Description

This French Onion Pot Roast recipe features a tender, slow-cooked boneless beef chuck roast infused with caramelized onions, sherry wine, and a savory onion soup seasoning. Cooked low and slow in a slow cooker or alternatively baked in the oven, the roast develops rich flavors and a melt-in-your-mouth texture, making it perfect for a comforting family dinner. Serve with egg noodles, mashed potatoes, or roasted vegetables for a complete hearty meal.

Ingredients

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Seasoning for Roast

2 tablespoons all purpose flour (or gluten-free flour mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
2.5 lb boneless beef chuck roast (trimmed)

For Cooking Onions & Sauce

½ tablespoon olive oil
4 cups onion (thinly sliced half moons; about 3 small or 2 medium onions)
⅓ cup sherry wine
2 cups beef bone broth
1 1¼-ounce package dry onion soup mix (about 3 tablespoons; check labels for gluten-free or use homemade onion soup mix)
4 sprigs thyme

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Instructions

Prepare Seasoning: In a small bowl, mix the flour, garlic powder, onion powder, kosher salt, and black pepper. Rub 1 tablespoon of this mixture evenly over the trimmed beef chuck roast. Set aside both the rubbed roast and the remaining seasoning mixture for later use.
Caramelize Onions: Add ½ tablespoon olive oil and the sliced onions to a large pan starting from cold. Cook over medium-low heat, stirring frequently and adjusting heat to prevent burning, for about 25 to 30 minutes. The onions should become golden, deeply caramelized, and sweet in flavor.
Make Onion Sauce: Stir the remaining flour seasoning into the caramelized onions until well combined. Add the sherry wine and cook for 1-2 minutes until the mixture thickens and becomes fragrant. Then pour in the beef bone broth and add the dry onion soup mix. Stir thoroughly and transfer this onion mixture to a slow cooker.
Brown the Roast: Wipe out the pan used for onions (it should not be wet but doesn’t need to be spotless), spray with olive oil, and heat over medium-high. Add the seasoned chuck roast and sear it until caramelized and browned on all sides, approximately 2 to 3 minutes per side.
Slow Cook the Roast: Place the browned chuck roast on top of the onion mixture in the slow cooker. Tuck the thyme sprigs around the meat. Cover and cook on the low setting for 8 hours to develop deep flavor and tenderize the meat.
Slice and Finish Cooking: At the 7-hour mark, remove the roast and slice it into 6 pieces. Taste the broth and adjust the salt if necessary. Return the sliced beef to the slow cooker, nestling it back into the onion sauce, and cook for one more hour until the meat is fork tender.
Serve: Dish out the pot roast with your choice of sides such as egg noodles, mashed potatoes, mashed cauliflower, or roasted potatoes and vegetables for a complete meal.
Alternative Stove/Oven Method: For stove or oven cooking, place the browned roast and caramelized onions in a Dutch oven or heavy, oven-safe pot. Bake in a preheated 375°F (190°C) oven for about 2 ½ hours or until the meat is fork tender. Check after 1 ½ hours to ensure there is enough liquid, adding more broth if necessary. Continue cooking until the meat and onions are tender and flavorful.

Notes

Use gluten-free flour and verify dry onion soup mix is gluten-free for a gluten-free version.
Sherry wine adds a depth of flavor; substitute with dry white wine or additional beef broth if unavailable.
Low and slow cooking in a slow cooker gives the most tender results, but the oven method is a great alternative.
Adjust seasoning at the end of cooking to suit your taste preferences.
Caramelizing onions properly is key to developing sweet and rich flavors in the sauce.