Description
This Juicy French Onion Pot Roast is melt-in-your-mouth tender beef slow-cooked with caramelized onions, garlic, and herbs in a rich savory broth. A comforting and flavor-packed dinner that pairs beautifully with mashed potatoes or crusty garlic bread.
Ingredients
- 3–4 lb chuck roast (halal beef)
- Salt & freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth (halal)
- 1 tbsp Worcestershire sauce (halal version)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
Optional for Serving
- Mashed potatoes or crusty garlic bread
- Fresh parsley, for garnish
Instructions
- Prepare the beef: Pat the chuck roast dry and season generously with salt and pepper on both sides.
- Sear the roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the roast and sear 4–5 minutes per side until golden brown. Remove and set aside.
- Caramelize the onions: In the same pot, add butter and sliced onions. Cook over medium heat, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. Add garlic and cook for 1 more minute until fragrant.
- Deglaze and simmer: Stir in beef broth and Worcestershire sauce, scraping up browned bits from the bottom of the pot. Add thyme, rosemary, and bay leaf.
- Return the beef: Place the seared roast back into the pot, nestling it among the onions. Cover with a lid.
- Cook low and slow: Transfer to a 325°F (165°C) oven and cook for 3–4 hours, or until the roast is fork-tender and easily pulls apart.
- Serve: Remove the bay leaf, slice or shred the beef, and spoon the onion gravy over the top. Garnish with parsley and serve with mashed potatoes or garlic bread.
Notes
- For extra richness, add a splash of red wine when deglazing the pan (optional).
- If using a slow cooker, sear the beef and onions first, then cook on LOW for 8 hours.
- Store leftovers in an airtight container for up to 3 days; reheat gently with broth to keep moist.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner, Main Course
- Method: Braising, Oven
- Cuisine: French-American Comfort Food