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4.8 from 51 votes

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.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 servings
Calories: 758 kcal
Course: Others
Cuisine: American

Ingredients

French Onion Pot Roast
  • 4 tbsp vegetable oil
  • 3 pound chuck roast
  • 4 large sweet onions thinly sliced
  • 5 cloves garlic minced
  • 2 bay leaves
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 2 tbsp tomato paste
  • 1/4 cup all purpose flour
  • 1/4 cup dry white wine
  • 2 tsp Worcestershire sauce 
  • 4 cups beef broth
  • Kosher salt and freshly ground black pepper to taste
Cheesy Mashed Potatoes
  • 2 tbsp chicken bouillon base
  • 6 medium butter potatoes scrubbed
  • 4 tbsp butter
  • 2-3 tbsp milk
  • 1 tsp garlic powder
  • 1/2 cup sharp cheddar cheese shredded
  • 1 tbsp chopped chives
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Make the French Onion Pot Roast
  2. In a large dutch oven over medium-high heat, warm oil until shimmering hot.
  3. 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.
  4. Remove the chuck roast from the dutch oven and place it on a separate plate. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Taste the gravy and season with salt and pepper as needed.
  10. Serve over mashed potatoes.
  11. Make the Cheesy Mashed Potatoes
  12. 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.
  13. Drain the pot and put the potatoes through a potato ricer into a large mixing bowl.
  14. 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!
  • 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.
  • If you want a thicker gravy, make a cornstarch slurry with 2 tbsp cornstarch and 2 tbsp water, mix together and stir into the gravy at the end of cooking over medium heat.
  • 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 Information

Serving 1g Calories 758kcal (38%) Carbohydrates 41g (14%) Protein 50g (100%) Fat 44g (68%) Saturated Fat 18g (90%) Polyunsaturated Fat 23g Trans Fat 2g Cholesterol 169mg (56%) Sodium 1364mg (57%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 758

% Daily Value*

Serving 1g
Calories 758kcal 38%
Carbohydrates 41g 14%
Protein 50g 100%
Fat 44g 68%
Saturated Fat 18g 90%
Polyunsaturated Fat 23g 135%
Trans Fat 2g 100%
Cholesterol 169mg 56%
Sodium 1364mg 57%
Fiber 4g 16%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.