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A close-up shot of shredded, tender beef from the caramelized onion pot roast, coated in a rich and savory gravy.

French Onion Pot Roast: The Ultimate Comfort Food Mashup

This French Onion Pot Roast features fall-apart tender beef braised in a rich, savory caramelized onion gravy. Topped with toasted bread and melty Gruyère cheese, it's the ultimate comfort food combination that's guaranteed to impress.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb boneless beef chuck roast Pat dry before seasoning.
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt Or to taste.
  • 1 teaspoon black pepper Freshly ground is best.
  • 4 tablespoons unsalted butter
  • 3 large yellow onions Thinly sliced.
  • 4 cloves garlic Minced.
  • 1/2 cup dry red wine Such as Merlot or Cabernet Sauvignon.
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth Low-sodium is preferred.
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 8 slices baguette Toasted.
  • 2 cups Gruyère cheese Shredded.

Equipment

  • 1 Dutch Oven A 6-quart or larger Dutch oven is recommended.
  • Large Skillet Can be used if you don't have a Dutch oven.

Method
 

  1. Preheat oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove the roast and set aside.
  2. Reduce heat to medium-low. Add the butter to the pot. Once melted, add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-40 minutes, until deeply golden brown and sweet. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to simmer until reduced by half. Stir in the flour and cook for 1 minute. Gradually whisk in the beef broth, Worcestershire sauce, fresh thyme, and bay leaf. Bring to a simmer.
  4. Return the seared roast to the pot, nestling it into the onions and gravy. Spoon some of the liquid over the top. Cover and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender.
  5. Carefully remove the pot from the oven. Let the roast rest for 10 minutes. Remove the thyme sprigs and bay leaf. Shred the beef directly in the pot with two forks, incorporating it into the gravy.
  6. Turn your oven's broiler on high. Top the roast with the toasted baguette slices and sprinkle generously with shredded Gruyère cheese. Place the Dutch oven (uncovered) under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Watch carefully to prevent burning. Serve immediately.

Notes

Tip 1: Don't rush caramelizing the onions. This step is crucial for developing the deep, signature flavor of the dish.
Tip 2: Ensure your chuck roast is at room temperature before searing for a more even cook and better crust.
Tip 3: If your gravy is too thin after braising, you can simmer it on the stovetop for a few minutes to reduce it further.