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- 3-4 pounds of beef chuck roast - 4 large onions, thinly sliced - 4 cloves of garlic, minced

- Savory French Onion Pot Roast

Elevate your dinner game with this savory French onion pot roast recipe! Combining the rich flavors of French onion soup with a tender beef roast, this dish is perfect for family gatherings or cozy nights in. With easy-to-follow steps and simple ingredients, you can create a heartwarming meal that will leave everyone asking for seconds. Click through to discover the full recipe and bring this delicious comfort food to your table!
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Ingredients
  

3-4 pounds beef chuck roast

4 large onions, thinly sliced

4 cloves garlic, minced

2 cups beef broth

1 tablespoon Worcestershire sauce

2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper to taste

3-4 sprigs fresh parsley, for garnish

Optional: 1 teaspoon sugar (to caramelize onions)

Instructions
 

Prepare the Onions: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions, a pinch of salt, and cook slowly until they start to soften (about 15-20 minutes). If desired, stir in the sugar to help caramelize the onions further. Cook until they are golden brown and sweet, stirring occasionally.

    Sear the Roast: While the onions are cooking, heat a large pot or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.

      Sauté Garlic: In the same pot, add the minced garlic and sauté for about 1 minute until fragrant.

        Combine Ingredients: Return the seared roast to the pot and pour in the beef broth and Worcestershire sauce. Add the caramelized onions and thyme, ensuring the onions are spread evenly around the meat.

          Cook the Roast: Bring the liquid to a simmer, then cover the pot with a lid. Reduce the heat to low and let it cook for 3-4 hours. Alternatively, you can put it in a preheated oven at 300°F (150°C) for the same duration. The meat should be tender and easily shredded with a fork.

            Rest and Serve: Once done, remove the pot from heat and let the roast rest for 10-15 minutes before slicing. Taste the broth and adjust the seasoning with salt and pepper if needed.

              Garnish and Plate: Serve slices of the pot roast topped with the cooked onions and some of the broth, garnished with fresh parsley.

                Prep Time: 30 minutes | Total Time: 4 hours | Servings: 6-8