Description
Craving a cozy dinner? Try this easy French roast recipe to warm your heart and impress your guests. Discover the secrets to perfection!
Ingredients
For the Roast:
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- 3–4 pound chuck roast (look for nice marbling for the most flavor)
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- 2 tablespoons olive oil
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- 2 tablespoons butter
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- Salt and freshly ground black pepper
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- 2 large yellow onions, thinly sliced into half-moons
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- 4 cloves garlic, minced
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- 2 tablespoons all-purpose flour
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- 2 cups beef broth
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- 1 cup dry red wine (I use Cabernet Sauvignon, but any dry red works)
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- 2 tablespoons tomato paste
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- 2 bay leaves
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- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
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- 8 ounces baby portobello mushrooms, quartered
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- 3 large carrots, cut into 2-inch chunks
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- 1 pound baby potatoes, halved
For Serving:
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- Fresh parsley, chopped
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- Crusty French bread (optional, but highly recommended for soaking up that amazing gravy!)
Instructions
Preheat your oven to 325°F. Pat the chuck roast dry with paper towels. This might seem like an unnecessary step, but it’s crucial for getting that beautiful brown crust! Season generously on all sides with salt and pepper.
Heat the olive oil and butter in a large Dutch oven over medium-high heat until the butter is melted and slightly bubbling. Add the roast and sear until deeply browned on all sides, about 3-4 minutes per side. Don’t rush this process—this is where so much flavor develops! Remove the roast to a plate and set aside.
Reduce the heat to medium and add your sliced onions to the same pot. Cook for about 15 minutes, stirring occasionally, until they turn a gorgeous caramelized golden brown. This is what gives our French roast recipe its distinctive sweet depth!
Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the onions and stir continuously for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the beef broth and wine, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits (that’s culinary gold!). Stir in the tomato paste, bay leaves, thyme, and rosemary.
Bring the mixture to a gentle simmer and let it cook for about 5 minutes until it starts to thicken slightly.
Return the seared roast to the pot, nestling it into the onion mixture. The liquid should come about halfway up the sides of the meat—we’re braising, not boiling! Add the mushrooms, carrots, and potatoes around the roast.
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for about 3 to 3.5 hours, or until the meat is fork-tender and practically falling apart. For the ultimate tenderness, flip the roast halfway through cooking.
Once done, carefully remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil. Let it rest for at least 15 minutes—this gives the juices time to redistribute throughout the meat for maximum juiciness.
Remove the bay leaves from the sauce. If you’d like a thicker gravy, simmer the sauce on the stovetop for 5-10 minutes until it reaches your desired consistency.
Slice or shred the roast (it might just fall apart with a gentle touch!) and arrange on a platter surrounded by the vegetables. Pour some of that luscious gravy over the top, garnish with fresh parsley, and serve the remaining gravy in a gravy boat alongside.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 portion (approx. 8 oz meat with vegetables)
- Calories: 520 per serving
Keywords: chuck roast, braised beef, Dutch oven roast, red wine pot roast, slow roasted beef, comfort food, family dinner, oven roast recipe, French roast, cozy dinner