Description

This French Onion Pot Roast is the ultimate comfort food! It’s a tender, juicy chuck roast cooked low and slow with caramelized onions, garlic, beef broth, and a touch of balsamic vinegar for a rich, savory flavor. Perfect for Sunday dinner or any time you want a hearty meal with minimal effort.

Ingredients

3 lbs beef chuck roast
2 tablespoons olive oil
3 large yellow onions, thinly sliced
4 garlic cloves, minced
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

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Instructions

Preheat a large Dutch oven or oven-safe pot over medium-high heat. Add olive oil.
Season the chuck roast with salt and pepper. Sear it in the pot for 3–4 minutes per side, until browned. Remove and set aside.
Lower the heat to medium. Add sliced onions and cook for 15–20 minutes, stirring often, until golden and caramelized.
Add garlic and cook for another minute.
Stir in balsamic vinegar and Worcestershire sauce.
Return the roast to the pot and pour in the beef broth. Sprinkle thyme over the top.
Cover with a lid and transfer to a preheated oven at 325°F (160°C). Bake for 3½ to 4 hours, or until the meat is fall-apart tender.
If you’d like a thicker sauce, remove the roast at the end and whisk in the flour over medium heat on the stove until the sauce thickens.

Slice or shred the roast, spoon the onions and sauce over the top, and garnish with fresh parsley.

Notes

This dish goes great with mashed potatoes, egg noodles, or crusty bread.
You can make it a day ahead—it gets even better after sitting overnight.

For a slow cooker version, sear the roast and onions first, then cook on low for 8 hours.