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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.
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Préparation 30 minutes
Cuisson 3 heures 30 minutes
Temps total 4 heures
Portions: 8 servings
Plat: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Begin by gathering all your ingredients.
  2. Pat the beef roast dry with paper towels to help achieve a nice sear.
Seasoning
  1. Generously season the beef chuck roast with salt and black pepper on all sides.
Searing
  1. Place your Dutch oven over medium-high heat and add the olive oil and butter.
  2. Let them melt until they shimmer but don’t smoke, then sear the beef on all sides for about 4-5 minutes.
Caramelizing Onions
  1. 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
  1. 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
  1. Pour in the beef broth and scrape the bottom of the pot to release any brown bits.
  2. Add Worcestershire sauce, thyme, and bay leaf to create a flavorful gravy base.
Cooking the Roast
  1. Nestle the seared roast back into the pot and surround it with chopped carrots and baby potatoes.
  2. Cover the Dutch oven and transfer it to a preheated oven set at 325°F.
  3. Bake for 3 to 3.5 hours until the beef is fork-tender.

Notes et conservation

Serve with creamy mashed potatoes, rice, or crusty bread to soak up the gravy. You can also freeze leftovers for up to three months.