This French Onion Pot Roast is hearty, comforting and full of flavor! Tender, juicy beef braised in a rich broth with caramelized onions, topped with gooey cheese and served with toasted bread – irresistible! This cozy family dinner has all the flavor of French onion soup combined with the comforting heartiness of your favorite pot roast. Perfect for Sunday dinners and holidays!
Comfort food fanatic? Make sure to try these favorites: French Onion Grilled Cheese, French Onion Pork Chops and this Chicken Cordon Bleu Soup!
French Onion Pot Roast Recipe
There’s nothing quite like the cozy comfort of a pot roast and this French Onion Soup version takes it to the next level. Inspired by the rich flavors of French onion soup, this pot roast recipe features fork-tender beef braised with caramelized onions, garlic and herbs in a savory broth. Every bite is hearty, flavorful, and perfect for family dinners or special occasions.
The magic comes from the slow caramelization of onions, which creates a deep, sweet flavor that pairs beautifully with the roast. The roast itself is juicy, tender and entirely irresistible. Enjoy as is or shred and top with provolone or Gruyere and melt under the broiler.
And if you really want to wow your family or guests, serve with toasted baguette slices for a meal that’s as impressive as it is delicious. This French Onion Pot Roast is the ultimate comfort food!
Why You’ll Love This Pot Roast Recipe
All the comfort of French onion soup, but heartier. You get the rich, savory flavor of caramelized onions and herbs, paired with tender beef that makes it a complete meal.
- Melt-in-your-mouth texture. Cooking the roast low and slow ensures it’s juicy, tender, and practically falls apart with a fork.
- Family-friendly and crowd-pleasing. Whether it’s a cozy weeknight dinner or a holiday gathering, this roast is the kind of meal that brings everyone to the table.
- Make-ahead friendly. This recipe actually tastes better the next day, making it perfect for meal prep or stress-free entertaining.
- Elevated yet approachable. While the flavors and presentation are restaurant-quality, the ingredients and steps are simple enough for anyone.
French Onion Pot Roast Ingredients
This comfort recipe features all the classic ingredients you would find in a pot roast and French onion soup. Unbelievably delicious and sure to be a new family favorite!
How To Make French Onion Pot Roast
This French Onion Pot Roast recipe features juicy, fork-tender beef simmered with caramelized onions and herbs in a savory broth. Topped with provolone or Gruyere and served with toasted bread for a delicious French onion soup twist.
Let’s take a quick look at how to make this recipe and as always, you can find the full printable recipe card at the end of this post.
- Pat roast dry and season with salt and pepper.
- Sear roast on all sides and set aside on a plate.
- Melt the butter and then add onions.
- Cook until the onions are caramelized and soft.
- Add the minced garlic. Stir until fragrant.
- Add beef broth, Worcestershire sauce, bay leaves, dried thyme and dried oregano.
- Bring to a simmer.
- Return roast to the pot and bring to a gentle simmer on the stovetop.
- Cover and simmer gently on the stovetop or in 300°F oven for 3½ to 4 hours, or until the beef is fork-tender.
- Remove the roast and discard the bay leaves. Whisk together cornstarch and water and stir into the liquid. Stir for 1-2 minutes until the sauce thickens.
- Return the roast to the pot and shred the beef directly in the pot.
- Sprinkle with shredded cheese and place under broiler for 2 to 5 minutes.
Garnish with fresh chopped parsley and serve with toasted baguette slices.
Storage Information
- Refrigerator: Allow the pot roast to cool to room temperature. Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Freeze cooled pot roast (without the cheese topping) in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Make Ahead: You can prepare the roast a day in advance. The flavors deepen as it rests! Simply reheat and add the optional cheesy topping just before serving.
Variations To Try
- For richer, more complex flavor, add a cup (or more!) of your favorite red wine in place of the beef broth.
- I like Gruyere or provolone on the top of this dish but mozzarella or even Swiss or a combination of cheeses would be delicious.
- Use Texas toast, garlic bread, or even croutons for the topping.
- This recipe can be made in the slow cooker. After caramelizing the onions, transfer everything to the slow cooker and cook on low for 8 hours.
Can I skip caramelizing the onions?
You can, but it won’t have the same depth of flavor. Caramelization is what makes this dish so special. I realize it takes 30+ minutes but the flavor it imparts is well worth the effort.
Do I need to sear the beef first?
Yes! Searing the roast adds flavor and helps lock in the juices.
What if I don’t have a Dutch oven?
Use a large oven-safe pot with a lid, or caramelize the onions on the stovetop and transfer everything to a slow cooker.
Trish’s Tips
- If the onions start sticking too much and creating dark brown bits before they are fully caramelized, add a tablespoon or two of water or beef broth to the pan and scrape the bottom.
