Introduction

This French Onion Pot Roast combines the rich, savory flavors of caramelized onions and tender chuck roast in one comforting dish. It’s perfect for a cozy dinner that feels both rustic and elegant. Slow-braising the meat ensures it’s fall-apart tender and bursting with flavor.

This image shows a close-up of a blue cast iron pot filled with a rich, dark brown beef stew with shredded meat in a glossy sauce. There are melted white cheese patches spread unevenly over the meat, adding a creamy texture. Two small slices of light brown bread float on top on the left side. Fresh green thyme sprigs sit on the surface for garnish. A gold spoon dips into the stew on the right side. The pot rests on a white marbled texture with a soft gray cloth partially visible on the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 pounds boneless chuck roast (excess fat trimmed)
Kosher salt and ground black pepper
Olive oil
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
1 cup freshly shredded Gruyere cheese
Sliced baguette (for serving)

Instructions

Step 1: Preheat oven to 300 degrees F.
Step 2: Pat dry the chuck roast. Season both sides generously with kosher salt (about 1 teaspoon per side) and ground black pepper (about ½ teaspoon per side).
Step 3: 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 from the pot and set aside. Tip: Let it sear undisturbed to develop a nice crust.
Step 4: Reduce heat to medium. In the same pot (do not wipe clean), melt the butter. Add the sliced onions—they will seem like a lot but will reduce significantly during cooking. Cook, stirring occasionally, for 25 to 30 minutes. Add a splash of broth if needed to deglaze any brown bits. Cook until onions turn a light brown color.
Step 5: Add minced garlic and cook for another 2 minutes. Stir in the white wine to deglaze, then let it reduce by about half. Sprinkle flour over the mixture and stir to coat.
Step 6: Add beef broth, Worcestershire sauce, bay leaves, and the sprigs of rosemary and thyme (tie them together with kitchen twine if preferred). Bring to a simmer and season with salt and pepper to taste.
Step 7: Return the seared chuck roast to the pot. The liquid should cover about ¾ or more of the beef; add more broth if needed.
Step 8: Cover tightly and braise in the preheated oven for 3 ½ hours until the meat is fall-apart tender. For even more tenderness, cook for an additional 20 minutes.
Step 9: Remove the pot from the oven and increase oven temperature to 400 degrees F.
Step 10: Shred the beef into smaller chunks in the pot. Discard excess fat, bay leaves, and herb bundles.
Step 11: Sprinkle shredded Gruyere cheese evenly over the beef. Return to the oven until the cheese melts, about 5 to 7 minutes.
Step 12: Serve warm over mashed potatoes or your favorite sides, along with toasted baguette slices. Enjoy!

Tips & Variations

For extra depth, use homemade beef broth or a high-quality store-bought one.
If you prefer, swap Gruyere cheese with Swiss or fontina for a milder or creamier topping.
To thicken the sauce before cooking, mix the flour with a bit of broth to make a slurry before adding it to avoid lumps.
Serve with roasted vegetables or a simple green salad to balance the richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to prevent the meat from drying out. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl holds a layered meal starting with a base of creamy yellow mashed potatoes on the left side, topped with a rich brown onion gravy containing soft cooked onion slices. To the right, there is shredded, tender brown beef covered in melted white cheese and garnished with fresh green herbs. At the top left edge, two pieces of toasted light brown bread rest, and on the right side of the bowl, there is a neat pile of bright green fresh green beans. The bowl sits on a white marbled surface with a striped cloth in the background, and a knife is partially visible touching the mashed potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

While chuck roast is ideal for braising because of its marbling and tenderness when slow-cooked, you can use other tough cuts like brisket or bottom round. Just adjust cooking times as needed to ensure tenderness.

What if I don’t have fresh herbs?

Dried rosemary and thyme work well as substitutes. Use about one-third of the amount called for since dried herbs are more concentrated in flavor. Tie them in a spice bag or cheesecloth for easy removal after cooking.