Description
This Soul Warming French Onion Pot Roast is a tender and flavorful chuck roast slow-cooked with caramelized onions, garlic, and a rich blend of beef broth, Worcestershire sauce, and herbs. It’s a comforting meal perfect for cozy dinners, featuring a savory onion gravy made with a cornstarch thickener for a luscious finish. Choose to cook it slowly in a slow cooker or braise it in the oven for fall-apart tenderness.
Ingredients
Meat and Fats
- 1 (2 pound) chuck roast
- 2 tablespoons butter
- A splash of oil
Vegetables and Aromatics
- 3 cloves minced garlic
- 2 large onions, thinly sliced
Liquids and Sauces
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Spices and Seasonings
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 bay leaf
- ⅛ teaspoon celery seeds (crushed)
- 1 tablespoon sugar
- Salt and pepper to taste
Thickening Agents
- 2-3 tablespoons cornstarch
- ⅓ cup water
Instructions
- Season and Sear the Roast: Pat the chuck roast dry and season generously with salt and pepper on all sides. Heat a large skillet or the Dutch oven over medium-high heat. Add butter and a splash of oil. When the butter melts and crackles, sear the roast for 2-3 minutes on each side until browned. This browning step locks in flavors and contributes to tenderness. Remove the roast and set aside.
- Sauté Onions (Optional): Add a bit more oil if needed, then sauté the sliced onions for 3-4 minutes until they begin to soften and sweat, enhancing their sweetness and flavor.
- Slow Cooker Assembly: If using a slow cooker, layer half of the sautéed onions at the bottom. Add minced garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, crushed celery seeds, sugar, and then place the seared chuck roast on top. Cover the roast with the remaining onions. Cook on low for 6-8 hours until the meat is very tender and falls apart easily.
- Slow Cooker Gravy Finish: Remove the roast and keep it warm. Mix 2 tablespoons cornstarch with water to form a slurry. Stir it into the slow cooker liquid and cook for 5-7 minutes until the gravy thickens. If still thin, add remaining cornstarch slurry and cook a few minutes longer until desired thickness.
- Oven Braising (Alternative Method): Preheat oven to 275ºF. In the Dutch oven, after sautéing onions, add the seared roast back with garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, thyme, bay leaf, celery seeds, and sugar. Ensure liquid covers half the roast, adding more broth if necessary. Cover and braise in the oven for 1 hour 15 minutes. Check tenderness and continue braising for an additional 1 to 1.5 hours until the roast easily pierces with a fork.
- Stovetop Gravy Finish: Remove roast from Dutch oven and keep warm. Heat braising liquid on medium-high until simmering. Stir in cornstarch slurry (2 tablespoons cornstarch mixed with water) and simmer until thickened, about 1-2 minutes. Add remaining slurry if gravy is still thin and cook briefly longer.
Notes
- For a larger roast, increase cooking time proportionally (about 1.5 to 2 times the cook duration for a 3-4 pound roast).
- Searing the meat before slow cooking or braising enriches the flavor and texture.
- Caramelizing onions before adding enhances sweetness and depth, but is optional.
- The recipe offers two cooking methods—slow cooker for hands-off cooking or oven braising for a traditional approach.
- Thickening the gravy with cornstarch slurry ensures a smooth, glossy finish.
- Season to taste, especially salt and pepper, before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours 10 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