- Patting the roast completely dry helps get a good sear and not steam. Make sure your oil is hot before adding the meat. After searing the meat and when adding the broth, make sure to scrape up all those browned bits (fond) from the bottom of the pot. They are packed with flavor.
- Once covered, the liquid should be at a barely-there simmer. Bubbles should gently break the surface. Too vigorous a boil can make the meat tough.
- For a more consistent gentle heat, you can braise this in the oven. After bringing it to a simmer on the stovetop, cover and transfer to a preheated 300°F oven for the same amount of time.
- The sauce needs to come to a simmer/gentle boil for the cornstarch to activate and thicken properly so you may need to increase your heat to medium.
- Provolone is great for melting whereas Gruyère is the classic French Onion Soup cheese and would be fantastic for a sharper, nuttier flavor. A mix is even better!
- Watch the broiler. Cheese can go from perfectly melted to burnt very quickly. Keep a close eye on it.
- If you find a lot of fat has rendered from the roast, you can skim some off the top of the liquid before making the cornstarch slurry. An easy way is to use a ladle and tilt it, or use a fat separator.
More Beef Recipes To Try
- Chicken Fried Steak
- Salisbury Steak Recipe
- Mongolian Beef
- Slow Cooker Italian Beef Sandwiches
- Swedish Meatballs
French Onion Pot Roast
Ingredients
For the Roast
- 3 pounds chuck roast
- fine sea salt to taste
- fresh ground black pepper to taste
- 2 tablespoons avocado oil or other neutral cooking oil
- 2 tablespoons unsalted butter
- 3 large yellow onions thinly sliced (about 6-7 cups sliced)
- 4 cloves garlic minced
- 3 cups beef broth low sodium or beef stock
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons cornstarch
- 4 tablespoons water for the cornstarch slurry
Optional Cheese Topping
- 2 cups provolone or Gruyere, shredded
Serve With
- fresh parsley chopped
- thick slices of baguette or crusty French bread toasted
Instructions
- Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and pepper.3 pounds chuck roast, fine sea salt, fresh ground black pepper
- Heat the avocado oil in your Dutch oven over medium-high heat.2 tablespoons avocado oil
- Place the roast in the hot pot and sear for 4-5 minutes per side, until browned all over. Remove from the pot and set aside on a plate.
- Reduce the heat to medium-low. Add the butter to the Dutch oven. Once melted, add the onions.2 tablespoons unsalted butter, 3 large yellow onions
- Cook slowly, stirring occasionally, until the onions are caramelized and soft. This takes patience – allow at least 30-45 minutes.
- Add the minced garlic during the last 30 seconds of cooking the onions, stirring until fragrant.4 cloves garlic
- Increase the heat to medium-high. Pour in the beef broth, Worcestershire sauce, bay leaves, dried thyme and dried oregano. Bring the mixture to a simmer. Taste and add salt and pepper as needed.3 cups beef broth, 2 tablespoons Worcestershire sauce, 2 bay leaves, 2 teaspoons dried thyme, 1 teaspoon dried oregano
- Return the chuck roast and any accumulated juices from the plate to the pot with the simmering liquid. Bring the liquid back to a gentle simmer on the stovetop.
- Reduce heat to low, cover with a tight-fitting lid, and simmer gently on the stovetop or in a 300°F oven for 3½ to 4 hours, or until the beef is fork-tender. Check occasionally to make sure the liquid is just simmering gently and not boiling; add a bit of water or broth if necessary to maintain liquid level.
- When the beef is tender, carefully remove the roast from the pot to a large plate or bowl. Remove and discard the bay leaves.
- In a small bowl, whisk together cornstarch and water to make a slurry. Slowly whisk the slurry into the liquid. Continue to cook and whisk for 1-2 minutes until the sauce thickens.2 tablespoons cornstarch, 4 tablespoons water
- Return the roast to the pot with the thickened sauce. Use two forks to shred the beef directly in the pot, mixing gently to combine the meat evenly with the sauce.
Optional Cheese Topping
- Sprinkle the roast generously with shredded cheese.2 cups provolone
- Place under a preheated broiler on high for 2-5 minutes, watching closely until the cheese is melted, bubbly, and golden.
- Garnish with fresh chopped parsley and serve with toasted baguette slices.fresh parsley, thick slices of baguette or crusty French bread
Notes
- Refrigerator: Allow the pot roast to cool to room temperature. Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Freeze cooled pot roast (without the cheese topping) in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Make Ahead: You can prepare the roast a day in advance. The flavors deepen as it rests! Simply reheat and add the optional cheesy topping just before serving.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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