Why Make This Recipe
Juicy French Onion Pot Roast is a flavorful dish that combines tender beef with rich, savory flavors. Whether it’s a family dinner or a special occasion, this pot roast is sure to impress. The slow cooking process allows the beef to become incredibly tender, while the onions and garlic create a delicious gravy. This recipe is also easy to make, making it perfect for both novice cooks and seasoned chefs.
How to Make Juicy French Onion Pot Roast
Ingredients:
- 3-4 pounds beef chuck roast
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup French onion soup
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme sprigs (optional)
Directions:
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the roast with salt and pepper, then sear on all sides until browned.
- Remove the roast and set it aside. Add the sliced onions and garlic to the pot, cooking until softened.
- Return the roast to the pot, then add beef broth and French onion soup.
- Bring to a simmer, cover, and transfer to the oven.
- Cook for 3-4 hours, or until the meat is tender.
- Serve warm with the onion gravy.
How to Serve Juicy French Onion Pot Roast
Serve this delicious pot roast warm, spooning the rich onion gravy over the meat. It pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the flavorful juices. For a full meal, add a side of steamed vegetables or a fresh salad.
How to Store Juicy French Onion Pot Roast
If you have leftovers, store them in an airtight container in the refrigerator. The pot roast will stay fresh for up to 3-4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before sealing it in a freezer-safe container. It can last up to 3 months in the freezer.
Tips to Make Juicy French Onion Pot Roast
- For extra flavor, let the roast marinate overnight with the spices before cooking.
- Make sure to brown the meat well; this adds depth to the gravy.
- Adjust the amount of beef broth and French onion soup to your liking, depending on how much gravy you prefer.
MEAL PREP & MAKE-AHEAD TIPS
JUICY FRENCH ONION POT ROAST IS AN EXCELLENT MAKE-AHEAD MEAL BECAUSE THE FLAVORS GET EVEN BETTER THE NEXT DAY. YOU CAN COOK THE ROAST COMPLETELY, LET IT COOL, THEN REFRIGERATE IT IN THE COOKING LIQUID. ONCE CHILLED, ANY FAT WILL RISE TO THE TOP, MAKING IT EASY TO SCOOP OFF BEFORE REHEATING FOR A LIGHTER GRAVY. WHEN YOU’RE READY TO SERVE, REHEAT THE ROAST GENTLY ON THE STOVETOP OR IN THE OVEN UNTIL WARM AND TENDER, BASTING WITH THE ONION GRAVY TO KEEP THE MEAT JUICY. THIS MAKES IT PERFECT FOR HOLIDAYS OR DINNER PARTIES WHEN YOU WANT THE MAIN DISH MOSTLY DONE IN ADVANCE.
IF YOU LIKE TO MEAL PREP, YOU CAN ALSO SHRED OR SLICE THE COOKED ROAST AND PORTION IT INTO INDIVIDUAL CONTAINERS WITH SOME OF THE ONION GRAVY. ADD A SIDE OF MASHED POTATOES, RICE, OR VEGGIES TO EACH CONTAINER FOR READY-TO-HEAT MEALS THROUGHOUT THE WEEK. THE MEAT REHEATS VERY WELL AND STAYS TENDER AS LONG AS YOU KEEP IT IN SOME OF THE SAUCE.
Variation
You can add vegetables like carrots and potatoes to the pot for a heartier meal. This will also enhance the flavor of the broth as everything cooks together.
FAQs
CAN I USE A DIFFERENT CUT OF BEEF?
YES, YOU CAN USE OTHER CUTS LIKE BRISKET OR ROUND ROAST, BUT THE TEXTURE AND COOKING TIME MAY VARY. BRISKET IS A GREAT OPTION BECAUSE IT HAS GOOD MARBLING AND BECOMES VERY TENDER WITH SLOW COOKING, MAKING IT IDEAL FOR THIS TYPE OF RECIPE. ROUND ROAST IS LEANER, SO IT MAY NOT BE QUITE AS RICH OR FALL-APART TENDER, BUT IT WILL STILL WORK IF YOU COOK IT LOW AND SLOW UNTIL IT’S SOFT. WHATEVER CUT YOU CHOOSE, LOOK FOR SOME MARBLING (FAT THROUGHOUT THE MEAT), AS THIS HELPS KEEP THE ROAST JUICY AND FLAVORFUL.CAN I MAKE THIS IN A SLOW COOKER?
ABSOLUTELY! TO ADAPT THIS RECIPE FOR THE SLOW COOKER, SEAR THE ROAST IN A SKILLET FIRST TO DEVELOP A DEEP, RICH FLAVOR, THEN TRANSFER IT TO YOUR SLOW COOKER. ADD THE ONIONS, GARLIC, BEEF BROTH, AND FRENCH ONION SOUP, THEN COOK ON LOW FOR 6–8 HOURS OR ON HIGH FOR ABOUT 4–5 HOURS, UNTIL THE MEAT IS VERY TENDER AND EASY TO SHRED WITH A FORK. THE SLOW COOKER VERSION IS GREAT FOR BUSY DAYS BECAUSE YOU CAN SET IT UP IN THE MORNING AND COME BACK TO A READY-TO-SERVE, FLAVOR-PACKED POT ROAST WITH MINIMAL EFFORT.WHAT CAN I DO WITH LEFTOVER POT ROAST?
LEFTOVER POT ROAST IS PERFECT FOR CREATING NEW, EASY MEALS. YOU CAN SHRED THE MEAT AND USE IT IN SANDWICHES OR SLIDERS WITH MELTED CHEESE AND A SPOONFUL OF THE ONION GRAVY. IT ALSO WORKS BEAUTIFULLY IN TACOS OR BURRITOS, ESPECIALLY WHEN PAIRED WITH FRESH TOPPINGS LIKE SALSA, PICKLED ONIONS, OR AVOCADO. ANOTHER OPTION IS TO SERVE THE LEFTOVER BEEF OVER BUTTERED NOODLES OR MASHED POTATOES FOR A QUICK COMFORT DINNER, OR ADD IT TO A VEGETABLE SOUP FOR EXTRA PROTEIN AND RICHNESS. THIS MAKES THE RECIPE NOT ONLY DELICIOUS ON DAY ONE BUT ALSO VERY PRACTICAL FOR MULTIPLE MEALS.
Juicy French Onion Pot Roast
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast Choose a marbled cut for tenderness.
- 2 large onions, sliced Sweet onions work best.
- 4 cloves garlic, minced
- 1 cup beef broth Low sodium recommended.
- 1 cup French onion soup Use condensed version for richer flavor.
- 2 tablespoons olive oil For searing the meat.
- Salt and pepper to taste
- Fresh thyme sprigs (optional) Add freshness to the dish.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season the roast with salt and pepper, then sear on all sides until browned.
- Remove the roast and set it aside.
- Add the sliced onions and garlic to the pot, cooking until softened.
- Return the roast to the pot, then add beef broth and French onion soup.
- Bring to a simmer, cover, and transfer to the oven.
Cooking
- Cook for 3-4 hours, or until the meat is tender.