Description
A slow-cooked, savory pot roast with sweet, caramelized onions and a rich sauce that soaks into fork-tender beef.
Ingredients
Scale
- 4 pounds beef chuck roast
- 2 large onions, thinly sliced
- 2 cups beef broth
- 1 cup French onion soup
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the beef chuck roast generously with salt and pepper and sear on all sides until golden brown.
- Remove the roast and set aside. Add sliced onions to the pot and caramelize for 10-15 minutes.
- Stir in minced garlic, thyme, and Worcestershire sauce; cook for 1 minute.
- Pour in beef broth and French onion soup, scraping the pot for brown bits.
- Return the roast to the pot, cover, and simmer on the stovetop briefly.
- Cover and transfer to the oven, cooking for 3-4 hours until tender.
- Remove from the oven, let rest, then slice and serve with caramelized onions and sauce.
Notes
Resist peeking while the roast cooks; low-and-slow heat ensures juicy meat. Let the roast rest before slicing for better juice retention.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg