Description
This French Onion Pot Roast recipe features a tender, slow-braised chuck roast cooked with caramelized yellow onions, garlic, white wine, and aromatic herbs. Topped with melted Gruyere cheese and served with toasted baguette slices, it offers a rich and comforting meal perfect for cozy dinners.
Ingredients
Scale
Beef and Seasonings
- 3 to 4 pounds boneless chuck roast - excess fat trimmed
- 1 teaspoon kosher salt per side (about 2 teaspoons total)
- 1/2 teaspoon ground black pepper per side (about 1 teaspoon total)
- Olive oil, a few generous drizzles for searing
Onion and Aromatics
- 4 large yellow onions - thinly sliced
- 4 tablespoons unsalted butter
- 6 cloves fresh garlic, minced
Liquids and Thickener
- 3/4 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
- 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 Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for braising the pot roast.
- Season the Meat: Pat the chuck roast dry and season both sides generously with kosher salt and ground black pepper.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on both sides for about 5 minutes each until a golden brown crust forms. Remove the meat and set aside.
- Caramelize Onions: Reduce heat to medium and melt butter in the same pot. Add thinly sliced onions and cook, stirring occasionally, for 25-30 minutes until they reach a light brown color, adding a splash of broth if needed to deglaze the pot.
- Add Garlic and Wine: Stir in minced garlic and cook for 2 minutes. Pour in the white wine to deglaze the pan, letting it reduce by half.
- Thicken and Combine Liquid: Sprinkle flour over the onions and stir to coat. Add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring the mixture to a simmer and season with salt and pepper to taste.
- Braise the Roast: Return the seared chuck roast to the pot, ensuring the liquid covers about three-quarters of the meat. Cover tightly with the lid and braise in the preheated oven for 3 hours and 30 minutes, or up to 3 hours and 50 minutes for extra tenderness.
- Prepare for Cheese Topping: Remove the pot from the oven and increase oven temperature to 400 degrees Fahrenheit. Shred the beef into smaller chunks in the pot, discard excess fat, bay leaves, and herb sprigs.
- Add Gruyere Cheese: Evenly sprinkle freshly shredded Gruyere cheese over the top of the shredded beef and return the pot to the oven for 5 to 7 minutes until the cheese melts.
- Serve: Serve the French Onion Pot Roast warm with mashed potatoes or your favorite sides and toasted baguette slices. Enjoy!
Notes
- Use dry white wine like Chardonnay or Pinot Grigio to add brightness and balance the richness of caramelized onions without bitterness.
- Four large yellow onions might seem like a lot, but they significantly reduce in volume when caramelized.
- Caramelizing onions requires patience—cooking for 25-30 minutes until light brown will ensure deep flavor development.
- The braising liquid should cover at least three-quarters of the roast; add extra broth if needed.
- Freshly shredded Gruyere melts better than pre-shredded cheese for a smooth topping.
- To reheat leftovers, microwave gently, adding a splash of broth and extra cheese if desired.
- Substitutions: Sweet onions can replace yellow onions, beef broth with balsamic vinegar can replace white wine, dried herbs can substitute fresh rosemary and thyme, and Swiss, Fontina, or Provolone cheese can replace Gruyere.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
