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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.

Ingredients

Scale

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

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