There are pot roasts, and then there are amazing pot roasts like this French Onion Pot Roast. Tender beef slow-cooked in caramelized onions and savory broth, until melt-in-your-mouth perfection. This is comfort food at its best; rich, cozy, and bursting with flavor!
Lately, I have been into pot roasts, wanting the comfort and enjoying a family meal. Once the weather turns chilly, we all want food like this. Also, try our Pot Roast Recipe, which is done with coffee. The coffee adds depth and complexity, and a very slight bitter note that adds so much to this recipe.
Why I Love This Recipe
- Adore the deep, rich flavor
- Perfect dinner for company
- Great Sunday supper
- Love that the potatoes cook with the roast
- The house smells amazing
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
6 Quart Enameled Cast Iron Dutch Oven Pot with Lid, Heavy-Duty, Emerald
Measuring Cups & Spoons Set, Stackable Cups and Spoons
KitchenAid Gourmet Stainless Steel Wire Masher, 10.24-Inch, Black
Ingredients for French Onion Pot Roast
Recipe Ingredients
Chuck roast, chunked – This style of roast is preferred for braising. It works because it is a tougher, fattier cut of meat, with connective tissue intact. The long, slow cooking process breaks down the tough tissue into a tender, juicy, and flavorful bite.
Kosher salt and black pepper – Kosher salt is my preferred salt because of the larger crystals and mellow flavor, while still doing what salt does—amplifying the flavor for all the other flavors. Using table salt would make the dish too salty; halve it if using table salt.
All-purpose flour – Flour is the best choice for coating the meat for searing and for thickening while braising.
Olive oil and butter – This recipe calls for both, as olive oil sears the roast pieces best, while olive oil and butter caramelize the onions best by creating a rich, deep flavor with the butter, while not cooking the onions too fast with the olive oil alone. Olive oil is also the best choice for roasting a head of garlic. Butter is the best choice for garlic mashed potatoes.
Jumbo onions – Yellow, white, or sweet onions will work for this recipe. If using jumbo onions, you will only need four. If using large or smaller onions, you will need at least five onions.
Granulated sugar – A little addition of sugar caramelizes onions faster.
Minced garlic – Fresh garlic is a must. You can use fresh garlic cloves, bottled minced garlic, or frozen minced garlic, but not powdered garlic.
Balsamic vinegar and Worcestershire sauce – Balsamic vinegar adds a musky, slightly sweet flavor to the meat and broth. Worcestershire sauce adds a savory, sweet, and tangy flavor to the meat and broth.
Bay leaves, fresh thyme, fresh sage – Fresh thyme and fresh sage are added whole into the pot just before braising. Bay leaves are also added. And contribute to the “French onion” flavor profile this dish needs.
Beef broth and apple cider vinegar – My favorite way to make broth is with Better than Bouillon. The flavor is much more intense than with dry bouillon. I even like it better than pre-made broth. Beef broth will enhance the flavors more than chicken or vegetable broth. I used 1 Tablespoon Beef-Flavored Better than Bouillon for 2 cups of water. Cider vinegar adds depth of flavor and a tangy, acidic flavor. It’s sharp, yet slightly sweet.
Cornstarch – This ingredient is used to thicken the sauce and onions. Since the sauce will be hot, using cornstarch and creating a slurry with water will reduce the likelihood of lumps. Flour would create lumps in this situation.
Garlic Mashed Potatoes
Yukon gold potatoes – This style of potato is my top choice because of the buttery flavor they have after being cooked. They are also more creamy in texture. Yukon gold potatoes make the best garlic mashed potatoes.
Head of garlic – This must be a whole head of garlic that will be roasted in the oven while the roast is braising.
Drizzle of olive oil and Unsalted butter – These both add the required creaminess in the potatoes and so much flavor.
Heavy cream – This ingredient makes a creamy mashed potato. However, half-and-half would work as well as a substitute.
Garlic powder, Kosher salt and black pepper – Taste, you may not need the garlic powder; it is up to you. You will need the salt and pepper.
How To Make French Onion Pot Roast
Preheat oven to 325°F.
Cut the chuck roast into several large chunks. Add salt, pepper, and flour to the meat in a gallon-size resealable bag. Shake to mix. Add roast chunks to the bag. Close and shake until each side of the roast pieces is completely coated with flour seasoning.
In a 6-quart Dutch oven, add olive oil and heat on high heat. When hot, sear the coated roast chunks for 2 minutes on each side, making at least 4 turns, about 8-10 minutes. Remove the roast chunks to a plate.
