Juicy French Onion Pot Roast
450kcal
Ingredients
Main Ingredients
- 3 to 4 pounds beef pot roast Rich, well-marbled cut that becomes tender with slow cooking.
- 2 large onions, sliced Caramelize to add natural sweetness and depth of flavor.
- 1 packet onion soup mix Boosts savory, concentrated onion and herb flavor quickly.
- 2 cups beef broth Provides a flavorful braising liquid that keeps meat moist.
- 2 cloves garlic, minced Adds aromatic depth and savory warmth.
- to taste salt and pepper Enhances and balances overall flavors.
- 2 tablespoons olive oil Helps achieve a perfect sear and adds subtle fruitiness.
- to garnish fresh thyme Brightens and freshens the finished dish.
Method
Preparation
- Preheat your oven to 325°F (163°C).
- Heat 2 tablespoons olive oil in a large oven-safe pot over medium-high heat. Season the pot roast with salt and pepper, then sear it on all sides until browned, about 3–4 minutes per side.
- Remove the pot roast and set aside. In the same pot, add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15–20 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the onion soup mix and beef broth to the pot and mix well, scraping up any browned bits from the bottom. Return the pot roast to the pot, nestling it into the onion-broth mixture.
- Cover the pot and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily falls apart with a fork.
- Once done, remove the pot from the oven and let it rest for a few minutes. Slice or shred the roast, spoon the onions and pan juices over the meat, and serve garnished with fresh thyme if desired.
Nutrition
Serving1gCalories450kcalCarbohydrates10gProtein55gFat20gSaturated Fat6gSodium800mgFiber1gSugar2g
Notes
Don't skip the sear for better flavor. Pat the roast dry before seasoning to enhance browning. You can use beef bouillon as a substitute for onion soup mix, or use a slow cooker instead of an oven after searing.