Easy Onion Pot Roast
Tender, savory, and bursting with comforting flavors, this Easy Onion Pot Roast is the ultimate one-pot meal for cozy family dinners or special occasions. Featuring a perfectly seared beef chuck roast slow-cooked with caramelized onions, baby carrots, and baby potatoes, this dish delivers melt-in-your-mouth tenderness and hearty goodness in every bite. Infused with aromatic garlic, thyme, and a rich beef broth, the roast creates its own deeply flavorful gravy as it simmers to perfection. Whether prepared in a slow cooker or Dutch oven, this hassle-free recipe requires just 20 minutes of prep and is ideal for busy days when you want a wholesome, home-cooked meal. Serve it warm with the onion-infused broth for a satisfying classic that’s both comforting and crowd-pleasing. Keywords: Easy pot roast recipe, onion pot roast, slow cooker pot roast, beef chuck roast recipe, hearty one-pot meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 3 large yellow onions
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic
- 1 teaspoon dried thyme
- 2 cups baby carrots
- 2 cups baby potatoes
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Peel and slice the onions into thick rings. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the beef roast on all sides until browned, approximately 3-4 minutes per side. Transfer the beef to a slow cooker or large Dutch oven.
In the same skillet, add the sliced onions and sauté for 5 minutes until softened and lightly browned. Add the minced garlic and cook for 1 additional minute.
Pour 2 cups of beef broth into the skillet, scraping the bottom to deglaze, then transfer the broth mixture along with the onions and garlic to the slow cooker or Dutch oven.
Sprinkle the dried thyme evenly over the beef. Add the baby carrots and baby potatoes around the roast.
If using a slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours. If using a Dutch oven, cover tightly with a lid and roast in a preheated 300°F (150°C) oven for 4 hours.
Check for tenderness by inserting a fork into the roast—it should fall apart easily. Adjust seasoning with more salt and pepper if necessary.
Serve warm along with the vegetables and a ladle of the onion-infused broth. Enjoy!
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.1 g | 399% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 5634 mg | 245% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 37.7 g | ||
| Protein | 268.6 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 7597 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
