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French Onion Pot Roast Recipe

French Onion Pot Roast

A comforting and savory dish featuring tender beef, caramelized onions, and melted Gruyere cheese.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • Dutch oven For braising the pot roast.

Ingredients
  

Main Ingredients

  • 3 to 4 pounds boneless chuck roast excess fat trimmed
  • 1 tablespoon Kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 large yellow onions thinly sliced
  • 6 cloves fresh garlic minced
  • 0.75 cup dry white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option
  • 1 tablespoon all-purpose flour
  • 3 cups beef broth plus more as needed
  • 2 tablespoons Worcestershire sauce plus more to taste
  • 3 each bay leaves fresh or dried
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup freshly shredded Gruyere cheese
  • 1 loaf sliced baguette for serving

Instructions
 

  • Preheat the oven to 300°F (150°C).
  • Pat dry the chuck roast and season generously on both sides with Kosher salt and ground black pepper.
  • In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat. Sear the chuck roast on both sides until a golden brown crust forms, about 5 minutes per side. Set aside.
  • Reduce the heat to medium. In the same pot, melt the butter. Add the sliced onions and cook for 25-30 minutes until they caramelize, stirring occasionally to prevent burning.
  • Add the minced garlic and cook for another 2 minutes. Pour in the white wine to deglaze the pot, scraping up any browned bits, and let it reduce by half.
  • Sprinkle the flour over the onions and stir to coat evenly, cooking for another minute.
  • Add the beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer and season with salt and pepper to taste.
  • Return the seared chuck roast to the pot, ensuring the liquid covers most of the beef. Add more broth if necessary.
  • Cover tightly and braise in the oven for 3.5 hours, or until the meat is tender. Cook longer if you desire even more tenderness.
  • Remove from the oven and increase the temperature to 400°F (200°C).
  • Shred the beef in the pot, discarding excess fat, bay leaves, and herb bundles.
  • Top the shredded beef with Gruyere cheese and return to the oven until melted, about 5-7 minutes.
  • Serve warm over mashed potatoes or alongside toasted baguette slices.

Notes

For added flavor, consider adding a splash of balsamic vinegar or a sprinkle of fresh parsley before serving.
Keyword French Onion Pot Roast Recipe