French Onion Pot Roast
This easy French Onion Pot Roast is made with tender beef chuck roast, golden onions, garlic, beef broth, and fresh thyme. Slowly cooked until fall-apart tender, it's the ultimate cozy family dinner with a rich, savory French onion gravy. Includes both Dutch oven and slow cooker instructions!
Servings 6 servings
Ingredients
- 2 tablespoons all-purpose flour or gluten-free flour blend
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2½ pounds boneless beef chuck roast trimmed
- ½ tablespoon olive oil
- 4 cups yellow onions thinly sliced into half-moons
- 4 cups beef bone broth
- 1 1¼-ounce packet dry onion soup mix
- 4 sprigs fresh thyme
Instructions
- Preheat the oven to 300°F. Pat the chuck roast dry, season with salt and pepper, and lightly coat with flour.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium. Add the sliced onions and cook for 15–20 minutes until softened and golden. Stir in the garlic and cook for 30 seconds.
- Pour in the beef bone broth, scraping the bottom of the Dutch oven to release any browned bits.
- Return the chuck roast to the Dutch oven. Sprinkle the dry onion soup mix evenly over the top of the beef and add the thyme sprigs.
- Cover and transfer to the oven. Braise for 3½–4 hours, or until the beef is fork-tender, adding a splash of broth if the pot becomes too dry.
- Remove the thyme stems. Shred or slice the beef and serve with the onions and gravy.
Video
Notes
To Make in the Slow Cooker: This French Onion Pot Roast can easily be made in the slow cooker! Follow the recipe as directed, searing the beef and sautéing the onions before transferring everything to your slow cooker. Reduce the beef bone broth from 4 cups to 2–2½ cups, since the slow cooker retains more moisture. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fall-apart tender.