Melted Onion and Rosemary Braised French Roast

Looking for a great and foolproof French roast or brisket recipe for your holiday table? Want to wow your guests? This Melted Onion and Rosemary Braised French roast is the only recipe you will ever need.

Trust me on this one. This French roast is perfect for hosting, holidays, or even to bring over to a friend. It is slow cooked so once it is finished it is melted, flavorful, and delicious. You can also freeze this French roast and warm it up for use at a later time!


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Melted Onion and Rosemary Braised French Roast:

-3-4 pound French roast (I got mine from @koshcosuperstore and was thrilled with the quality!)

-3 tablespoons oil

-Salt, pepper, onion powder, and garlic powder to season

-2 onions, peeled and thinly sliced

-1 jar @mikeesaucesandmarinades Brisket Cooking Sauce (usually not a jarred sauce girl but trust the process)

-2-3 sprigs fresh Rosemary



Preheat oven to 325°F.
Season both sides of the meat with salt, pepper, onion powder and garlic powder to coat. Massage with hands to adhere to the meat and make sure all is coated.

Add oil to a large cast iron pot/Dutch oven (I’m obsessed with my @staub_usa enameled cast iron pots. Everyone needs 1-2 in their kitchen!) and raise to medium/high heat. Add the meat and sear on both sides until golden. Remove from the pot and place on a plate.  Add the onions and sauté for 5-8 minutes until softened. Add in the jar of Mikee’s and mix together. Add the meat back in, top with rosemary and bring to a boil.

Lower to a simmer and cover with a tight fitting lid. Place in the oven and cook for about an hour. Pull oven rack out, flip meat over and cover again. Continue cooking for another 2 hours or so until the French roast meat is super soft. Let cool, remove rosemary sprigs and slice and serve fresh with the sauce. You can also freeze it to serve a later time.

This French Roast Recipe is delicious and festive with the pomegranate relish recipe available with a Prep + Rally membership. Use code COUNTMEIN for a free month of Prep + Rally with access to the archives of hundreds of recipes.