Name: Easy Savory Onion Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 3-4 lb chuck roast; 2 tsp dried oregano; 2 tsp dried thyme; 2 Tbsp cornstarch and +2 tsp for broth; 2 Tbsp olive oil; 2 large yellow onions ((halved and sliced thin)); 1½ Tbsp Worcestershire sauce; 2 garlic cloves ((minced)); 2½ low sodium beef broth; 1 Tbsp red wine vinegar; 3 whole bay leaves; salt & pepper ((to taste)); fresh parsley ((roughly chopped))

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This one-pot roast is a cherished favorite of mine. During a “Lord of the Rings” movie marathon, I craved a dish that would wrap me in warmth, much like gathering around a flickering fire, lost in enchanting tales. With minimal prep, this pot roast became the heart of many family movie night gatherings. It’s also perfect for cozy winter evenings—just set it and let it work its magic! Pair it with delicious potato recipes or crusty, cheesy bread for an unforgettable meal! (See Tips Section Below👇)

Easy Savory onion pot roast on a white plate with mashed potatoes and cheesy bread all on brown parchment paper on the counter.

Serves: 8
Prep Time: 20 minutes
Cook Time: (3lb roast: about 3 hours) (4lb roast: about 3½ hours)

Ingredients:

3-4lb chuck roast
2 tsp dried oregano
2 tsp dried thyme
2 Tbsp cornstarch and +2 tsp for broth
2 Tbsp olive oil
2 large yellow onions (halved and sliced thin)
1½ Tbsp Worcestershire sauce
2 garlic cloves, minced
2½ low sodium beef broth
1 Tbsp red wine vinegar
3 whole bay leaves
salt & pepper (to taste)
fresh parsley (roughly chopped)

Chuck roast, dried oregano, dried thyme, cornstarch, olive oil oil in a glass jar, two yellow onions, worcestershire sauce in a glass jar, two garlic cloves, low sodium beef broth in a glass jar, red wine, glass jar, three whole leaves and fresh parsley, all impressing paper on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat oven to 400ºF. Let the roast sit on the counter for 20 minutes before preparing.

Step 2: Place the dried oregano, dried thyme, and 2 Tbsp cornstarch, along with salt & pepper, onto a large flat plate. Rotate the roast to thoroughly coat all sides.

Chuck roast coated with dried oregano, dry, thyme, and cornstarch and salt and pepper on all sides on a plate on the counter.

Step 3: Heat a large Dutch oven or cast-iron pan over medium-high heat. Add oil; when it sizzles, add the roast. *Caution: oil is hot! Cook for 2-4 minutes per side, or until browned. Transfer the roast to a clean plate and set it aside.

Step 4: Lower the heat to low and pour in the Worcestershire sauce. If needed, use a wooden spoon to remove any brown bits from the bottom of the pan.

Step 5: Begin by tossing thinly sliced onions into a pot and allowing them to cook down and soften for approximately 8-10 minutes. Then, add the garlic and continue cooking for an additional minute. After the onions have softened, move them to the side of the pot and place the roast in the center. Pour in low sodium beef broth and red wine vinegar to enhance flavor. Before covering the pot, place three bay leaves on top of the roast for added aroma. Transfer the pot to a preheated oven. Roast for 30 minutes at a high temperature, then reduce the heat to 300ºF. Continue roasting: For a 3lb roast, about 3 hours. For a 4lb roast: about 3½ hours.

Softened onions and a Dutch oven with a wooden spatula on the stove top.

Round chuck roast in the Dutch oven surrounded by softened onions, beef broth that is low sodium, red wine vinegar, and three bay leaves on top ready to be cooked in the oven - under the counter.

Step 6: Remove the roast from the oven and discard the bay leaves. To thicken the broth, mix 2 tsp of cornstarch with 1-2 Tbsp of water in a small bowl until well combined. Add this mixture to the cooking liquid in the pot. Allow the roast to rest for 10-15 minutes before shredding it. Serve with sliced onions and freshly chopped parsley.

Tips:

To enhance your meal, consider serving it with one of our delicious potato recipes or some crusty bread.
Additionally, if you’re preparing a chuck roast, you can trim any excess fat before cooking to achieve a leaner dish.
Arrowroot can be substituted for cornstarch.

Easy Savory Onion Pot Roast

This easy, savory one-pot roast is a recipe that impresses and satisfies everyone. With minimal prep effort, it’s a perfect meal for guests or cozy winter evenings—just set it and forget it!

Tara

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Equipment

dutch oven

Ingredients

3-4 lb chuck roast
2 tsp dried oregano
2 tsp dried thyme
2 Tbsp cornstarch and +2 tsp for broth
2 Tbsp olive oil
2 large yellow onions (halved and sliced thin)
1½ Tbsp Worcestershire sauce
2 garlic cloves (minced)
2½ low sodium beef broth
1 Tbsp red wine vinegar
3 whole bay leaves
salt & pepper (to taste)
fresh parsley (roughly chopped)

Instructions

Preheat oven to 400ºF. Let the roast sit on the counter for 20 minutes before preparing.
Place the dried oregano, dried thyme, and 2 Tbsp cornstarch, along with salt & pepper, onto a large flat plate. Rotate the roast to thoroughly coat all sides.
Heat a large Dutch oven or cast-iron pan over medium-high heat. Add oil; when it sizzles, add the roast. Cook for 2-4 minutes per side, or until browned on both sides. Transfer the roast to a clean plate and set it aside.
Lower the heat to low and pour in the Worcestershire sauce. If needed, use a wooden spoon to remove any brown bits from the bottom of the pan.
Begin by tossing thinly sliced onions into a pot and allowing them to cook down and soften for approximately 8-10 minutes. Then, add the garlic and continue cooking for an additional minute. After the onions have softened, move them to the side of the pot and place the roast in the center. Pour in low-sodium beef broth and red wine vinegar to enhance flavor. Before covering the pot, place three bay leaves on top of the roast for added aroma. Transfer the pot to a preheated oven. Roast for 30 minutes at a high temperature, then reduce the heat to 300ºF. Continue roasting: For a 3lb roast, about 3 hours. For a 4lb roast: about 3½ hours.
Remove the roast from the oven and discard the bay leaves. To thicken the broth, mix 2 tsp of cornstarch with 1-2 Tbsp of water in a small bowl until well combined. Add this mixture to the cooking liquid in the pot. Allow the roast to rest for 10-15 minutes before shredding it. Serve with sliced onions and freshly chopped parsley.

Notes

- To enhance your meal, consider serving it with one of our delicious potato recipes or some crusty bread.

- Additionally, if you’re preparing a chuck roast, you can trim any excess fat before cooking to achieve a leaner dish.
- Arrowroot can be substituted for cornstarch.