Description
A comforting French Onion Pot Roast recipe that combines tender seared beef chuck roast with caramelized onions, garlic, and a savory broth. Slow-cooked with carrots and potatoes, this dish delivers rich, hearty flavors perfect for a satisfying meal.
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
Seasonings & Liquids
- 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 the olive oil: Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Sear the 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 lock in the juices and develop flavor.
- Remove the roast: Take the browned roast out of the skillet and set it aside on a plate.
- Sauté the onions: Add the sliced onions to the same skillet and cook over medium heat, stirring occasionally until they are soft and caramelized, about 10-15 minutes, enhancing the sweetness and depth of flavor.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn.
- Create the broth mixture: Stir in the onion soup mix, beef broth, dry white wine, fresh thyme, salt, and black pepper, bringing the mixture to a simmer. Combine thoroughly to blend all the flavors.
- Transfer to slow cooker: Place the seared roast in a large slow cooker and pour the onion and broth mixture over it.
- Add vegetables: Arrange the chopped carrots and potatoes around the roast, ensuring they are mostly submerged in the broth for even cooking.
- Slow cook: Cover the slow cooker with the lid and cook on low for 7-8 hours, or until the meat is tender and can be shredded easily with a fork.
- Shred the roast: Remove the roast carefully onto a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large fat pieces to ensure a leaner dish.
- Combine shredded meat and vegetables: Return the shredded roast to the slow cooker and stir it into the vegetables and broth, mixing thoroughly for consistent taste.
- Adjust seasoning and serve: Taste the pot roast and adjust salt or pepper as needed. Serve hot, ensuring each serving has a balanced mix of meat, vegetables, and flavorful broth.
Notes
- For best results, choose a well-marbled beef chuck roast to keep the meat tender during slow cooking.
- Caramelizing the onions properly will greatly enhance the depth of flavor in the dish.
- If you prefer, red wine can substitute dry white wine for a richer flavor.
- Leftovers can be refrigerated for up to 3 days and taste great when reheated.
- This recipe is perfect for a slow cooker but searing the meat beforehand adds essential flavor.