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French Onion Pot Roast
French Onion Pot Roast is fork-tender beef cooked with caramelized onions in a rich, savory broth inspired by French onion soup. Includes slow cooker and stovetop directions.
Equipment
Ingredients
- 2 tablespoons all purpose flour (or gluten-free flour mix)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2.5 lb boneless beef chuck roast (trimmed)
- ½ tablespoon olive oil
- 4 cups onion (thinly sliced half moons (3 small or 2 medium))
- ⅓ cup sherry wine
- 2 cups beef bone broth
- 1 1 ¼-ounce package dry onion soup mix (*check labels for GF or see my homemade recipe in notes (3 tablespoons))
- 4 sprigs thyme
Instructions
- Mix flour, garlic powder, onion powder, salt and black pepper in a small bowl. Rub chuck roast with 1 tablespoon of the mixture. Set aside both the roast & the remaining flour mixture.
- Add ½ tablespoon olive oil and onions to a large pan (starting cold) and cook over medium-low heat until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly; this should take about 25 to 30 minutes. The onions should turn golden and caramelized, and the flavor should be sweet.
- Add remaining flour mixture to the onions and stir to thoroughly combine. Add sherry wine & cook for 1-2 minutes until the onions are thickened and fragrant. Add beef broth and onion seasoning. Stir & transfer to the slow cooker.
- Wipe out the same pan the onions were cooked in (definitely doesn’t have to be clean, but shouldn't be wet), spray with olive oil & heat over medium-high.
- Add seasoned chuck roast and cook on each side until caramelized and brown, about 2 to 3 minutes on each side.
- Transfer the chuck roast to the slow cooker on top of the onion mixture and place thyme sprigs around the meat. Cover and cook on low setting for 8 hours.
- Before the last hour of cooking (at the 7 hour mark), take the roast out and slice into 6 pieces. Taste the broth for salt and adjust as needed. Return the beef back into the onion mixture and finish cooking one more hour until the meat is fork tender.
- Serve with egg noodles, mashed potatoes, mashed cauliflower or roasted potatoes and vegetables.
Stove Method
- Place the browned roast and caramelized onions in a Dutch oven or a heavy, oven-safe pot, and bake in a preheated 375°F oven for 2 ½ hours or until the meat is fork tender. Check that there is enough liquid after 1 ½ hours, and cook until the meat and vegetables are tender.
Notes
This pot roast is meant to be brothy, similar to French onion soup. Spoon your mashed potatoes on top of the gravy.
Homemade Dry Onion Soup Mix
So good and great to keep on hand. Makes 7 1/2 tablespoons- 1/4 cup dried minced onion
- 2 tbsp beef bouillon granules (or use 2 crushed beef bouillon cubes) *use gf if needed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon dried parsley
- 1 demi-baguette
- 6 slices swiss cheese
- Calories- 151
- Total Fat- 5.5g
- Saturated Fat-3g
- Cholesterol- 20mg
- Sodium- 232mg
- Carbohydrates- 16.5g
- Fiber- 0.5g
- Sugar- 0g
- Protein-7.5
Nutrition
Serving: 1/6th of beef with ¾ cups onion soup gravy, Calories: 365kcal, Carbohydrates: 18g, Protein: 45g, Fat: 11.5g, Saturated Fat: 5g, Cholesterol: 124.5mg, Sodium: 832mg, Fiber: 2g, Sugar: 6.5g
- WW Points: 2