French Onion Chuck Roast Dinner

Lisa G. Sweet Pantry Gal


Love a good chuck roast! Makes a great Sunday family meal. I love mine with lots of onion flavor cooked low and slow!

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4 Hr
Convection Oven


4 lb
boneless chuck roast
olive oil
s&p and onion powder
4 c
sliced onion
1 1/2 lb
cut tri-colored potatoes
16 oz bag baby carrots
3-4 dash(es)
worcestershire sauce
15 oz can french onion soup (plus half can water)
bay leaf


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1Heavy s&p and onion powder chuck roast.
Heat up few tablespoons olive oil in dutch oven and sear both sides of roast. Remove roast from pan and place on platter.

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2Cook all onions adding salt til slightly browned. Scraping all yummy bits from bottom.

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3Add potatoes and carrots stir with few dashes of worscestershire sauce and pinch of S&P. Continue cooking on med heat for 2min.

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4Place roast back in pan on top of veggies. Throw bay leaf and can of french onion soup with water over roast cover and bring to a simmer.

Place in 300 degree oven for 20min.
Turn heat down to 250 for 1 hour.
Turn heat down to 225 cooking low and slow for another 2-2 1/2 hours til meat is tender.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American