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.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.