Description

This classic Dutch Oven Pot Roast Beef with French Onion Gravy is a comforting and flavorful dish featuring a tender chuck roast slow-braised to perfection in caramelized onions, garlic, and a rich broth infusion. The dish is finished with a luscious homemade French onion gravy that perfectly complements the melt-in-your-mouth beef, making it an ideal main course for family dinners or special occasions.

Ingredients

Scale

Beef and Seasoning

3 to 4 lb chuck roast
Salt and pepper, to taste

Cooking Fats

2 tablespoons olive oil
2 tablespoons butter

Vegetables and Aromatics

3 large yellow onions, sliced
4 garlic cloves, minced

Liquid Ingredients

2 cups beef broth
2 tablespoons Worcestershire sauce

Herbs and Thickening

3 to 4 sprigs fresh thyme
1 tablespoon flour or cornstarch (optional, for thickening)
2 tablespoons water (to mix with thickener if needed)

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Instructions

Season the Roast: Generously season the chuck roast with salt and pepper, ensuring all sides are evenly coated for maximum flavor.
Sear the Beef: Heat the olive oil and butter in a Dutch oven over medium-high heat. Sear the roast on all sides for about 4 to 5 minutes per side until a deep, brown crust forms. Remove the roast and set aside.
Caramelize the Onions: In the same pot, add the sliced onions and cook over medium heat, stirring occasionally, for 15 to 20 minutes until they are deeply caramelized. Add the minced garlic and sauté for an additional 1 to 2 minutes to release its aroma.
Deglaze and Add Flavor: Pour in beef broth to deglaze the pot, scraping up all the browned bits stuck to the bottom. Stir in Worcestershire sauce and add the fresh thyme sprigs to infuse the broth with rich herbaceous notes.
Braise the Roast: Return the seared roast to the Dutch oven. Cover with the lid and transfer to a preheated 300°F (150°C) oven. Braise for 3 to 3.5 hours or until the beef is fork-tender and easily pulls apart.
Rest and Thicken Gravy: Remove the roast from the pot and tent with foil to keep warm. Place the Dutch oven on the stovetop over medium heat. Simmer the onion gravy, and if desired, mix flour or cornstarch with water and stir into the gravy. Cook until the sauce thickens to your preferred consistency.
Serve: Slice the beef against the grain to maintain tenderness. Pour the rich French onion gravy over the slices and serve alongside mashed potatoes, roasted vegetables, or your favorite sides.

Notes

Searing the roast creates a flavorful crust and enhances the depth of the gravy.
Caramelizing the onions slowly is key to developing the signature sweet and savory flavor of the French onion gravy.
Use fresh thyme sprigs for the best herb flavor; dried thyme can be substituted but use about 1 teaspoon.
Adjust gravy thickness by adding more or less flour/cornstarch slurry as needed.
Resting the meat before slicing helps retain juices and ensures tenderness.