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French Onion Pot Roast Recipe

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★★★★★

4.4 from 114 reviews

This French Onion Pot Roast recipe combines the rich flavors of caramelized onions, garlic, and fresh herbs with tender, slow-braised chuck roast. Finished with melted Gruyere cheese and served alongside toasted baguette slices, this comforting dish is perfect for a hearty family meal or special occasion.

Ingredients

Scale

Beef and Seasonings

  • 3 to 4 pounds boneless chuck roast (excess fat trimmed)
  • Kosher salt, about 2 teaspoons (1 tsp per side for seasoning)
  • Ground black pepper, about 1 teaspoon (½ tsp per side for seasoning)
  • Olive oil, for searing

Onion and Flavor Base

  • 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

Broth and Herbs

  • 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

Finishing Touches

  • 1 cup freshly shredded Gruyere cheese
  • Sliced baguette, for serving

Instructions

  1. Preheat and Season: Preheat your oven to 300°F (150°C). Pat the chuck roast dry and season both sides generously with kosher salt and ground black pepper.
  2. Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on both sides for about 5 minutes per side, forming a golden-brown crust. Remove and set aside.
  3. Caramelize the Onions: Reduce heat to medium. In the same pot, melt butter and add the thinly sliced onions. Cook, stirring occasionally, for 25-30 minutes until the onions are lightly browned and caramelized. Add a splash of broth if needed to deglaze and prevent sticking.
  4. Add Garlic and Deglaze: Stir in minced garlic and cook for 2 minutes. Pour in white wine to deglaze the pot, letting it reduce by half.
  5. Make the Sauce Base: Sprinkle flour over the onions and stir to coat. Pour in beef broth and Worcestershire sauce, then add bay leaves, rosemary, and thyme. Bring to a simmer, seasoning with additional salt and pepper to taste.
  6. Braise the Roast: Return the seared chuck roast to the pot. Ensure the liquid covers about ¾ of the meat; add more broth if needed. Cover tightly with the lid and place in the oven to braise for 3.5 hours until very tender. For extra tenderness, cook an additional 20 minutes.
  7. Prepare for Cheese Topping: Remove the pot from the oven and increase the oven temperature to 400°F (200°C). Shred the beef into smaller pieces inside the pot, discarding excess fat, bay leaves, and herb stems.
  8. Add Gruyere and Melt: Evenly sprinkle shredded Gruyere cheese over the beef. Return the pot to the oven and bake for 5-7 minutes until the cheese is melted and bubbly.
  9. Serve: Serve the French Onion Pot Roast warm over mashed potatoes or your favorite sides with toasted baguette slices on the side. Enjoy your flavorful and comforting meal!

Notes

  • For best results, let the roast sear undisturbed on each side to develop a rich crust.
  • Use dry white wines such as Sauvignon Blanc or Pinot Grigio to avoid sweetness overpowering the dish.
  • Adding a little broth while caramelizing onions prevents them from burning and helps deglaze the pan.
  • If you prefer a thicker sauce, you can adjust the flour quantity slightly or simmer the sauce longer.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Keywords: French onion pot roast, chuck roast recipe, braised beef, caramelized onions, Gruyere cheese, comfort food, easy roast recipe

Find it online: https://thedishspot.com/french-onion-pot-roast-recipe/