Easy Savory Onion Pot Roast

This Easy Savory Onion Pot Roast is seared and slowly braised with yellow onions, herbs and beef broth until fall-apart tender. It’s a comforting Dutch oven dinner that serves up to eight people.

Tara

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

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.