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–+ servings
A delicious serving of French Onion Pot Roast with tender beef, mushrooms, onions, and gravy over mashed potatoes.

French Onion Pot Roast

This recipe makes a tender and flavorful pot roast with classic French onion soup flavors.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 2 large onions thinly sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup dry white wine optional
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 lb cremini mushrooms halved or quartered
  • 1/4 cup fresh parsley chopped, for garnish
  • 4 oz gruyere cheese shredded

Equipment

  • Dutch oven
  • Tongs

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef roast dry with paper towels and season generously with salt and pepper.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
  4. Add the sliced onions to the Dutch oven and cook, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Pour in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the pot.
  7. Stir in the Worcestershire sauce, thyme, and bay leaf.
  8. Return the seared roast to the Dutch oven. The liquid should come about halfway up the sides of the roast.
  9. Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the roast is fork-tender.
  10. During the last 30 minutes of cooking, add the mushrooms around the roast.
  11. Once the roast is tender, remove it from the Dutch oven and let it rest for 10 minutes before shredding or slicing.
  12. Skim any excess fat from the cooking liquid. If desired, you can thicken the sauce by simmering it on the stovetop for a few minutes.
  13. Serve the pot roast with the onions, mushrooms, and cooking liquid. Top with shredded Gruyere cheese and garnish with fresh parsley.

Notes

For an even richer flavor, you can add a tablespoon of tomato paste with the garlic.

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