Description

This Dutch Oven Pot Roast Beef with French Onion Gravy is a comforting, hearty meal perfect for family dinners. Tender chuck roast is seared to perfection, then slow-braised with caramelized onions, garlic, and a flavorful beef broth infused with Worcestershire sauce and fresh thyme. The result is a rich, melt-in-your-mouth roast served with a luscious onion gravy that’s ideal over mashed potatoes or roasted vegetables.

Ingredients

Scale

Main Ingredients

3 to 4 lb chuck roast
2 tablespoons olive oil
2 tablespoons butter
3 large yellow onions, sliced
4 garlic cloves, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
3 to 4 sprigs fresh thyme
Salt and pepper, to taste

Optional Thickening

1 tablespoon flour or cornstarch
2 tablespoons water (to mix with thickener if needed)

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Instructions

Season the Roast: Generously season the chuck roast on all sides with salt and pepper to enhance the meat’s natural flavors.
Sear the Meat: Heat olive oil and butter in a Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 4–5 minutes per side. Remove the roast and set aside.
Caramelize Onions: In the same pot, add the sliced onions and cook over medium heat for 15–20 minutes, stirring occasionally until they become deeply caramelized. Add the minced garlic and sauté for an additional 1–2 minutes until fragrant.
Deglaze the Pot: Pour in the beef broth to deglaze, scraping up the browned bits from the bottom. Stir in Worcestershire sauce and fresh thyme sprigs for added depth of flavor.
Braise the Roast: Return the roast to the pot, cover, and place in a preheated oven at 300°F (150°C). Braise for 3 to 3.5 hours until the beef is fork-tender and infused with the rich flavors of the gravy.
Rest and Thicken Gravy: Remove the roast and tent with foil to rest. Meanwhile, simmer the gravy on the stovetop. If you desire a thicker consistency, mix flour or cornstarch with water and stir it into the gravy. Cook until it reaches your preferred thickness.
Serve: Slice the beef against the grain to ensure tenderness. Pour the flavorful onion gravy over the slices and serve alongside mashed potatoes or roasted vegetables for a fulfilling meal.

Notes

For best results, use a well-marbled chuck roast as it breaks down beautifully during braising, yielding tender meat.
Allow the roast to rest before slicing to help retain juices.
You can prepare the onions the day before to save time on cooking day.
If you prefer gluten-free, use cornstarch as the thickener instead of flour.
The gravy can be strained if you prefer a smoother texture.