Description
This French Onion Pot Roast is a hearty and flavorful dish featuring a tender, slow-braised chuck roast infused with rich caramelized onions, garlic, fresh herbs, and a hint of white wine. Topped with melted Gruyere cheese and served with toasted baguette slices, it’s a comforting, elegant meal perfect for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds boneless chuck roast (excess fat trimmed)
- Kosher salt
- Ground black pepper
- Olive oil (for searing)
For the Onion and Sauce
- 4 tablespoons unsalted butter
- 4 large yellow onions (thinly sliced)
- 6 cloves fresh garlic, minced
- 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
Toppings and Serving
- 1 cup freshly shredded Gruyere cheese
- Sliced baguette (for serving)
Instructions
- Preheat and Season: Preheat your oven to 300 degrees F. Pat dry the chuck roast thoroughly, then season both sides generously with about 1 teaspoon kosher salt and ½ teaspoon ground black pepper on each side.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. When hot, sear the chuck roast on both sides until a deep golden crust forms, approximately 5 minutes per side. Remove and set aside. Avoid moving it too much during searing to ensure a crust forms.
- Caramelize Onions: Lower the heat to medium. Without cleaning the pot, add butter and let it melt. Add all sliced onions; cook them slowly for 25-30 minutes, stirring occasionally. Add splashes of beef broth to deglaze the pot if the onions start sticking. The onions should become light brown and rich in flavor.
- Add Garlic and Wine: Stir in the minced garlic and cook for 2 minutes. Pour in the white wine to deglaze, scraping any browned bits from the pot. Let it reduce by half to condense the flavors.
- Make the Sauce Base: Sprinkle the flour over the onion mixture and stir well to coat, which will help thicken the sauce. Gradually stir in the beef broth and Worcestershire sauce. Add bay leaves, rosemary, and thyme sprigs (tie herbs with kitchen twine if desired). Bring the liquid to a gentle 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 ¾ or more of the meat. Add more broth if necessary. Cover the pot tightly with a lid and transfer to the oven. Braise for 3.5 hours or until the meat is fall-apart tender. For extra tenderness, cook an additional 20 minutes.
- Prepare for Topping: Remove the pot from the oven, increase oven temperature to 400 degrees F. Shred the beef into smaller chunks in the braising liquid. Discard excess fat, bay leaves, and herb sprigs.
- Add Cheese and Finish: Spread shredded Gruyere evenly over the beef. Return the pot uncovered to the oven and bake until the cheese melts and becomes bubbly, about 5-7 minutes.
- Serve: Serve the French Onion Pot Roast warm over mashed potatoes or your favorite sides, accompanied by toasted baguette slices for dipping. Enjoy!
Notes
- This dish is best cooked low and slow to achieve tender meat and rich flavors.
- Caramelizing the onions thoroughly enhances the sweetness and depth of the sauce.
- If you prefer a thicker sauce, you can cook it uncovered for a few minutes before adding the beef back in.
- Use fresh herbs tied together for easier removal after cooking.
- Leftovers keep well and the flavors develop even more after a day.
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
