Ingredients

Scale

For the Pot Roast:

3–4 lb chuck roast

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp dried thyme

2 large onions (thinly sliced)

3 garlic cloves (minced)

2 tbsp butter

1 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

1 cup beef broth

1 cup French onion soup (canned or homemade)

½ cup red wine (optional)

2 tbsp cornstarch + 2 tbsp water (for thickening)

Fresh parsley (for garnish)

Instructions

Sear the Roast:

Preheat oven to 325°F (163°C).

Season the chuck roast with salt, pepper, garlic powder, and thyme.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.

Caramelize the Onions:

4. In the same pot, melt butter and add sliced onions. Cook on medium-low heat for 15-20 minutes, stirring occasionally, until caramelized.

5. Add garlic and cook for 1 minute. Stir in balsamic vinegar and Worcestershire sauce.

Slow Cook the Roast:

6. Return the roast to the pot and pour in beef broth, French onion soup, and red wine (if using).

7. Cover and bake for 3-4 hours, or until the meat is fork-tender.

Thicken the Gravy (Optional):

8. Remove the roast and tent with foil.

9. Mix cornstarch with water, then stir into the pot juices. Simmer on the stovetop until thickened.

Serve:

10. Slice or shred the roast and serve with caramelized onion gravy. Garnish with fresh parsley.