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Savory French Onion Pot Roast

Savory French Onion Pot Roast: Cozy Comfort Food Awaits

Indulge in the warm, delicious flavors of Savory French Onion Pot Roast, perfect for family gatherings or cozy nights.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lbs Beef Chuck Roast Can substitute with brisket or round roast.
  • 2 tablespoon Olive Oil Can replace with vegetable oil.
  • 1 tablespoon Salt
  • 1 tablespoon Black Pepper
For the Flavor Base
  • 4 large Yellow Onions Sliced; shallots can be used as a substitute.
  • 4 cloves Garlic Minced; garlic powder can be an alternative.
  • 2 tablespoon All-Purpose Flour Cornstarch can be used for gluten-free options.
  • 2 tablespoon Tomato Paste Optional; can be omitted if desired.
  • 4 cups Beef Broth Can replace with chicken or vegetable broth.
  • 1 cup Red Wine Optional; use additional beef broth for non-alcoholic version.
  • 2 tablespoon Worcestershire Sauce
Herbs and Vegetables
  • 2 teaspoon Thyme Fresh or dried; oregano can be used as a substitute.
  • 2 leaves Bay Leaves Optional; can leave out if unavailable.
  • 3 medium Carrots Cut into chunks; parsnips can be a substitute.
  • 1.5 lbs Baby Potatoes Halved; regular potatoes cut into chunks can be used.
Final Touches
  • 2 tablespoon Balsamic Vinegar Can also use lemon juice for acidity.
  • ¼ cup Fresh Parsley Chopped for garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Savory French Onion Pot Roast
  1. Preheat your oven to 325°F (163°C).
  2. Generously season your beef chuck roast with salt and pepper on all sides.
  3. In a Dutch oven, heat olive oil over medium-high heat and sear the roast for 4 minutes on each side.
  4. Add sliced yellow onions and sauté for about 5 minutes until golden brown and caramelized.
  5. Stir in minced garlic and cook for an additional minute until fragrant.
  6. Sprinkle all-purpose flour over the mixture and stir for about 1 minute to form a paste.
  7. Pour in the beef broth and red wine, scraping the bottom to release flavorful bits.
  8. Add thyme and bay leaves, then return the seared roast to the pot.
  9. Arrange carrot chunks and halved baby potatoes around the roast, partially submerged in the sauce.
  10. Bring the pot to a gentle simmer, cover, and transfer to the oven for 3 to 3.5 hours.
  11. Transfer the roast and vegetables to a serving platter, covering them to keep warm.
  12. Skim excess fat from the sauce and stir in balsamic vinegar before serving.
  13. Slice the roast against the grain, serve with vegetables and sauce, and garnish with fresh parsley.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allow the roast to rest before slicing for maximum juiciness and tenderness.

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