French Onion Pot Roast Recipe

Introduction

French Onion Pot Roast is a comforting twist on the classic pot roast, infused with rich caramelized onions and melted Gruyere cheese. This slow-cooked dish delivers tender, flavorful beef in a savory, aromatic broth perfect for cozy meals.

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

1. Step 1: Preheat the oven to 300 degrees F. Pat the chuck roast dry and season both sides generously with kosher salt (about 1 teaspoon per side) and ground black pepper (about ½ teaspoon per side).
2. Step 2: In a large Dutch oven, heat a few generous drizzles of olive oil 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. Let it sear undisturbed to develop a nice crust.
3. Step 3: Reduce the 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. Cook, stirring occasionally, for 25-30 minutes. Add a splash of broth if needed to deglaze any brown bits. Cook until onions are light brown.
4. Step 4: Add the minced garlic and cook for another 2 minutes. Stir in the white wine to deglaze the pot, letting it reduce by about half. Sprinkle the flour over the onions and stir to coat.
5. Step 5: Add the beef broth, Worcestershire sauce, bay leaves, and rosemary and thyme sprigs (tie with kitchen twine if preferred). Bring to a simmer and season with salt and pepper to taste.
6. Step 6: Return the seared chuck roast to the pot. The liquid should cover about ¾ of the beef; add more broth if needed. Cover tightly with a lid and braise in the oven for 3.5 hours until fall-apart tender. For extra tenderness, cook an additional 20 minutes.
7. Step 7: Remove the pot from the oven and increase the oven temperature to 400 degrees F. Shred the beef into smaller chunks in the pot. Discard excess fat, bay leaves, and herb bundles.
8. Step 8: Evenly top the beef with the shredded Gruyere cheese. Return the pot to the oven and bake until the cheese melts, about 5-7 minutes.
9. Step 9: Serve warm over mashed potatoes or your favorite sides, alongside toasted baguette slices. Enjoy!

Tips & Variations

• Let the beef sear without moving it to form a golden crust that locks in flavor.
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best deglazing and subtle acidity.
• Feel free to substitute Gruyere with Swiss or mozzarella cheese for a different but delicious melt.
• For more intense onion flavor, caramelize the onions a bit longer before adding garlic and broth.

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 preserve tenderness and prevent overcooking the beef. You can also freeze the pot roast (without the cheese) for up to 3 months; thaw overnight in the fridge before reheating and adding fresh cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, other tough cuts like brisket or bottom round will work well because slow braising tenderizes the meat. Just adjust cooking time as needed until the beef is fork-tender.

What can I serve with French Onion Pot Roast besides mashed potatoes?

This dish pairs wonderfully with creamy polenta, buttered egg noodles, roasted root vegetables, or crusty bread to soak up the rich sauce.

French Onion Pot Roast Recipe

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★★★★★

4.9 from 254 reviews

This French Onion Pot Roast is a comforting, flavorful dish featuring a tender braised chuck roast cooked low and slow with caramelized onions, garlic, and herbs in a savory beef broth and white wine sauce, finished with melted Gruyere cheese. Perfect for a cozy meal served alongside mashed potatoes and toasted baguette slices.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 3 hours 40 minutes
• Total Time: 4 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 to 4 pounds boneless chuck roast, excess fat trimmed
• Kosher salt, about 2 teaspoons total
• Ground black pepper, about 1 teaspoon total
• Olive oil, for searing

Onion and Aromatics

• 4 tablespoons unsalted butter
• 4 large yellow onions, thinly sliced
• 6 cloves fresh garlic, minced

Liquids and Sauces

• 3/4 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 and Extras

• 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

1. Preheat and Prepare: Preheat your oven to 300°F (150°C). Pat the chuck roast dry with paper towels and season generously with kosher salt and black pepper on both sides to enhance flavor.
2. Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on each side for about 5 minutes until a golden brown crust forms. Avoid moving the meat too much to ensure a good crust. Remove the roast and set aside.
3. Caramelize Onions: Lower the heat to medium. In the same pot, melt the unsalted butter. Add the thinly sliced onions. Cook them slowly, stirring occasionally, for 25-30 minutes until they turn light brown and caramelized. Add a splash of beef broth if the onions start sticking, to deglaze the pot.
4. Add Garlic and Deglaze: Stir in the minced garlic and cook for 2 more minutes. Pour in the white wine to deglaze the pot, scraping up brown bits, and let the wine reduce by half for concentrated flavor.
5. Thicken and Build Sauce: Sprinkle the all-purpose flour over the onion mixture and stir to coat. Then add the beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring this liquid to a simmer and season with salt and pepper to taste.
6. Braise the Roast: Return the seared chuck roast to the pot, ensuring the liquid covers about three-quarters of the meat. Add extra broth if necessary. Cover tightly with a lid and place in the preheated oven. Braise for 3.5 hours until the meat is tender enough to fall apart, or for an additional 20 minutes for even more tenderness.
7. Prepare for Cheese Topping: Remove the Dutch oven from the oven and discard any excess fat, bay leaves, and herb bundles. Using forks, shred the beef into smaller chunks.
8. Melt Gruyere Cheese: Sprinkle the shredded Gruyere cheese evenly over the beef. Increase oven temperature to 400°F (204°C) and return the pot uncovered to the oven. 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 side dishes, accompanied by toasted baguette slices. Enjoy the rich, hearty flavors!

Notes

• For richer flavor, consider using homemade beef broth.
• The longer you caramelize the onions, the sweeter and more flavorful the dish becomes.
• If you prefer a thicker sauce, cook uncovered on the stovetop after braising to reduce liquid before adding cheese.
• Gruyere cheese can be substituted with Swiss cheese for a milder flavor.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Keywords: French Onion Pot Roast, Braised Pot Roast, Comfort Food, Beef Chuck Roast, Gruyere Cheese, Caramelized Onions, Dutch Oven Recipe