Description
This French Onion Pot Roast combines the rich flavors of caramelized onions, tender braised beef, and melted Gruyere cheese for a comforting, hearty dish perfect for dinner. The chuck roast is slowly braised in a flavorful broth with aromatic herbs, white wine, and garlic, then topped with cheese and served with toasted baguette slices or mashed potatoes for a satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds boneless chuck roast - excess fat trimmed
- 1 teaspoon kosher salt per side
- ½ teaspoon ground black pepper per side
- Olive oil - a few generous drizzles
Onion and Aromatics
- 4 large yellow onions - thinly sliced
- 4 tablespoons unsalted butter
- 6 cloves fresh garlic - minced
Liquids and Herbs
- 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
- 3 bay leaves (fresh or dried)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Topping and Serving
- 1 cup freshly shredded Gruyere cheese
- Sliced baguette - for serving
Instructions
- Preheat and Season: Preheat your oven to 300 degrees F. Pat the chuck roast dry with paper towels. Season both sides generously with kosher salt and ground black pepper.
- 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 both sides until a golden brown crust forms, about 5 minutes per side. Remove the roast and set it aside.
- Caramelize Onions: Reduce the heat to medium. In the same pot, melt the butter. Add the thinly sliced onions. Cook with occasional stirring for 25 to 30 minutes, adding a splash of broth if needed to deglaze any browned bits. Cook until the onions are lightly browned.
- Add Garlic and Wine: Stir in the minced garlic and cook for 2 more minutes. Pour in the white wine to deglaze the pot, letting it reduce by about half.
- Incorporate Flour and Broth: Sprinkle 1 tablespoon of flour over the mixture and stir well to coat. Add the beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme sprigs. Bring the liquid to a simmer and season with salt and pepper to taste.
- Braise the Roast: Return the seared chuck roast to the pot. Ensure the liquid covers about three-quarters or more of the beef; add extra broth if necessary. Cover the pot with a tight-fitting lid and place in the preheated oven. Braise for 3 hours and 30 minutes until the beef is fall-apart tender. For more tenderness, cook an additional 20 minutes.
- Prepare for Cheese Topping: Remove the pot from the oven. Increase oven temperature to 400 degrees F. Shred the beef into smaller chunks directly in the pot. Discard excess fat, bay leaves, and herb bundles.
- Melt Cheese: Evenly top the shredded beef with the shredded Gruyere cheese. Return the uncovered pot to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
- Serve: Serve the French Onion Pot Roast warm over mashed potatoes or alongside toasted baguette slices. Enjoy your rich and comforting meal!
Notes
- Use Chardonnay or Pinot Grigio white wine to add brightness and avoid bitterness with the rich caramelized onions.
- Although 4 large yellow onions seem like a lot, they reduce significantly during cooking.
- Caramelizing onions properly is important; taking 25 to 30 minutes results in a light brown color that will deepen in the oven.
- Ensure the braising liquid covers at least 75% of the beef; add extra broth if needed during cooking.
- Freshly shredded Gruyere cheese melts better than pre-shredded options.
- For reheating, use the microwave and add a splash of broth and extra cheese if desired.
- Onion substitution: Sweet onions can be used instead of yellow onions for a different flavor twist.
- Wine substitution: Use beef broth with a splash of balsamic vinegar if avoiding alcohol.
- Herb substitution: If fresh rosemary and thyme aren’t available, use 1 teaspoon dried thyme or Italian seasoning with ½ teaspoon dried rosemary.
- Cheese substitution: Swiss, Fontina, or Provolone cheese can replace Gruyere.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 145 mg
