottom to release browned bits.
Step 5: Return the seared roast to the pot, ensuring it is submerged in the liquid. Cover with a lid and transfer to the preheated oven.
Step 6: Cook for 3 to 4 hours, or until the roast is tender and easily shreds with a fork.
Step 7: For a thicker sauce, remove the roast and place the pot on the stovetop over medium heat. Mix flour with a little water to create a slurry, then whisk it into the sauce. Simmer for a few minutes until thickened.
Step 8: Slice or shred the roast and serve with the sauce, garnished with fresh parsley.

Tips & Variations

Use a good-quality dry red wine such as Cabernet Sauvignon or Merlot to enhance the sauce’s depth.
For extra richness, add a splash of balsamic vinegar along with the Worcestershire sauce.
If you prefer a quicker version, cook the roast in a slow cooker on low for 6-8 hours using the same ingredients.
Feel free to add carrots or mushrooms in step 3 for additional flavor and texture.

Storage

Store leftover pot roast and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent drying out. You can also freeze the cooked roast and sauce for up to 3 months; thaw overnight in the refrigerator before reheating.