Description

This French Onion Pot Roast is a comforting and flavorful dish featuring a tender boneless chuck roast slow-braised with rich caramelized onions, garlic, white wine, and aromatic herbs. Finished with melted Gruyere cheese and served with toasted baguette, this meal combines the classic essence of French onion soup with the hearty satisfaction of a pot roast.

Ingredients

Scale

Meat and Seasonings

3 to 4 pounds boneless chuck roast (excess fat trimmed)
Kosher salt
Ground black pepper
Olive oil

Onion and Aromatics

4 large yellow onions (thinly sliced)
6 cloves fresh garlic, minced
4 tablespoons unsalted butter

Liquids and Flavorings

¾ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1 tablespoon all-purpose flour
3 cups beef broth (plus more as needed)
2 tablespoons Worcestershire sauce (plus more to taste)

Herbs and Cheese

3 bay leaves (fresh or dried)
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup freshly shredded Gruyere cheese

Serving Suggestion

Sliced baguette (for serving)

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Instructions

Preheat and Season: Preheat your oven to 300°F. Pat the chuck roast dry with paper towels, then generously season both sides with about 1 teaspoon Kosher salt per side and ½ teaspoon ground black pepper per side.
Sear the Roast: Heat a few generous drizzles of olive oil in a large Dutch oven over medium-high heat. Once hot, place the chuck roast in and sear each side for about 5 minutes until a golden-brown crust forms. Do not disturb it during searing to ensure a nice crust. Remove the roast and set aside.
Caramelize Onions: Reduce heat to medium and, using the same pot without wiping it clean, melt 4 tablespoons of butter. Add the thinly sliced onions (it will seem like a lot, but will reduce significantly). Cook, stirring occasionally, for 25-30 minutes until they turn light brown, adding a splash of beef broth if needed to deglaze the browned bits.
Add Garlic and Deglaze: Stir in the minced garlic and cook for 2 minutes. Pour in the white wine to deglaze the pot, scraping any browned residue off the bottom. Let the wine reduce by about half.
Thicken and Build Sauce: Sprinkle 1 tablespoon of all-purpose flour over the onions and stir to coat. Then, add 3 cups of beef broth, 2 tablespoons of Worcestershire sauce, bay leaves, rosemary, and thyme. Bring the mixture to a simmer. Season with additional salt and pepper to taste.
Braise the Roast: Return the seared chuck roast into the pot. Make sure the liquid covers about ¾ or more of the meat; add more broth if necessary. Cover tightly with the lid and place in the preheated oven. Braise for 3.5 hours until the meat is fall-apart tender. For even more tenderness, cook an extra 20 minutes.
Prepare for Finishing: Remove the pot from the oven and increase the oven temperature to 400°F. Shred the beef into smaller chunks directly in the pot, discarding any excess fat, as well as the bay leaves and herb bundles.
Add Cheese and Melt: Evenly top the shredded beef and onions with 1 cup of freshly shredded Gruyere cheese. Return the pot to the oven and bake at 400°F for 5-7 minutes until the cheese melts and bubbles.
Serve: Serve the cheesy French onion pot roast warm over mashed potatoes or your favorite sides, accompanied by toasted baguette slices. Enjoy!

Notes

This French onion pot roast is a deeply flavorful dish thanks to the slow caramelization of onions and low-and-slow braise method that tenderizes the beef perfectly.
The Gruyere cheese adds a rich, melted finish reminiscent of classic French onion soup, bringing extra comfort to the dish.
Use a large Dutch oven or heavy oven-safe pot for best braising results.
If broth level falls short during braising, topping up with additional beef broth ensures the meat stays moist and flavorful.
Serving over mashed potatoes or with toasted baguette slices helps soak up the delicious braising liquid and melted cheese.

Nutrition

Serving Size: 1 bowl
Calories: 643 kcal
Sugar: 4 g
Sodium: 867 mg
Fat: 41 g
Saturated Fat: 21 g
Unsaturated Fat: 21 g
Trans Fat: 2 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 53 g
Cholesterol: 201 mg