French Onion Pot Roast

5 from 6 votes

This comforting French onion pot roast is packed with incredible flavor. The onions are caramelized until rich and golden brown, and the beef is cooked in the braising liquid for low and slow until fall-apart tender.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Main Course

Cuisine: American

Servings: people

Calories: 643kcal

Author: Tania

Equipment

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

Preheat oven to 300 degrees F.
Pat dry chuck roast. Season on both sides generously with Kosher salt (about 1 teaspoon per side) and ground black pepper (about ½ teaspoon per side).
In a large Dutch oven, heat a few generous drizzles of oil over medium-high heat. Once hot, sear chuck roast on both sides until a golden brown crust forms, about 5 minutes per side. Remove from the pot and set aside. Tip: Let it sear undisturbed so it forms a nice crust.
Reduce heat to medium. In the same pot (do not wipe clean), melt the butter. Add the sliced onions - it will seem like a lot, but will reduce significantly. Cook, stirring occasionally, for a total of 25-30 minutes. If needed, add a splash of broth to deglaze any brown bits. Cook until they have a light brown color (it will continue to caramelize in the oven).
Add minced garlic for another 2 minutes. Stir in the white wine to deglaze, then let it reduce by about half. Sprinkle 1 tablespoon of flour and stir to coat.
Next, add beef broth and Worcestershire sauce, bay leaves, and the sprigs of rosemary and thyme (tied with kitchen twine, if preferred). Bring to a simmer. Season with salt and pepper to taste.
Return the seared chuck roast into the pot. The liquid should cover about ¾ or more of the beef. If not, top with more broth.
Cover tightly with the lid and braise in the preheated oven for 3.5 hours until fall-apart tender. If you want it even more tender, cook for an additional 20 minutes.
Remove from the oven. Increase oven temperature to 400 degrees F.
In the same pot, shred the beef into smaller chunks. Discard any excess fat, as well as the bay leaves and herb bundles.
Top evenly with shredded Gruyere cheese. Return to the oven (400F) until the cheese is melted, about 5-7 minutes.
Serve warm over mashed potatoes or your favorite sides, as well as toasted baguette slices. Enjoy!

Notes

Dry white vs. red wine: I use Chardonnay or Pinot Grigio to keep the dish balanced. With the rich caramelized onions, white wine adds brightness and prevents bitterness.
You need 4 large yellow onions. It may seem like a lot, but they will reduce significantly.
Caramelizing onions (use yellow onions) takes time, about 25-30 minutes. Don’t rush this process. You only need to cook them until they have a light brown color, as they will continue to caramelize in the oven.
How much broth? The braising liquid should cover about ¾ or more of the beef. If not, top it off with more broth as needed.
Use freshly shredded Gruyere cheese so it melts better.
Reheating: Reheat in the microwave oven, topping with more cheese as needed. If needed, add a splash of broth.

Substitutions and variations:

Onions: Yellow onions are ideal, but sweet onions can add an extra layer of flavor.
White wine: Beef broth plus a splash of balsamic vinegar for acidity.
Fresh herbs: If you don’t have fresh rosemary or thyme, use 1 teaspoon dried thyme (or Italian seasoning) plus ½ teaspoon dried rosemary.
Gruyere cheese: Swiss, Fontina, Provolone.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition