Description
A hearty and savory French Onion Pot Roast featuring tender beef chuck slow-cooked with caramelized onions, garlic, herbs, and root vegetables in a flavorful broth enriched with white wine and onion soup mix. This comforting dish is perfect for a cozy family meal with melt-in-your-mouth meat and delicious vegetables.
Ingredients
Scale
Meat
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
Vegetables
- 2 large onions, sliced
- 4 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 3 cloves garlic, minced
Liquids & Seasonings
- 1 packet onion soup mix
- 1 cup beef broth
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat oil: Heat the olive oil in a large skillet over medium-high heat to prepare for searing the roast.
- Sear roast: Add the beef chuck roast to the hot skillet and sear on all sides until nicely browned, about 4-5 minutes per side, to develop flavor and lock in juices.
- Set aside roast: Remove the browned roast from the skillet and place it on a plate to prepare the base for the sauce.
- Sauté onions: Add the sliced onions to the same skillet and cook over medium heat, stirring occasionally until soft and caramelized, about 10-15 minutes, to deepen the flavor profile.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the aroma.
- Prepare broth mixture: Stir in the onion soup mix, beef broth, dry white wine, fresh thyme, salt, and black pepper into the skillet, mixing well and bringing it to a simmer to meld the flavors.
- Transfer to slow cooker: Place the seared roast into a large slow cooker and pour the onion and broth mixture over it.
- Add vegetables: Surround the roast with the chopped carrots and potatoes, ensuring they are submerged in the liquid for even cooking.
- Slow cook: Cover the slow cooker and cook on low for 7-8 hours until the meat is tender and easily shredded with a fork.
- Shred meat: Carefully remove the roast from the slow cooker to a cutting board and shred into bite-sized pieces using two forks, discarding any large fat pieces.
- Combine and season: Return the shredded meat to the slow cooker and stir it into the vegetables and broth. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the French Onion Pot Roast hot, ensuring each serving contains a hearty mix of tender meat, vegetables, and flavorful broth.
Notes
- For best flavor, use a good quality beef chuck roast with some marbling.
- Caramelizing the onions thoroughly adds rich sweetness and depth to the sauce.
- Slow cooking on low ensures the meat becomes tender and flavorful without drying out.
- Feel free to substitute dry white wine with additional beef broth if you prefer a non-alcoholic version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
