How to Make French Onion Pot Roast?

Preheat oven to 300 degrees F. Pat roast dry with paper towels.

Preheat a large Dutch oven or other large oven-proof pot over medium-high heat. Add 2 tablespoons of oil and, when hot, add roast and season generously with salt and pepper.

Dust the roast with flour. Sear the roast on all sides until it becomes nice and brown and starts to develop a crust. Remove from pot and set aside on a plate.

Reduce heat under the pot to medium-low. Add 2 more tablespoons of olive oil to the pot and add onions. Stir them regularly and continue to cook for up to 30 minutes, until they start softening and becoming golden brown.

Add garlic and sauté for another 2 minutes.

Increase heat in the pan to medium-high and add the sherry. Allow it to come to a boil and scrape up any browned bits from the bottom of the pan as it does.

Add the meat broth and Worcestershire sauce and season lightly with salt and pepper.

Add the roast back into the pan and place potatoes all around it. Add the thyme sprigs, snuggling it into potatoes and in the liquid. Bring everything to a simmer.

Cover the Dutch oven with a lid or foil and place in the oven for 3 hours, or until meat can be easily shredded with a fork.

When ready to serve, slice or shred meat and serve on a large platter with potatoes and onions, pouring some of the juice over the top.

Equipment Needed

Spice Level: