French Onion Pot Roast

This French Onion Pot Roast combines tender beef, caramelized onions, and a rich, savory broth for the perfect comfort dinner! Everything cooks together in one-pot until the beef is incredibly tender and full of flavor.

I’ve been on a little french onion kick lately lol. Considering I’ve already made French Onion Steak Soup, French Onion Chicken, and my Braised Beef Pasta which is kinda similar. I love how this French Onion Pot Roast takes everything I love about a classic pot roast and combines it with the rich, savory flavors of French onion soup. The caramelized onions, tender beef, flavorful broth, toasted baguette, and melted cheese make this the perfect fall dinner!

Whether you’re making this for Sunday dinner, a family meal, or just because you want to switch things up a bit, this French Onion Pot Roast is a great recipe to try!

WHY THIS RECIPE WORKS

• Caramelized onions: Taking the time to cook the onions until they’re deeply golden adds a rich, and slightly sweet flavor that gives this pot roast its French onion-inspired flavor.
• A good sear: Searing the beef before slow cooking adds another layer of flavor and helps build the foundation for the sauce.
• Red wine: Red wine is totally optional here, but I highly recommend it. It adds additional flavor and depth to the gravy and pairs great with the beef and caramelized onions.
• Toasted baguette: The toasted bread gives you that classic French onion soup element without it being soggy. Adding the cheese makes it even better. 

WHAT IS A BOUQUET GARNI? 

A bouquet garni is a bundle of fresh herbs that is used to flavor soups, stews, sauces, and braised dishes. Traditionally, it can include herbs such as thyme, parsley, and bay leaves, but you can really include whatever you’d like. 

For this French Onion Pot Roast, the bouquet garni is used to infuse the liquid with fresh while the pot roast cooks. Since the herbs are bundled together, they’re typically easier to remove before serving. just be sure to wrap the sprigs all around to hopefully prevent leaves from falling off all in the pot. 

TIPS FOR MAKING FRENCH ONION POT ROAST 

• Caramelizing the onions: Don’t rush the process here. It seems like it’s taking forever, but the longer you allow the onions to caramelize, the more flavor they’ll add to the pot roast.
• Sear the meat: Browning the roast on both sides before it goes into the oven adds a deeper more savory flavor to the finished dish.
• Use a good baguette: A crusty baguette works perfectly because it holds up well when placed on top of the pot roast and melted cheese.
• Toast the baguette first: This is an important step! Lightly toasting the baguette before adding it to the pot roast helps it hold its texture instead of immediately soaking up the liquid and becoming soggy. You want the bread to have a little structure so it can soak up some of the flavorful broth without completely falling apart.
• Don’t add the bread too early: The toasted baguette is best added toward the end of cooking. This keeps it from sitting in the broth for too long and becoming overly soft.

FAQs

CAN I MAKE THIS POT ROAST AHEAD OF TIME?

Absolutely! Pot roast is one of those recipes that can be made ahead of time and reheated. Honestly, in my opinion it tastes even better the next day as the flavors become more developed after sitting overnight. Once cooled, you can store the cooked pot roast in an airtight container in the fridge for about 3ish days.

When you’re ready to serve it, gently reheat the pot roast until warmed through. Prepare the toasted baguette and cheese topping fresh so the bread stays crisp.

CAN I MAKE THIS IN A SLOW COOKER? 

Yes. The method will be slightly different, but will ultimately taste the same. Just be sure to sear the meat and caramelize the onions before transferring everything to the slow cooker. You can add the toasted baguette and cheese at the end.

WHY IS MY POT ROAST TOUGH? 

If your pot roast is tough, you may  simply need to give it more time to cook. Tough cuts of beef become tender as the connective tissue breaks down during slow cooking. Try and focu more on the tenderness of the roast instead of the length of time that you’re cooking it.

 Questions about these French Onion Pot Roast? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!

French Onion Pot Roast

This French Onion Pot Roast combines tender beef, caramelized onions, and a rich, savory broth for the perfect comfort dinner! Everything cooks together in one-pot until the beef is incredibly tender and full of flavor.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Servings 4 People

Ingredients

  

For The Beef

• 2 ½ Pounds Chuck Roast
• Neutral Oil To Coat The Meat, As Needed
• Kosher Salt And Black Pepper As Needed
• 1 ½ Teaspoons Garlic Powder
• 1 ½ Teaspoons Onion Powder
• 1 ½ Teaspoons Smoked Paprika
• 1 Teaspoon Dried Thyme

For The Braising Liquid

• 2 Tablespoons Unsalted Butter
• 2 ½ Large Yellow Onions Sliced
• 6 Cloves Garlic Minced
• 1 Bouquet Garni 4 Sprigs Of Thyme, 4 Sprigs Of Rosemary wrapped in Butchers Twine (See Notes Below)
• 2 Bay Leaves
• 3 Tablespoons All-Purpose Flour
• Kosher Salt And Black Pepper As Needed
• 1 Tablespoon Worcestershire Sauce
• 2 ½ Cups Beef Broth
• ⅔ Cup Dry White Wine
• 2 Tablespoons Dry Red Wine

For The Cheesy Baguette

• 1 Loaf French Baguette Sliced
• 8 Ounces Shredded Gruyere Cheese

Instructions

 

• Pat the chuck roast dry with paper towels. Season with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
• Heat a large Dutch oven over medium-high heat. Add enough neutral oil to lightly coat the bottom of the pot. Sear the chuck roast about for 3–4ish minutes per side, or until a nice crust forms on all sides. Remove the roast from the pot and set aside.
• Reduce the heat to medium and add the butter. Add the sliced onions and cook, stirring occasionally, for about 15–20 minutes, or until the onions are golden and caramelized. Add the garlic and cook for 1–2 minutes, until fragrant. Be careful not to burn the garlic.
• Sprinkle the flour over the onions and stir to combine. Cook for 1 minute. Slowly pour in the white and red wine, stirring constantly to prevent lumps. Add the Worcestershire sauce, beef broth, bouquet garni, and bay leaves. Season with additional kosher salt and black pepper as needed.
• Add the seared chuck roast into the braising liquid. The liquid should come about halfway up the sides of the roast but does not need to completely cover it.
• Cover the Dutch oven with a lid and transfer to a preheated 350°F oven. Cook for 5 1/2-6 hours, or until the beef is tender and easily pulls apart with a fork.
• While the pot roast is finishing, slice the baguette and toast the slices until crisp and lightly golden. Set aside.
• Remove the pot roast, bouquet garni, and bay leaves from the Dutch oven. Return the pot roast to the Dutch oven or shred it into large pieces on acutting board.
• Arrange the toasted baguette slices on the top of the pot roast and sprinkle evenly with the shredded Gruyère cheese. Broil on high for just a few minutes or until the cheese is melted and bubbly. Watching carefully so it doesn’t burn. Enjoy!

Notes

Bouquet Garni: Tie 4 sprigs of thyme and 4 sprigs of rosemary together with butcher’s twine to create a bouquet garni. Wrap all around the sprigs to prevent leaves from falling off during the cooking process.