Description
This French Onion Pot Roast is a comforting, flavorful dish featuring a tender, slow-braised chuck roast cooked with caramelized onions, garlic, wine, and aromatic herbs.
Ingredients
Scale
- 3 to 4 pounds boneless chuck roast (excess fat trimmed)
- Kosher salt
- Ground black pepper
- Olive oil
- 4 large yellow onions (thinly sliced)
- 6 cloves fresh garlic, minced
- 4 tablespoons unsalted butter
- 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
- Preheat the oven to 300°F. Pat the chuck roast dry and season both sides generously with about 1 teaspoon kosher salt and ½ teaspoon ground black pepper per side.
- Heat olive oil in a large Dutch oven over medium-high. Sear the chuck roast on both sides until a golden brown crust forms, about 5 minutes per side. Remove and set aside.
- Reduce the heat to medium. In the same pot without wiping, melt 4 tablespoons of butter. Add the sliced onions and cook, stirring occasionally for 25-30 minutes until light brown and caramelized.
- Stir in minced garlic, cooking for 2 minutes. Pour in the white wine to deglaze the pot and let it reduce by half.
- Sprinkle 1 tablespoon of flour over the onion mixture and stir to coat evenly. Then add 3 cups beef broth, 2 tablespoons Worcestershire sauce, bay leaves, rosemary, and thyme sprigs. Bring to a simmer and season with salt and pepper to taste.
- Return the seared chuck roast to the pot. Ensure the liquid covers about ¾ of the roast; add more broth if needed. Cover the pot tightly with lid and braise in the oven for 3.5 hours until the meat is fall-apart tender.
- Remove pot from oven, increase temperature to 400°F. Shred the beef into chunks, discard fat, bay leaves, and herb stems. Evenly top with shredded Gruyere cheese.
- Place uncovered in oven at 400°F for 5-7 minutes until cheese is melted and bubbly.
- Serve warm over mashed potatoes or your favorite side, accompanied by toasted baguette slices.
Notes
- Serve with mashed potatoes or baguette slices.
- Adjust Worcestershire sauce to taste.
- Cook longer for extra tenderness if desired.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 643
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 41 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 53 g
- Cholesterol: 150 mg