Description
This French Onion Pot Roast is a hearty and comforting dish featuring a tender 3 to 4-pound chuck roast braised slowly with caramelized onions, garlic, and aromatic herbs. Finished with melty Gruyere cheese and served with toasted baguette, it’s packed with rich, savory flavors perfect for a cozy meal.
Ingredients
Scale
Beef and Seasoning
- 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
Liquid and Thickening
- 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 Flavorings
- 3 bay leaves (fresh or dried)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Finishing
- 1 cup freshly shredded Gruyere cheese
- Sliced baguette (for serving)
Instructions
- Preheat and Season: Preheat your oven to 300°F. Pat the chuck roast dry and season generously on both sides with about 1 teaspoon Kosher salt 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, sear the chuck roast on each side for about 5 minutes until a golden brown crust forms. Avoid moving it while searing to develop a nice crust. Remove and set aside.
- Caramelize Onions: Lower heat to medium and, in the same pot without cleaning it, melt the butter. Add the sliced onions, cooking and stirring occasionally for 25-30 minutes until they are soft and light brown. Add a splash of broth as needed to deglaze any browned bits. The onions will continue to caramelize in the oven during braising.
- Add Garlic and Flour: Stir in the minced garlic and cook for 2 more minutes. Pour in the white wine to deglaze, letting it reduce by half. Sprinkle the flour evenly and stir to coat the onions and garlic mixture.
- Add Liquids and Herbs: Pour in beef broth and Worcestershire sauce, then add the bay leaves and tie the rosemary and thyme sprigs with kitchen twine if desired. Bring the mixture to a gentle simmer and season to taste with salt and pepper.
- Braise the Roast: Return the seared chuck roast to the pot, ensuring the liquid covers at least ¾ of the meat; add more broth if necessary. Cover tightly and place the pot in the preheated oven. Braise for 3.5 hours or until the beef is fall-apart tender. Add 20 extra minutes if a more tender texture is preferred.
- Shred and Finish with Cheese: Remove the pot roast from the oven and increase oven temperature to 400°F. Shred the beef into chunks in the pot, removing excess fat, bay leaves, and herb bundles. Spread the shredded Gruyere cheese evenly over the meat and return to the oven for 5-7 minutes until the cheese is melted and bubbly.
- Serve: Serve the French Onion Pot Roast warm over mashed potatoes or alongside your favorite sides with toasted baguette slices. Enjoy this rich, savory dish that combines tender beef with deeply caramelized onions and melted cheese.
Notes
- This French Onion Pot Roast is packed with layers of flavor from caramelized onions and slow-braised beef, creating a comforting and hearty meal.
- If you prefer a more tender roast, feel free to braise up to an extra 20 minutes beyond the 3.5 hour time.
- The shredded Gruyere cheese topping adds a creamy, nutty finish that perfectly complements the savory flavors.
- Serve with mashed potatoes, crusty baguette slices, or your favorite vegetables for a complete meal.
- Using a Dutch oven is key for even heat distribution during braising, but a heavy oven-safe pot with a tight-fitting lid will also work.
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
