Description
This French Onion Pot Roast recipe features a tender, slow-braised chuck roast cooked with rich caramelized yellow onions, garlic, white wine, and fresh herbs. Melted Gruyere cheese tops the savory roast, adding a creamy finish perfect for serving over mashed potatoes or toasted baguette slices.
Ingredients
Scale
Beef and Seasonings
- 3 to 4 pounds boneless chuck roast - excess fat trimmed
- 2 teaspoons kosher salt (about 1 teaspoon per side)
- 1 teaspoon ground black pepper (about ½ teaspoon per side)
- Olive oil (a few generous drizzles for searing)
Onions and Aromatics
- 4 large yellow onions - thinly sliced
- 6 cloves fresh garlic, minced
- 4 tablespoons unsalted butter
Liquids and Flavorings
- 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
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. Set the oven to 300 degrees Fahrenheit to prepare for braising the roast.
- Season the chuck roast. Pat the chuck roast dry and generously season on both sides 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 for about 5 minutes per side until a golden brown crust forms. Remove the roast and set aside.
- Caramelize onions. Lower the heat to medium and melt butter in the same pot. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until they turn a light brown color. Add a splash of broth as needed to deglaze the pot and prevent sticking.
- Add garlic and deglaze. Stir in minced garlic and cook for 2 more minutes. Pour in the white wine to deglaze the pot and let it reduce by half.
- Add flour and liquids. Sprinkle the tablespoon of flour over the onions and stir to coat evenly. Pour in the beef broth and Worcestershire sauce. Add bay leaves, rosemary, and thyme. Bring the liquid to a simmer and adjust seasoning with salt and pepper.
- Return roast and braise. Place the seared chuck roast back into the pot, ensuring the liquid covers about three-quarters of the meat. Add more broth if needed. Cover the pot tightly and braise in the preheated oven for 3 hours and 30 minutes until the meat is fall-apart tender. For extra tenderness, cook an additional 20 minutes.
- Prepare cheese topping. Remove the pot from the oven and increase the oven temperature to 400 degrees Fahrenheit. Shred the beef into smaller chunks, discarding excess fat, bay leaves, and herb sprigs.
- Melt Gruyere cheese. Evenly top the shredded beef with the grated Gruyere cheese. Return the pot to the oven and bake until the cheese melts, approximately 5-7 minutes.
- Serve. Serve the French Onion Pot Roast warm over mashed potatoes or alongside toasted baguette slices. Enjoy!
Notes
- Use dry white wine such as Chardonnay or Pinot Grigio to add brightness and balance to the dish.
- Caramelizing 4 large yellow onions is essential; they reduce significantly but provide deep flavor.
- Be patient when caramelizing onions—it takes about 25-30 minutes to reach the right light brown color.
- The braising liquid should cover at least ¾ of the roast; add extra broth if necessary.
- Use freshly shredded Gruyere cheese for better melting and flavor.
- Reheat leftovers in the microwave with extra cheese and a splash of broth to maintain moisture.
- Substitute sweet onions for yellow onions for a different flavor profile.
- If no white wine is available, beef broth with a splash of balsamic vinegar can be used to add acidity.
- Fresh herbs are preferred, but dried thyme and rosemary can substitute (1 teaspoon dried thyme, ½ teaspoon dried rosemary).
- Gruyere can be replaced with Swiss, Fontina, or Provolone cheese for similar melting quality.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 130 mg
