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Bowl of comforting onion soup pot roast topped with fresh herbs.

Onion Soup Pot Roast

A warm and comforting onion soup pot roast that merges simplicity with gourmet flavors, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 to 4 pounds beef chuck roast Look for well-marbled cuts for tenderness.
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons olive oil
For the Onion Sauce
  • 4 large yellow onions Thinly sliced; sweet onions add a nice touch.
  • 4 cups beef broth Homemade is best, but low-sodium store-bought works too.
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 leaf bay leaf
Additional Ingredients
  • Fresh parsley Chopped (for garnish).
  • Crusty bread For serving (optional but highly recommended).

Method
 

Preparation
  1. Start by generously seasoning the beef chuck roast with salt and pepper.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Once hot, add the seasoned roast and sear on all sides until caramelized (about 3-4 minutes per side).
  4. Remove the roast from the pot and set it aside.
Cooking the Onions
  1. Add the sliced onions to the same pot and cook over medium heat, stirring frequently until golden brown and caramelized; this should take about 15-20 minutes.
  2. Once caramelized, pour in the beef broth.
  3. Stir in Worcestershire sauce, thyme, garlic powder, and bay leaf.
  4. Let the mixture simmer for about 5 minutes.
  5. Return the seared roast to the pot, submerging it in the broth and onions.
  6. Bring it to a gentle simmer, then cover and cook on low heat for 3-4 hours, or until the beef is fork-tender.
Serving
  1. Once cooked, remove the bay leaf and garnish with freshly chopped parsley.
  2. Serve the pot roast with the onion sauce in bowls alongside crusty bread for dipping.

Notes

Don't rush the searing step; it’s crucial for flavor. For a vegetarian version, replace the beef with a hearty mushroom or jackfruit roast and use vegetable broth. This dish freezes well; just make sure to cool it completely before transferring to freezer-safe containers.