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Recipe card for French Onion Pot Roast

Cozy French Onion Pot Roast

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Imagine tender, melt-in-your-mouth pot roast infused with the rich, savory flavors of French onion soup. This Cozy French Onion Pot Roast recipe elevates a classic comfort food to a new level of deliciousness. Slow-cooked to perfection, the beef becomes incredibly tender, absorbing the deep, caramelized onion flavors and a hint of thyme. The result is a hearty, deeply satisfying dish with a luscious gravy that’s perfect for spooning over mashed potatoes or crusty bread. This recipe uses simple ingredients and a hands-off cooking approach, making it ideal for busy weeknights or cozy weekend dinners. The combination of savory beef, sweet caramelized onions, and aromatic herbs creates a symphony of flavors that will have everyone asking for seconds. Prepare to be transported to a warm, comforting kitchen in the heart of France with every bite of this unforgettable pot roast. It’s guaranteed to be a family favorite!

  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3-4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red grape juice (or additional beef broth)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Crusty bread or mashed potatoes, for serving (optional)

Instructions

  1. Season the chuck roast generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. This step is crucial for developing rich flavor.
  3. Transfer the seared roast to a slow cooker.
  4. In the same skillet, add the sliced onions and cook over medium heat, stirring occasionally, until deeply caramelized (about 20-25 minutes). This step is key for the French onion flavor.
  5. Add the minced garlic to the caramelized onions and cook for another minute until fragrant.
  6. Pour the beef broth and red grape juice (or additional beef broth) into the skillet, scraping up any browned bits from the bottom. Stir in the balsamic vinegar, tomato paste, Worcestershire sauce, thyme, and bay leaf.
  7. Pour the onion mixture over the roast in the slow cooker. Make sure the roast is mostly submerged in liquid.
  8. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the roast is very tender and easily shreds with a fork.
  9. Remove the roast from the slow cooker and shred it with two forks. Discard the bay leaf.
  10. Skim off any excess fat from the surface of the gravy. Serve the shredded pot roast with the flavorful gravy over mashed potatoes or with crusty bread for dipping.

Notes

For a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. The pot roast can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 120mg

Find it online: https://cookreel.com/french-onion-pot-roast/

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