A hearty and flavorful pot roast infused with the rich, savory taste of caramelized French onions, perfect for a comforting family dinner.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F (163°C).
Season the beef roast with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
Add sliced onions to the pot and cook until caramelized, about 15-20 minutes.
Stir in garlic, tomato paste, and Worcestershire sauce. Cook for 2 minutes.
Deglaze the pot with red wine (if using), scraping up any browned bits.
Return the roast to the pot. Add beef broth, thyme, and rosemary.
Add carrots around the roast. Cover and transfer to the oven.
Braise for 3 to 3.5 hours, or until the meat is tender and shreds easily.
If a thicker sauce is desired, remove the roast and vegetables, then whisk in flour over medium heat and simmer until thickened.
Serve warm with mashed potatoes or crusty bread.