Preview: "I am thrilled with how incredibly delicious this Fench Onion Pot Roast turned out! The meat is melt-in-your-mouth tender, after slow cooking to perfection in the perfect caramelized onion gravy!"
Reasons You’ll Love This Recipe
- Unbelievably Tender: Seared and then slow-cooked for hours, the roast turns out perfectly fork-tender and packed with flavor.
- Rich, Savory Gravy: Caramelized onions create a deep, flavorful gravy that coats every bite with deliciousness.
- Minimal Effort, Maximum Flavor: With simple ingredients and hands-off cooking, you get a gourmet-quality dinner without much hassle.
- Perfect for Any Occasion: I love making this for a cozy family dinner, but it’s also great for special occasions. Serve it over my dad’s famous mashed potatoes with Lion House Rolls for a meal to impress!
How to Make French Onion Pot Roast
Making French Onion Pot Roast is all about patience, and it’s so worth the wait. Slowly caramelizing the onions is key! They create the irresistible gravy that soaks into the tender beef as it cooks low and slow. Let the oven do the work, and you’ll be rewarded with an irresistible roast that’s packed with savory goodness!
- Season the Roast: Heat half of the olive oil in a large Dutch oven over medium-high heat on the stovetop. Season the chuck roast all over with kosher salt and black pepper.
- Sear on Each Side: Cook the roast for 3 minutes on each side to develop a browned crust. Remove the roast and then set aside on a plate.
- Add Onions: Reduce to medium heat, then add the remaining olive oil along with the sliced onions to the Dutch oven. Cover and cook the onions, removing the lid to stir occasionally until tender and cooked down. Remove the lid and cook for 15 more minutes, stirring occasionally until the onions are browned. While the onions cook, preheat the oven to 325 degrees Fahrenheit.
- Add Seasonings: Add minced garlic, dried oregano, dried thyme, salt, and pepper, then cook for a couple of minutes.
- Make the Sauce: Whisk the all-purpose flour into the onions, creating a paste, and slowly pour in the beef broth, red wine, and Worcestershire sauce.
- Bake, Shred, and Serve: Add the roast back to the Dutch oven and spoon the gravy mixture over it. Place the lid on the Dutch oven and put it into the preheated oven. Bake the roast for 4 hours or until the meat falls apart easily. Shred the pot roast and serve it fresh!
Choosing & Prepping for the Best French Onion Pot Roast
To have this French onion pot roast recipe turn out melt-in-your-mouth good, it all starts with the right cut of meat!
- Pick the Perfect Cut: For that super tender pot roast, it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck roast is the ideal cut, but brisket is another heavily marbled meat.
- Sear for Maximum Flavor: Searing the meat at a high temperature brings out the most flavor in the meat! It caramelizes the natural sugars and brings out the savory flavor of the beef with its rich brown crust.
Instant Pot and Slow Cooker Pot Roast Instructions
- Instant Pot: If you have an instant pot large enough to fit the roast and all the liquids, you can use it to make this recipe! Once you’ve caramelized the onions and made the gravy, add it along with the roast into the instant pot. Seal it, and set it to manual pressure cook for 60 minutes. Do a natural pressure release and serve.
- Slow Cooker: Once you’ve caramelized the onions and made the gravy, add it, along with the roast, into the crockpot. Spoon some of the gravy and onions over the roast, cover, and Cook on LOW for 7-8 hours until the meat falls apart.
How to Store Leftover French Onion Pot Roast
- In the Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- In the Freezer: Freeze the roast in an airtight freezer-safe container for up to 2 months. I like to freeze my leftovers in portions so I can reheat just what I want to eat rather than the whole thing.
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