In the same Dutch oven, over medium heat, add butter, thinly sliced onions, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sugar. Cook for 2 minutes, stirring to distribute the butter and seasoning to the onions. Then cover with a lid and stir occasionally for 10-15 minutes, until the onions are tender. Add the garlic and continue to cook, uncovered, for an additional 10-15 minutes, until the onions are browned and caramelized.
Center roast chunks over the onions and in the center of the pot. Drizzle meat with balsamic vinegar and Worcestershire sauce.
Add the bay leaves, thyme, and sage. Add peeled potatoes to the edges of the pot. Pour beef broth and apple cider vinegar over the potatoes (not the meat) until the meat is halfway submerged.
Cover and place in the hot oven. Braise for 3 to 4 hours, or until the meat is tender and falls apart easily with a fork. If the fork easily pierces the meat and it falls apart, then it is done. If the meat is not tender, re-cover the pot and continue to cook until the meat tests tender.
While the roast is braising, prepare the garlic for roasting by cutting off the top of the garlic and drizzling it with olive oil. Wrap the entire garlic head in foil, with the opening at the cut top. Double wrap to be sure the oil does not leak. After the roast has been in the oven for 2 hours, add the foil-wrapped garlic to the oven, to the side of the roasting pot. You will roast the garlic in the same 325°F oven for 50-60 minutes, or until tender.
Remove the garlic from the oven and set it aside until you are ready to mash the potatoes. When the roast is tender, remove the pot from the oven and turn the oven temperature up to 425°F.
Remove the potatoes to a large bowl, mash, and cover with a lid. Set aside. Add additional broth to the pot if necessary to keep the onions covered. Place the pot back in the oven for 20 to 30 minutes, or until the meat is caramelized on top.
In a small saucepan, add roasted garlic, 1/3 cup butter, and 3/4 cup of heavy cream. Heat on medium-high heat until warmed enough to smash the garlic into the liquid.
Add a third of the butter/garlic liquid to the mashed potato bowl, and with a hand mixer, mix the liquid into the potatoes. Continue adding a third of the liquid each time, mixing the potatoes until they reach a thick, creamy consistency. Add garlic powder, salt, and pepper to taste. Cover and set aside until ready to serve the roast.
Remove the roast from the pot, shred (or cut), and set aside. If needed to thicken the gravy and onions, add 2 Tablespoons of cornstarch to a small bowl and add enough water to make a slurry. Stir with a spoon until smooth. Stir while adding it slowly to the pot of gravy, and continue stirring over medium heat until the mixture has thickened. Mix the shredded roast back into the gravy and onions. Serve over mashed potatoes. Optionally garnish with fresh thyme leaves.
Caramelizing the Onions
Why cover the pot with the lid while caramelizing the onions? Covering the pot with a lid traps the heat and steam, which helps caramelize the onions more quickly by softening them and allowing their natural sugars to release more rapidly. Cover the onions at first to wilt them, and then remove the lid to allow the moisture to evaporate and for the onions to brown and caramelize.
Recipe Pro Tips
FAQS
What is braising?
- Braising is considered a cooking method in which you sear the meat at high heat and then cook it at a low temperature for a long time. The braising process involves cooking the meat in a covered pot with liquid that does not completely cover the food.
- Can I braise the roast another way besides the oven? Yes. Here’s the Instant Pot Instructions.
Additional Recipe Notes for Cooking in the Instant Pot:
Differences from the Dutch oven instructions: Before searing the roast pieces, add butter in tablespoons instead of a whole piece, so it melts faster. The onions are only sautéed for two minutes, but not caramelized. They will cook in the juices. Use two cups of beef broth, even if it does not cover the meat; more broth will be too much. Use three tablespoons of cornstarch to thicken the juices into gravy.
Instructions:
Add olive oil to the Instant Pot and set it to sauté mode. When the oil and pot are hot, sear the meat on all sides (2 minutes each side).
Add three tablespoons of butter, and when melted, add onions, salt, pepper, and sugar. Stir and sauté for 2 minutes. Center roast pieces over the onions and in the center of the pot. Drizzle meat with balsamic vinegar and Worcestershire sauce. Add the bay leaves, thyme, and sage. Add peeled potatoes to the edges of the pot. Pour beef broth and apple cider vinegar over the potatoes (not the meat).
Secure the lid of the Instant Pot and set the valve to the pressure setting. Turn off the sauté mode and set the pressure mode on high for 45 minutes. After the cooking time has ended, allow the pressure to slowly release until it is complete, which takes about 45-60 minutes. Remove the potatoes and the meat. Use the Garlic Mashed Potatoes instructions for the potatoes. Shred the roast. Add 3 tablespoons of cornstarch slurry to the sauce and onions to thicken. Add the shredded roast back into as much sauce as you desire. Use the remaining sauce as gravy for serving.
