Description
A slow-braised pot roast infused with the flavors of French onion soup, featuring caramelized onions and rich beef broth for tender, savory comfort food.
Ingredients
- 3 to 4 pounds pot roast (chuck roast is ideal)
- 2 large onions, sliced
- 1 packet French onion soup mix (about 1.6–1.7 oz)
- 2 cups beef broth (low-sodium recommended)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Pat the roast dry and season generously with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Sear the roast on all sides until browned, about 3–4 minutes per side. Transfer to a plate.
- Reduce heat to medium and add the sliced onions, cooking until caramelized, about 10–15 minutes.
- Stir in the French onion soup mix and pour in the beef broth, bringing to a gentle simmer.
- Nestle the roast into the pot, cover, and transfer to the oven.
- Braise for 3–4 hours, or until the meat is tender and shreds easily.
- Let the roast rest for 10–15 minutes before shredding or slicing. Spoon onions and pan juices over the meat and garnish as desired.
Notes
For shreddable pot roast, target an internal temperature of 195–205°F. For sliceable roast, aim for 180–185°F.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French