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- 3-4 lbs chuck roast - 2 large onions, sliced - 4 cloves garlic, minced

- Savory French Onion Pot Roast

Bring warmth to your family dinners with my Savory French Onion Pot Roast! This comforting dish features a tender chuck roast, sweet caramelized onions, and aromatic herbs for a meal that's sure to impress. Discover easy tips for perfecting this flavorful classic, including cooking techniques and delicious sides to pair. Ready to create unforgettable memories around the dinner table? Click to explore the full recipe and start cooking!
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Ingredients
  

3-4 lbs chuck roast

2 large onions, sliced

4 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

3 tablespoons olive oil

4 large carrots, cut into chunks

3-4 medium potatoes, cut into quarters

1 cup fully melted Gruyère cheese (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (165°C).

    Sear the Roast: Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until a golden brown crust forms. Remove the roast and set aside.

      Sauté Onions and Garlic: In the same pot, add the remaining 1 tablespoon of olive oil. Add the sliced onions and a pinch of salt. Cook the onions over medium heat for about 10-15 minutes, stirring occasionally, until they are caramelized and golden brown. Add the minced garlic and cook for an additional minute.

        Add Liquid and Seasoning: Pour in the beef broth, Worcestershire sauce, and balsamic vinegar. Stir in the dried thyme and rosemary. Bring the mixture to a simmer.

          Combine Ingredients: Return the roast to the pot, nestling it among the onions. Arrange the carrot chunks and potato quarters around the roast.

            Cook the Roast: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for approximately 3 hours, or until the roast is fork-tender.

              Prepare for Serving: Once cooked, remove the pot from the oven. Carefully transfer the roast and vegetables to a serving platter. Let the meat rest for about 10 minutes before slicing.

                Gratinée the Onions: While the roast rests, preheat the broiler. Ladle some of the onion and broth mixture into an oven-safe dish and sprinkle the melted Gruyère cheese generously on top. Broil for 2-3 minutes until the cheese bubbles and turns golden.

                  Serve: Slice the pot roast and serve it alongside the carrots and potatoes. Top each serving with the cheesy sautéed onions. Garnish with fresh parsley.

                    Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 6-8