Description

Get ready to make the ultimate comfort food with this Dutch Oven Pot Roast Beef With French Onion Gravy. This hearty one-pot meal features fall-apart tender beef, perfectly roasted vegetables, and a savory gravy rich with caramelized onions. It’s a classic, easy recipe perfect for a quick dinner, weekend feast, or when you’re searching for new dinner ideas. Whether you’re looking to impress guests or just want a cozy meal, this flavorful pot roast is always a winner.

Ingredients

3–4 lbs chuck roast

3 large yellow onions, thinly sliced

4–5 carrots, peeled and chopped

4–5 Yukon gold potatoes, quartered

4 cloves garlic, minced

3 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons all-purpose flour

Salt and black pepper, to taste

2 tablespoons olive oil

Fresh thyme and rosemary, optional

Instructions

1. Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.

2. Lower heat to medium. Add sliced onions and cook for 15–20 minutes, stirring often, until deeply caramelized. Add garlic and cook for 1–2 minutes more.

3. Sprinkle in the flour and stir to coat the onions. Cook for 1–2 minutes, then deglaze the pot with balsamic vinegar. Add Worcestershire sauce and beef broth, and stir until slightly thickened.

4. Return the beef to the pot and nestle it into the gravy. Add carrots and potatoes around the roast. Top with fresh thyme and rosemary if using.

5. Bring everything to a gentle simmer. Cover with lid and transfer to a preheated oven at 325°F (165°C). Cook for 3 to 3.5 hours until the meat is fork-tender.

6. Remove the roast from the oven and let rest for 10–15 minutes. Slice and serve with veggies and generous spoonfuls of French onion gravy.

Notes

Let the roast rest before slicing to keep it juicy.

Caramelize the onions properly to build the gravy’s deep flavor.

For a thicker gravy, reduce the liquid on the stovetop after removing the roast.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6
Sodium: 780
Fat: 30
Saturated Fat: 11
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 24
Fiber: 4
Protein: 38
Cholesterol: 115

Keywords: Dutch oven recipe, pot roast, beef dinner, French onion gravy, one pot meal