Description
A comforting pot roast infused with the rich flavors of caramelized onions and savory beef, perfect for family gatherings and weekend meals.
Ingredients
Scale
- 1 (4–5 lbs) beef chuck roast
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 packet French onion soup mix
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned. Remove the roast and set it aside.
- In the same pot, add the sliced onions and cook until they are caramelized, about 10–15 minutes. Add minced garlic and cook for an additional minute.
- Stir in the cream of mushroom soup, beef broth, and French onion soup mix. Return the roast to the pot, ensuring it is covered with the onion mixture.
- Cover the pot and transfer it to the oven. Roast for about 3–4 hours, or until the meat is tender and easily shredded with a fork.
- Remove the pot roast from the oven, let it rest for a few minutes, then shred and serve with the onion gravy. Garnish with fresh parsley if desired.
Notes
Use low-sodium broth and soup to lower sodium content. Leftovers can be stored in the fridge for 3–4 days or frozen for 2–3 months.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 1100mg
- Fat: 48g
- Saturated Fat: 18g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 120mg