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French Onion Pot Roast Recipe

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4 from 85 reviews

This comforting French Onion Pot Roast features a tender, slow-simmered beef chuck roast cooked with caramelized onions, flavorful vegetables, and rich French onion soup. The roast becomes fall-apart tender while absorbing the savory broth, and the addition of tender red potatoes makes it a complete, hearty meal perfect for cozy family dinners.

  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings

Ingredients

Beef and Seasoning

  • 2-2½ pounds Boneless Beef Chuck Roast
  • 1½ teaspoons Salt
  • ½ teaspoon Black Pepper

Vegetables

  • 1 Large Onion, finely diced (white or yellow)
  • 1 Celery Rib, sliced or diced
  • 1 Large Carrot, cut into rounds or half rounds
  • 3-4 Garlic Cloves, minced
  • 1 pound Small Red Potatoes, whole if small, or halved/quartered

Liquids and Others

  • 2 (10.5-ounce) cans Condensed French Onion Soup
  • 10 ounces Water, plus more if needed
  • 2 tablespoons Olive Oil
  • Chopped Parsley for garnish (optional)

Instructions

  1. Prepare the Meat: Trim any large pieces of fat from the chuck roast. Pat the meat dry with paper towels, then season it evenly with salt and black pepper. Let it rest at room temperature for 15-20 minutes if your kitchen is cool to allow more even cooking.
  2. Brown the Roast: Heat 2 tablespoons of olive oil in a large, heavy pot over medium heat until hot. Add the chuck roast and sear it for 5-6 minutes on one side until nicely browned. Flip and brown the other side for another 5-6 minutes. This step locks in juices and adds flavor through caramelization. Remove the roast and set it aside on a plate, covering loosely with foil to keep warm.
  3. Sauté the Vegetables: Without cleaning the pot, return it to medium heat and add the diced onions, sliced celery, and carrot rounds. Cook for about 5 minutes while stirring frequently until the onions soften and start to turn translucent. Add the minced garlic and continue cooking for 1 more minute, stirring constantly to prevent burning.
  4. Deglaze and Add Liquids: Pour in the condensed French onion soup, stirring to combine and scraping up the browned bits from the bottom of the pot for added flavor. Return the chuck roast to the pot, including any juices on the plate. Pour in 10 ounces of water, just enough to cover at least three-quarters of the roast at its thickest part.
  5. Simmer the Roast: Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low and cover the pot. Let the roast cook gently for 2½ hours, checking every 30 minutes to maintain a gentle simmer and adding a little water if needed to keep the roast partially submerged. This slow braising tenderizes the beef thoroughly.
  6. Add Potatoes: After 2½ hours, arrange the small red potatoes around the roast in the pot, ensuring they are submerged in the broth. Increase the heat until the liquid simmers again, then lower to medium-low, cover, and cook for an additional 20-30 minutes until the potatoes and meat are fork-tender and easily pierced.
  7. Serve: Remove the pot from heat. Serve slices of the tender pot roast alongside the cooked potatoes, spooning the flavorful onion broth and vegetables over the top. Garnish with chopped parsley if using. This dish pairs beautifully with a fresh green salad and crusty bread to soak up the rich sauce.

Notes

  • Allowing the roast to come to room temperature before cooking promotes even cooking and better browning.
  • Browning the meat well before slow cooking adds depth and richness to the final flavor.
  • If the liquid reduces too quickly, add a splash of water to maintain enough broth for simmering and to cover the roast and potatoes adequately.
  • Use a heavy, oven-safe pot or Dutch oven for best heat distribution and retention during braising.
  • For a thicker sauce, remove the roast and vegetables and reduce the liquid over medium heat until it reaches desired consistency.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-American

Find it online: https://flavorhug.com/french-onion-pot-roast-recipe/