FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
french onion pot roast recipe
- Total Time: 240 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This recipe creates a fork-tender pot roast by slow-braising beef chuck with caramelized onions, resulting in a luscious gravy topped with melted provolone cheese, inspired by classic French onion soup.
Ingredients
- 1.6 kg beef chuck roast
- 1 tbsp kosher salt
- 1 tsp black pepper
- 0.5 cup all-purpose flour
- 2 tbsp vegetable oil (for searing)
- 4 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tsp granulated sugar
- 1 head garlic (about 12–15 cloves), peeled whole
- 0.25 cup vegetable oil (for confit)
- 3 cups beef broth
- 2 bay leaves
- 8 sprigs fresh thyme, divided
- 170 g provolone cheese, sliced or grated
Instructions
- Prep and Sear Roast: Pat the beef roast dry; season with salt and pepper, then dredge in flour, shaking off excess. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deep brown (about 3-4 minutes per side), then remove and set aside.
- Caramelize Onions: Add butter to the Dutch oven, then add sliced onions and sugar. Cook over medium heat for 20-25 minutes, stirring occasionally, until deeply caramelized.
- Prepare Garlic Confit: In a separate small saucepan, combine peeled whole garlic cloves with 0.25 cup oil. Heat over very low heat for 15-20 minutes until garlic is soft and tender. Remove from heat.
- Braise the Roast: Pour beef broth into the Dutch oven with the caramelized onions; scrape up any browned bits from the bottom. Add bay leaves, half of the thyme sprigs, and the garlic confit (with oil). Return the roast to the pot. Bring to a gentle simmer on the stovetop, then cover tightly.
- Slow Cook in Oven: Transfer the covered Dutch oven to a preheated 160°C (325°F) oven. Braise for 3 to 4 hours, or until the beef is fork-tender and pulls apart easily.
- Rest and Reduce Sauce: Remove the roast from the pot and let it rest on a cutting board, covered with foil, for at least 15 minutes. While resting, remove bay leaves and thyme sprigs from the sauce. Skim excess fat. If desired, simmer sauce over medium-high heat for 10-15 minutes to reduce and thicken, then season to taste.
- Broil with Provolone: Slice or shred the rested beef. Arrange in serving bowls or return to the Dutch oven with sauce. Top evenly with provolone cheese. Broil for 2-3 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve and Garnish: Garnish with remaining fresh thyme sprigs and serve immediately.
Notes
Add a splash of balsamic vinegar when deglazing to deepen the flavor. Pat the beef thoroughly dry before seasoning and searing for better crust development. Keep the lid sealed during braising to retain moisture and temperature for a tender result.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Dish
- Method: Braising, Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 100 mg