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French Onion Pot Roast

French Onion Pot Roast

Delicious and tender French Onion Pot Roast, featuring caramelized onions and Gruyere cheese.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Dish
Cuisine French
Servings 6 bowl
Calories 643 kcal

Equipment

  • Dutch oven

Ingredients
  

Meat

  • 3 to 4 pounds boneless chuck roast excess fat trimmed
  • Kosher salt to taste
  • ground black pepper to taste
  • olive oil for searing

Onions and Garlic

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

Liquids

  • 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

Finishing Touches

  • 1 cup freshly shredded gruyere cheese
  • sliced baguette for serving

Instructions
 

  • Preheat oven to 300 degrees F.
  • Pat dry chuck roast. Season on both sides generously with Kosher salt and ground black pepper.
  • In a large Dutch oven, heat oil over medium-high heat and sear chuck roast on both sides until a golden brown crust forms.
  • Reduce heat to medium, melt the butter in the same pot, then add the onions. Cook, stirring occasionally, for 25-30 minutes.
  • Add minced garlic for another 2 minutes, then stir in the white wine to deglaze and let it reduce by about half.
  • Sprinkle flour and stir to coat, then add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer and season with salt and pepper.
  • Return the seared chuck roast into the pot and cover with liquid. Cover tightly with the lid and braise in the preheated oven for 3.5 hours.
  • Remove from the oven, increase oven temperature to 400 degrees F.
  • Shred the beef into smaller chunks, discarding excess fat, bay leaves, and herb bundles.
  • Top evenly with shredded Gruyere cheese and return to the oven until melted, about 5-7 minutes.
  • Serve warm over mashed potatoes or toasted baguette slices.

Notes

Using dry white wine like Chardonnay or Pinot Grigio balances the dish. Caramelizing onions takes time, don't rush this step. Freshly shredded Gruyere cheese melts better.

Nutrition

Serving: 1bowlCalories: 643kcalCarbohydrates: 11gProtein: 53gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 201mgSodium: 867mgPotassium: 1029mgFiber: 1gSugar: 4gVitamin A: 512IUVitamin C: 8mgCalcium: 305mgIron: 6mg
Keyword beef stew, Casserole, comfort food, French Onion Pot Roast, Pot Roast, Slow Cooked Beef
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