Savory Onion Pot Roast
This Easy Savory Onion Pot Roast is slowly braised in a Dutch oven until the beef is tender enough to pull apart with a fork. Yellow onions, Worcestershire sauce, herbs and beef broth create a rich cooking liquid that tastes especially good spooned over mashed potatoes.
It requires about 20 minutes of prep before the oven handles the rest. I originally made it for one of our Lord of the Rings movie marathons, and it quickly became a family movie-night favorite. Apparently, three hours of Middle-earth calls for a proper dinner.
- Serves: 8
- Prep Time: 20 minutes
- Cook Time: 3-pound roast: approximately 3 hours total | 4-pound roast: approximately 3½ hours total
Ingredients
- 1 (3- to 4-pound) chuck roast
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 tablespoons cornstarch, plus 2 teaspoons for thickening
- 2 tablespoons olive oil
- 2 large yellow onions, halved and thinly sliced
- 1½ tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 2½ cups low-sodium beef broth; use 3 cups for a 4-pound roast
- 1 tablespoon red wine vinegar
- 3 bay leaves
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Preheat the oven to 400°F.
Step 2: Combine the oregano, thyme, 2 tablespoons of cornstarch, salt and pepper on a large plate. Pat the chuck roast dry, then turn it in the seasoning mixture until all sides are evenly coated.
Step 3: Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for 2–4 minutes per side, or until deeply browned. Transfer the roast to a clean plate.
Step 4: Reduce the heat to low and carefully add the Worcestershire sauce. Scrape the bottom of the Dutch oven with a wooden spoon to loosen the flavorful browned bits.
Step 5: Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for one additional minute.
Step 6: Move the onions toward the sides of the Dutch oven and return the roast to the center. Pour in 2½ cups of low-sodium beef broth for a 3-pound roast or 3 cups for a 4-pound roast. Add the red wine vinegar, then place the bay leaves on top.
Step 7: Cover the Dutch oven and transfer it to the preheated oven. Cook at 400°F for 30 minutes, then reduce the oven temperature to 300°F. For a 3-pound roast, continue cooking for approximately 2½ hours, for a total oven time of about 3 hours. For a 4-pound roast, continue cooking for approximately 3 hours, for a total oven time of about 3½ hours. The roast is ready when it is fork-tender and pulls apart easily. If it is still firm, cover and continue cooking in 20-minute increments. Add additional broth as needed to prevent the roast from drying out.
Step 8: Remove the Dutch oven from the oven and discard the bay leaves. Transfer the roast to a cutting board and let it rest for 10–15 minutes.
Step 9: Whisk the remaining 2 teaspoons of cornstarch with 1–2 tablespoons of cold water until smooth. Place the Dutch oven over medium heat and stir the cornstarch mixture into the cooking liquid. Bring it to a gentle simmer and cook for 1–2 minutes, stirring frequently, until the broth thickens.
Step 10: Shred or slice the roast and return it to the onions and broth. Garnish with chopped parsley and serve warm.
🍋 Simply Made Tips, Easy Swaps & Serving Ideas
- Trim large pieces of excess fat from the chuck roast before seasoning it, but leave some marbling for tender, flavorful meat.
- If the roast doesn’t pull apart easily, it needs more time. Cover it and continue cooking in 20-minute increments.
- Arrowroot can replace the cornstarch. Follow the package instructions for the correct substitution ratio.
- Serve the pot roast and onions over fluffy mashed potatoes, brown butter and sage mashed potatoes or egg noodles.
- Add crusty bread or cheesy toast for soaking up the savory broth.
- Use leftovers in toasted sandwiches with melted provolone or Gruyère cheese.
👉 How to Store Leftover Pot Roast
Store the pot roast, onions and cooking liquid together in a covered container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed. Leftovers can also be frozen for up to three months.
🧅 Before You Go…
Looking for the perfect side? Serve this savory onion pot roast with our Fluffy Mashed Potatoes, Brown Butter and Sage Mashed Potatoes or Cheesy Holiday Potatoes. Because once you’ve waited three hours for pot roast, plain potatoes feel a little disrespectful.
Easy Savory Onion Pot Roast
Equipment
- dutch oven
Ingredients
- 1 (3- to 4-pound) chuck roast
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2½ Tbsp 2 tablespoons cornstarch, plus 2 teaspoons for thickening the broth
- 2 Tbsp olive oil
- 2 large yellow onions (halved and sliced thin)
- 1½ Tbsp Worcestershire sauce
- 2 garlic cloves (minced)
- 2½ cups low sodium beef broth (add 3 cups of broth for a 4 pound roast)
- 1 Tbsp red wine vinegar
- 3 whole bay leaves
- salt & pepper (to taste)
- fresh parsley (roughly chopped)
Instructions
- Preheat the oven to 400°F.
- Combine the oregano, thyme, 2 tablespoons of cornstarch, salt and pepper on a large plate. Pat the chuck roast dry, then turn it in the seasoning mixture until all sides are evenly coated.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for 2–4 minutes per side, or until deeply browned. Transfer the roast to a clean plate.
- Reduce the heat to low and carefully add the Worcestershire sauce. Scrape the bottom of the Dutch oven with a wooden spoon to loosen the flavorful browned bits.
- Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for one additional minute.
- Move the onions toward the sides of the Dutch oven and return the roast to the center. Pour in 2½ cups of low-sodium beef broth for a 3-pound roast or 3 cups for a 4-pound roast. Add the red wine vinegar, then place the bay leaves on top.
- Cover the Dutch oven and transfer it to the preheated oven. Cook at 400°F for 30 minutes, then reduce the oven temperature to 300°F. For a 3-pound roast, continue cooking for approximately 2½ hours, for a total oven time of about 3 hours. For a 4-pound roast, continue cooking for approximately 3 hours, for a total oven time of about 3½ hours. The roast is ready when it is fork-tender and pulls apart easily. If it is still firm, cover and continue cooking in 20-minute increments. Add additional broth as needed to prevent the roast from drying out.
- Remove the Dutch oven from the oven and discard the bay leaves. Transfer the roast to a cutting board and let it rest for 10–15 minutes.
- Whisk the remaining 2 teaspoons of cornstarch with 1–2 tablespoons of cold water until smooth. Place the Dutch oven over medium heat and stir the cornstarch mixture into the cooking liquid. Bring it to a gentle simmer and cook for 1–2 minutes, stirring frequently, until the broth thickens.
- Shred or slice the roast and return it to the onions and broth. Garnish with chopped parsley and serve warm.
Notes
- Use 2½ cups of beef broth for a 3-pound roast and 3 cups for a 4-pound roast.
- If the roast doesn’t pull apart easily, cover and continue cooking in 20-minute increments.
- Arrowroot can replace the cornstarch; follow the package instructions for the correct substitution ratio.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
