Dutch Oven Pot Roast Beef With French Onion Gravy
A hearty and comforting pot roast with tender beef, caramelized onions, and a rich gravy, perfect for family gatherings and chilly evenings.
Ingredients
Main Ingredients
- 3 to 4 pounds beef chuck roast Chuck roast is recommended for tenderness.
- 4 large yellow onions, sliced Caramelizing onions adds sweetness.
- 4 cloves garlic, minced Adds depth of flavor.
- 3 tablespoons olive oil For searing the roast.
- 3 tablespoons unsalted butter Adds richness to the dish.
- 4 cups beef broth Use low-sodium if desired.
- 1 tablespoon Worcestershire sauce Enhances flavor.
- 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme Thyme adds a nice herbal note.
- 1 bay leaf Remove before serving.
- 4 large carrots, cut into chunks For sweetness and color.
- 1.5 pounds baby potatoes Choose small ones for even cooking.
- 2 tablespoons all-purpose flour To thicken the gravy.
- Salt and black pepper to taste Essential for seasoning.
Instructions
Preparation
- Begin by patting the beef roast dry with paper towels. Season generously with salt and black pepper on all sides.
Cooking the Base
- In a large Dutch oven, heat the olive oil and butter over medium-high heat. Sear the beef roast for about 4-5 minutes on each side until nicely browned. Remove the beef and set aside.
Caramelizing the Onions
- Add the sliced onions to the pot with a pinch of salt. Lower the heat to medium and allow to caramelize for about 25 to 30 minutes, stirring frequently.
Adding Garlic and Flour
- Once the onions are caramelized, add minced garlic and cook for about 1 minute. Then sprinkle in the flour, stirring to coat the onions evenly.
Adding Liquid Ingredients
- Gradually pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add Worcestershire sauce, thyme, and the bay leaf to the mixture, stirring well.
Returning the Roast
- Place the seared beef roast back into the pot, ensuring it is well nestled in the liquid.
Adding Vegetables
- Add the cut carrots and baby potatoes around the beef.
Baking
- Cover the Dutch oven with a lid and transfer to a preheated oven at 325°F. Bake for 3 to 3.5 hours, until the meat is fork-tender.
Finishing the Gravy
- Once the roast is done, remove the beef and vegetables. Discard the bay leaf and thyme. Simmer the gravy over medium heat to adjust the texture as desired.
Serving
- Slice or shred the beef and serve with the vegetables and onion gravy generously spooned over the top.
Notes
Store leftover pot roast in an airtight container in the refrigerator for up to four days. For longer storage, freeze in containers for up to three months. Reheat on the stovetop or in the microwave.