For this method, I would roast the garlic separately in a toaster oven or the oven. Here is a helpful link on Roasting Garlic.
WHAT TO SERVE WITH FRENCH ONION POT ROAST?
Sides that are just as good as the main course? You betcha, here are some of our favorites.
French Onion Pot Roast Recipe
Ingredients
Ingredients
- 3.5-4 pounds chuck roast chunked
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup all-purpose flour
- 3 Tablespoons olive oil
- 3 Tablespoons butter
- 4 jumbo onions halved and cut pole to pole
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated sugar
- 2 Tablespoons minced garlic 6 cloves
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons Worcestershire sauce
- 2 bay leaves
- 6 sprigs fresh thyme—tied with kitchen twine
- 2 sprigs fresh sage
- 2-3 cups beef broth
- ½ cup apple cider vinegar
- 2 Tablespoons cornstarch
Garlic Mashed Potatoes:
- 2 pounds Yukon gold potatoes peeled and washed
- 1 head of garlic
- Drizzle of olive oil
- 1/3 cup unsalted butter
- ¾ cup heavy cream
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt to taste
- 1 teaspoon black pepper to taste
Instructions
- Preheat oven to 325°F.
- Cut the chuck roast into several large chunks. Add salt, pepper, and flour to the meat in a gallon-size resealable bag. Shake to mix. Add roast chunks to the bag. Close and shake until each side of the roast pieces is completely coated with flour seasoning.
- In a 6-quart Dutch oven, add olive oil and heat on high heat. When hot, sear the coated roast chunks for 2 minutes on each side, making at least 4 turns, about 8-10 minutes. Remove the roast chunks to a plate.
- In the same Dutch oven, over medium heat, add butter, thinly sliced onions, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sugar. Cook for 2 minutes, stirring to distribute the butter and seasoning to the onions. Then cover with a lid and stir occasionally for 10-15 minutes, until the onions are tender. Add the garlic and continue to cook, uncovered, for an additional 10-15 minutes, until the onions are browned and caramelized.
- Center roast chunks over the onions and in the center of the pot. Drizzle meat with balsamic vinegar and Worcestershire sauce.
- Add the bay leaves, thyme, and sage. Add peeled potatoes to the edges of the pot. Pour beef broth and apple cider vinegar over the potatoes (not the meat) until the meat is halfway submerged. Cover and place in the hot oven. Braise for 3 to 4 hours, or until the meat is tender and falls apart easily with a fork. If the fork easily pierces the meat and it falls apart, then it is done. If the meat is not tender, re-cover the pot and continue to cook until the meat tests tender
- While the roast is braising, prepare the garlic for roasting by cutting off the top of the garlic and drizzling it with olive oil. Wrap the entire garlic head in foil, with the opening at the cut top. Double wrap to be sure the oil does not leak. After the roast has been in the oven for 2 hours, add the foil-wrapped garlic to the oven, to the side of the roasting pot. You will roast the garlic in the same 325°F oven for 50-60 minutes, or until tender.
- Remove the garlic from the oven and set it aside until you are ready to mash the potatoes. When the roast is tender, remove the pot from the oven and turn the oven temperature up to 425°F. Remove the potatoes to a large bowl, mash, and cover with a lid. Set aside. Add additional broth to the pot if necessary to keep the onions covered. Place the pot back in the oven for 20 to 30 minutes, or until the meat is caramelized on top.
- In a small saucepan, add roasted garlic, 1/3 cup butter, and ¾ cup of heavy cream. Heat on medium-high heat until warmed enough to smash the garlic into the liquid. Add a third of the butter/garlic liquid to the mashed potato bowl, and with a hand mixer, mix the liquid into the potatoes. Continue adding a third of the liquid each time, mixing the potatoes until they reach a thick, creamy consistency. Add garlic powder, salt, and pepper to taste. Cover and set aside until ready to serve the roast.
- Remove the roast from the pot, shred (or cut), and set aside. If needed to thicken the gravy and onions, add 2 Tablespoons of cornstarch to a small bowl and add enough water to make a slurry. Stir with a spoon until smooth. Stir while adding it slowly to the pot of gravy, and continue stirring over medium heat until the mixture has thickened. Mix the shredded roast back into the gravy and onions. Serve over mashed potatoes. Optionally garnish with fresh thyme leaves.
Comments & Reviews
Kim Melanson says
We loved this recipe! The instructions were straight forward and clear. And the pot roast was melt-in-your-mouth tender! I loved the caramelized onions and the very flavorful gravy over my mashed potatoes. My husband was a fan in every way. I will definitely be making this again for dinner!
Tara Noland says
It really is the best! We loved it to so much!