French Onion Pot Roast with Cheesy Mashed Potatoes
French onion pot roast over cheesy mashed potatoes is the cozy-weather dinner of your dreams. Taking all the rich flavors of french onion soup and slow cooking a flavorful roast in dry white wine, fresh herbs, aromatics, and beef stock for a delicious gravy.
Servings: 8 servings
Calories: 758kcal
Ingredients
French Onion Pot Roast
- 4 tablespoon vegetable oil
- 3 pound chuck roast
- 4 large sweet onions thinly sliced
- 5 cloves garlic minced
- 2 bay leaves
- 2 teaspoon fresh thyme leaves or 1 teaspoon dried
- 2 tablespoon tomato paste
- ¼ cup all purpose flour
- ¼ cup dry white wine
- 2 teaspoon worcestershire sauce
- 4 cups beef broth
- Kosher salt and freshly ground black pepper to taste
Cheesy Mashed Potatoes
- 2 tablespoon chicken bouillon base
- 6 medium butter potatoes scrubbed
- 4 tablespoon butter
- 2-3 tablespoon milk
- 1 teaspoon garlic powder
- ½ cup sharp cheddar cheese shredded
- 1 tablespoon chopped chives
- Kosher salt and freshly ground black pepper to taste
Instructions
- Make the French Onion Pot Roast
- In a large dutch oven over medium-high heat, warm oil until shimmering hot.
- Season chuck roast generously with kosher salt and freshly ground black pepper, then gently place it into the hot oil to sear each side until deeply golden brown, which will take 3-5 minutes on each side.
- Remove the chuck roast from the dutch oven and place it on a separate plate. Set aside.
- Turn the heat down to medium, then add the thinly sliced onions, bay leaves, and thyme and sauté until the onions turn translucent and tinged golden brown, 5-7 minutes.
- Stir in tomato paste and garlic then add the flour and coat all the ingredients in it, stirring and cooking for a minute to cook out the raw flour.
- Turn the heat off and quickly whisk in the white wine (for safety!), turn the heat back on to medium and whisk in the worcestershire sauce and beef broth.
- Add the chuck roast back to the pot, top it with the lid, and simmer for 3-4 hours, until the beef is fork-tender and shreddable.
- Taste the gravy and season with salt and pepper as needed.
- Serve over mashed potatoes.
- Make the Cheesy Mashed Potatoes
- Peel and quarter the potatoes, then place them in a large pot filled with cold water and chicken base. Bring the pot to a boil and boil the potatoes until they are easily pierced with a fork.
- Drain the pot and put the potatoes through a potato ricer into a large mixing bowl.
- Stir in butter, shredded cheddar cheese, milk, garlic powder, and chives. Mix well, then season with salt and pepper to taste.
Notes
Remember to remove the bay leaves before serving, you can't eat them!
Slow Cooker Pot Roast Instructions
The slow cooker instructions are a bit different, but they're still easy. What you want to do is cut your beef roast in to large chunks so they'll cook faster in the slow cooker.
Toss the beef chunks in flour and sear them over medium-high heat in a cast iron skillet. Once all sides of the beef are seared, put them into the bottom of your slow cooker, and splash some beef broth into the skillet to scrape up those brown bits (they're great flavor!) and put them into the slow cooker as well.
Put the onion slices on top of the roast hunks, and add all of the other ingredients for the pot roast into the slow cooker. Cook on the low setting for 6-8 hours or the high setting for 4 hours.
Slow Cooker Pot Roast Instructions
The slow cooker instructions are a bit different, but they're still easy. What you want to do is cut your beef roast in to large chunks so they'll cook faster in the slow cooker.
Toss the beef chunks in flour and sear them over medium-high heat in a cast iron skillet. Once all sides of the beef are seared, put them into the bottom of your slow cooker, and splash some beef broth into the skillet to scrape up those brown bits (they're great flavor!) and put them into the slow cooker as well.
Put the onion slices on top of the roast hunks, and add all of the other ingredients for the pot roast into the slow cooker. Cook on the low setting for 6-8 hours or the high setting for 4 hours.
Thicken Gravy
If you want a thicker gravy, make a cornstarch slurry with 2 tablespoon cornstarch and 2 tablespoon water, mix together and stir into the gravy at the end of cooking over medium heat.Storage and Reheating
Keep the pot roast and gravy in an airtight container for up to 4 days. Reheating is really easy: put in a microwaveable dish and heat until warm.Nutrition
Serving: 1g | Calories: 758kcal | Carbohydrates: 41g | Protein: 50g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 169mg | Sodium: 1364mg | Fiber: 4g | Sugar: 11g