Onion Pot Roast
Succulent, savory, and irresistibly comforting, this Onion Pot Roast is the ultimate one-pot meal for cozy family dinners or special occasions. Featuring a fork-tender beef chuck roast nestled in a rich, aromatic broth infused with caramelized onions, fresh thyme, and whole garlic cloves, this dish takes classic comfort food to the next level. A slow braise in the oven ensures intense flavor and melt-in-your-mouth texture, while hearty carrots add balance and sweetness. Served with the savory onion broth ladled over creamy mashed potatoes, this homestyle recipe is both elegant and satisfying. With just 20 minutes of preparation and a long, slow roast to do the rest, this dish is as convenient as it is impressive. Perfect for Sunday suppers or any gathering where you want to wow your guests, this Onion Pot Roast is destined to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 large Yellow onions
- 4 medium Carrots
- 3 cups Beef broth
- 4 whole Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 2 whole Bay leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 0.25 cup Water
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat.
Sear the roast for 4-5 minutes on each side, until a golden crust forms. Remove the roast and set it aside.
Peel and slice the onions into thick rings. Add the onions to the same pot and sauté for 5-6 minutes, until softened and slightly caramelized.
Peel and cut the carrots into large chunks and set aside.
Add the minced garlic and tomato paste to the pot with the onions, stirring constantly for 1 minute to evenly coat and release the garlic's aroma.
Sprinkle the flour over the onion mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth and water, whisking to ensure there are no lumps. Bring the mixture to a simmer.
Return the seared beef to the pot, nestling it into the onion and broth mixture. Add the fresh thyme and bay leaves to the pot.
Cover the pot with a tight-fitting lid and place it in the preheated oven.
Cook for 2.5 to 3 hours, or until the beef is fork-tender. Add the chunks of carrots during the last hour of roasting.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaves.
Let the roast rest for 10 minutes. Slice the beef against the grain and serve with the carrots, onions, and savory broth over mashed potatoes, if desired.
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7255 mg | 315% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 29.5 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 5801 mg | 123% | |
*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.
