Dutch Oven Pot Roast Beef With French Onion Gravy
A tender pot roast simmered in a savory gravity made with caramelized onions and garlic, perfect for comforting family dinners.
Ingrédients
For the roast
- 3 to 4 pounds beef chuck roast
- 4 large yellow onions, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cups beef broth Use low-sodium for a healthier option.
- 1 tablespoon Worcestershire sauce
- 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme
- 4 large carrots, cut into chunks
- 1.5 pounds baby potatoes
- 2 tablespoons all-purpose flour Substitute with gluten-free flour if necessary.
- Salt and black pepper to taste
Instructions
Preparation
- Begin by gathering all your ingredients.
- Pat the beef roast dry with paper towels to help achieve a nice sear.
Seasoning
- Generously season the beef chuck roast with salt and black pepper on all sides.
Searing
- Place your Dutch oven over medium-high heat and add the olive oil and butter.
- Let them melt until they shimmer but don’t smoke, then sear the beef on all sides for about 4-5 minutes.
Caramelizing Onions
- Add the sliced onions into the pot with a pinch of salt and cook for 25–30 minutes over medium heat until golden brown.
Adding Garlic and Flour
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir to coat.
Creating Gravy Base
- Pour in the beef broth and scrape the bottom of the pot to release any brown bits.
- Add Worcestershire sauce, thyme, and bay leaf to create a flavorful gravy base.
Cooking the Roast
- Nestle the seared roast back into the pot and surround it with chopped carrots and baby potatoes.
- Cover the Dutch oven and transfer it to a preheated oven set at 325°F.
- Bake for 3 to 3.5 hours until the beef is fork-tender.
Notes
Serve with creamy mashed potatoes, rice, or crusty bread to soak up the gravy. You can also freeze leftovers for up to three months.