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French Onion Mushroom Pot Roast

A hearty and comforting dish that fills your home with the aroma of slow-cooked beef, perfect for busy families and meat lovers alike.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 8 ounces mushrooms, sliced
  • 2 cups beef broth Use chicken broth for a lighter flavor if desired.
  • 1 packet onion soup mix
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh thyme (optional) for garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Season the beef roast with salt and pepper on all sides, then sear it in the pot until browned on all sides, about 3-4 minutes per side.
  4. Remove the roast and set it aside.
  5. In the same pot, add the sliced onions and mushrooms, cooking until softened, about 5-7 minutes.
  6. Stir in the minced garlic and cook for an additional minute.
  7. Return the roast to the pot and sprinkle the onion soup mix over the top.
  8. Pour in the beef broth around the roast, ensuring it doesn't wash away the onion soup mix.
  9. Bring to a simmer, cover the pot, and transfer it to the preheated oven.
  10. Bake for 3-4 hours, or until the meat is tender and easily shredded with a fork.
  11. Garnish with fresh thyme if desired before serving.

Notes

Keep leftovers in an airtight container in the fridge for 3-4 days. Cool completely, then freeze for up to 3 months. Reheat gently with a splash of broth.