Ingredients
For the Pot Roast
- 3-4 large Yellow onions – Thinly sliced into half-moons
- 3-4 lbs Beef chuck roast – Boneless, well-marbled
- 2 tablespoon Butter – For caramelizing onions
- 2 cloves Garlic – Minced
- 1 packet Dry onion soup mix – Adds rich flavor
- 3 cups Beef broth – Low sodium preferred
- 2 tablespoon Worcestershire sauce – Deepens the umami
- 3 sprigs Fresh thyme – Or 1 teaspoon dried thyme
- 2 Bay leaves – Remove before serving
- 1 teaspoon Dijon mustard – Optional flavor enhancer
- 1 teaspoon Balsamic vinegar – Brightens flavors at the end
- 1 tablespoon Olive oil – For searing beef
- to taste Salt & black pepper – For seasoning
- ½ cup Red wine – Optional; replace part of broth
Optional Toppings and Garnish
- ½ cup Gruyère cheese – Optional topping
- 2 tablespoon Fresh parsley – Optional garnish
Instructions
- Prepare the Onions: Heat butter in a large skillet over medium heat. Add the thinly sliced yellow onions and caramelize them slowly, stirring occasionally, until deeply golden and soft, about 25-30 minutes. Set aside once done.
- Sear the Beef Roast: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and black pepper. Sear the roast on all sides until browned, about 4-5 minutes per side, to lock in flavor and juices. Remove the roast and set aside.
- Deglaze and Build the Base: In the same pot, add minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the dry onion soup mix and stir to combine with the garlic and browned bits. Pour in the beef broth and optional red wine, scraping the pot bottom to deglaze and loosen any flavorful bits.
- Assemble and Cook: Return the seared roast to the pot. Top the roast with caramelized onions. Add Worcestershire sauce, fresh thyme sprigs, bay leaves, and Dijon mustard. Stir gently around the roast to combine flavors. Cover the pot with a tight-fitting lid.
- Slow Cook the Roast: Reduce heat to low and simmer gently on the stovetop for about 3-3.5 hours, or until the beef is tender and easily shreds with a fork. Alternatively, this can be done in a low oven at 300°F (150°C) for the same amount of time.
- Finish the Sauce: Once the roast is cooked, remove the bay leaves and thyme sprigs. Stir in the balsamic vinegar to brighten the sauce. Adjust salt and pepper to taste.
- Optional Cheese Topping: If using Gruyère cheese, sprinkle it over the sliced roast just before serving to allow it to melt slightly from the residual heat.
- Serve: Garnish the pot roast with fresh parsley and serve hot with your choice of side dishes like mashed potatoes, roasted vegetables, or crusty bread.
Notes
- Caramelizing onions slowly is key to unlocking their sweetness and building the signature French onion flavor.
- You can substitute beef chuck roast with brisket or other well-marbled cuts suitable for slow cooking.
- Red wine is optional but adds depth; substitute with more beef broth if avoiding alcohol.
- Gruyère cheese provides a classic French onion soup touch but can be omitted for dairy-free diets.
- If cooking in the oven, cover the pot tightly with foil or a lid to retain moisture.
- For a thicker sauce, reduce the cooking liquid uncovered for 10 minutes after removing the roast.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
