French Onion Pot Roast
January 19, 2026 • 0 comments
There's something deeply comforting about a pot roast slowly braising in the oven, the kind of dish that fills your home with rich, savory aromas and brings everyone to the table. This recipe features tender grass-fed beef that falls apart at the touch of a fork, creamy potatoes, and fragrant herbs. Set it in the oven on a lazy afternoon, then settle in with a good book while it works its magic. Perfect for chilly evenings when you want something that feels like a warm hug on a plate.
- Prep Time:
- Cook Time:
- Servings: 5
Ingredients
- (1) Chuck Roast
- (2 cloves, minced) Garlic Bulbs (8oz)
- (2 Tablespoons) 1 quart - Beef Tallow (Glass)
- (cooked and mashed) 1lb - German Butter Ball Potatoes
- (3 teaspoons) Fine Pink Himalayan Salt, 1lb
- (4 sliced thinly) Yellow Onions (2lb)
- (A few sprigs) Fresh Thyme
- (3 Tablespoons) 2lb - All Purpose Einkorn Flour
- (1 cup) Balsamic Vinegar
- (3 cups) 1 quart - Beef Bone Broth (Glass)
Directions
- Pat 1 boneless beef chuck roast dry with paper towels. Season all over with sea salt and black pepper.
- Heat 1T of beef tallow in a large Dutch oven or cast iron skillet over medium-high heat. Add the roast and sear until dark golden-brown on two sides, about 4 to 5 minutes per side. Transfer to a plate.
- Reduce the heat to medium. Add the remaining tablespoon of beef tallow, minced garlic, 4 thinly sliced large yellow onions, 1 teaspoon salt, and black pepper to the pot. Stir well to combine. Cover and cook undisturbed for 5 minutes. Uncover, stir, cover again, and cook for 5 minutes more.
- Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, about 30 minutes. Add in the beef bone broth, balsamic vinegar and flour. Reduce the heat as needed. Make sure to scrape the bottom of the pot when stirring. Meanwhile, arrange a rack in the lower third of the oven and heat the oven to 325°F.
- Sprinkle 3 tablespoons einkorn flour (or your choice of flour) over the onions, stir well, and cook for 1 minute. Stir in 1/2 cup balsamic vinegar and scrape up the browned bits from the bottom of the pot. Stir in 2 cups beef broth.
- Place the roast on a Dutch oven and cover it with 1 cup of beef bone broth and add in any additional salt and pepper as you wish. Add in your onion mixture and some fresh thyme. Cover and transfer to the oven. Cook until the meat is gently falling apart when pricked with a fork, 3 to 3 1/2 hours.
- Discard the thyme stems. Shred the roast into bite-size pieces right in the pot with tongs before serving. Serve with mashed potatoes.
