French Onion Pot Roast Recipe

Tender and savory, this French Onion Pot Roast combines the rich flavors of caramelized onions, thyme, and a luscious broth to create the ultimate comfort meal. Braised to perfection and served with a Gruyère topped baguette, it’s a hearty dish perfect for cozy gatherings or weeknight indulgence.

Why This Recipe Works

Unique Sunday Roast: This French onion pot roast recipe reimagines the classic Sunday roast by merging two beloved comfort foods! By taking the familiar warmth of a traditional pot roast and infusing it with the rich, complex flavors of French onion soup, this is a meal that feels both innovative and comfortingly familiar.

Slow Cooked Perfection: The three-hour braising process ensures incredibly tender, succulent meat. During this slow cooking time, the tough muscle fibers and connective tissue in the chuck roast gradually break down, transforming what starts as a tough cut into meat that’s so tender it can be pulled apart with just a fork!

Supplies Needed

• Large Dutch oven (6-quart or larger)
• Sharp knife for slicing onions
• Paper towels
• Wooden spoon or spatula
• Baking sheet
• Forks

Ingredients

• Chuck Roast: Choose a well-marbled piece for the best flavor and tenderness. The fat will render during cooking, creating a super tender and rich roast!
• Kosher Salt & Black Pepper: Add more to taste and season the meat before searing it.
• Olive Oil: Use a high quality olive oil to sear the pot roast before braising it.
• Onions: Onions are essential in this French onion pot roast since they will caramelize and infuse an amazing flavor into this roast!
• Garlic: For a deeper savory flavor.
• Beef Broth: Beef broth is traditionally used here to add moisture which will turn into a gorgeous gravy!
• White Wine: Use a dry white wine here like Sauvignon Blanc or Pinto Grigio.
• Worcestershire Sauce: For a deep umami flavor!
• Butter: Butter is used to caramelize the onions to perfection.
• Flour: Add a bit of flour to thicken the sauce!
• Thyme: Fresh thyme works great here, but you can also use dried in a pinch.
• Baguette: Baguette slices go on top of the roast for that classic French onion soup take!
• Gruyère Cheese: Top it all off with gruyère cheese!

Preparation

1. Season: Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
2. Sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
3. Caramelize Onions: Reduce heat to medium. Add butter to the pot, then onions. Cook, stirring often, until onions are deeply caramelized, about 25–30 minutes. Add garlic during the last 5 minutes of cooking.
4. Add Flour & Liquids: Sprinkle flour over the onions and stir to coat. Slowly pour in beef broth and wine, whisking to prevent lumps. Add Worcestershire sauce and thyme. Bring to a simmer.

Braising Instructions

1. Braise: Return the roast to the pot. Cover and braise in the oven at 325°F for about 3 hours, or until the meat is fork-tender.
2. Shred: Remove the pot roast from the oven and shred the roast. Remove any large pieces of fat that didn’t break down and combine the shredded beef with the broth and onions.
3. Toast the Bread: Place the baguette rounds onto a baking sheet and toast them slightly while you shred the roast. This will prevent them from getting too soggy when topping the pot roast.
4. Layer with Bread & Cheese: Once the meat is shredded, layer the top of the French onion pot roast mixture with slices of toasted baguette rounds and then top with the Gruyère cheese. Place it back into the oven and broil on low for 3-5 minutes or until the cheese is melted, bubbly, and lightly golden brown. Serve and enjoy!
5. Alternative serving method: Place individual servings of the shredded pot roast and onion mixture into individual ramekins. Place a large slice of baguette and 1/4 cup of cheese over the top and broil until melted and golden brown. Serve and enjoy.

Additional Tips

• Take time with the onions – proper caramelization cannot be rushed. The deeper the color, the richer the flavor. But if you rush it, they could burn!
• Don’t skip patting the meat dry before searing. This step ensures better browning and flavor development.
• Toast the baguette slices well! Since you are placing them on top of the liquid, they’ll hold up better against the juicy meat and sauce when they are toasted.
• If you prefer, you can make this French onion pot roast in the crockpot. Follow the instructions to sear it and caramelize the onions, then place everything in the slow cooker and cook for 6-8 hours on low until the meat is fall-apart tender!

What to Serve with French Onion Pot Roast

This luxurious pot roast is hearty enough to stand alone, but I love to pair it with sides like creamy mashed potatoes to soak up the sauce, some Italian roasted vegetables, and a crispy artichoke salad to cut through the richness. 

Leftovers, if you’re lucky enough to have any, can be warmed up on the stove the next day. You can serve it the same way, or try making sandwiches – simply pile the meat and onions on crusty bread with extra cheese and broil until melted.

More Recipes To Try

• Crispy Onion Crusted Pork Tenderloin
• Red Wine Marinated Lamb Chops
• Chuck Roast Ragu
• French Onion Mac and Cheese
• Guinness Braised Beef