French Onion Pot Roast
I love a good pot roast and this recipe delivers a pot roast with a deep rich onion flavor. If you like French onion soup you will love this pot roast. I did not add in any root vegetables as is common with many pot roast recipes, but you can certainly add them if you like.
French Onion Pot Roast
I love a good pot roast and this recipe delivers a pot roast with a deep rich onion flavor. If you like French onion soup you will love this pot roast. I did not add in any root vegetables as is common with many pot roast recipes, but you can certainly add them if you like.
Cooking Instructions
- 1
Preheat oven to 325°F. Season heavily all 4 sides of the roast with salt and pepper. Add oil to a dutch oven and heat on high. Sear all 4 sides. Remove to a plate.
- 2
Reduce heat to medium, add onions and sugar. Cook for 10 minutes while occasionally stirring. Add garlic, Worcestershire sauce, and balsamic vinegar and cook for another 10 minutes.
- 3
Place bay leaves on top of onions and then place the roast on top of the bay leaves. Add wine, thyme, and the beef stock. Cover the dutch oven and place in the 325°F oven. Cook for three hours.
- 4
After 3 hours check the meat for doneness. The meat should fall apart easily. Remove meat to a platter. Remove and discard the bay leaves and thyme sprigs.
- 5
Bring the dutch oven to a boil for 5 minutes. Turn off heat and stir in 2 Tbsp of corn starch solution. If you want it thicker, add additional corn stock solution.
- 6
I served the pot roast over mashed potatoes. Ladle the onion sauce over the pot roast and potatoes. Garnish with chopped green onions. Enjoy!
- 7
Note: any leftover sauce makes for a great French onion soup.
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