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French Onion Pot Roast

French Onion Pot Roast

This French Onion Pot Roast is a comforting dish with caramelized onions and tender beef cooked to perfection.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 643 kcal

Equipment

  • 7 to 8 quart Dutch oven
  • Kitchen twine

Ingredients
  

Beef and Seasoning

  • 3 to 4 pounds boneless chuck roast excess fat trimmed
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil

Vegetables and Herbs

  • 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

Topping

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

Instructions
 

Cooking Steps

  • 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. Sear chuck roast on both sides until golden brown, about 5 minutes per side. Remove from pot and set aside.
  • Reduce heat to medium. In the same pot, melt butter. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until light brown.
  • Add minced garlic for another 2 minutes. Stir in white wine and let it reduce by about half.
  • Sprinkle flour and stir to coat. 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, ensure liquid covers about ¾ of the beef. Cover tightly and braise in the oven for 3.5 hours.
  • Remove from oven, increase temperature to 400 degrees F.
  • Shred the beef into smaller chunks, discard excess fat and bay leaves and herb bundles.
  • Top with shredded Gruyere cheese and return to oven until melted, about 5-7 minutes.
  • Serve warm over mashed potatoes or with toasted baguette slices.

Notes

Use dry white wine for brightness. Be patient with caramelizing onions for best flavor. For reheating, top with more cheese as needed.

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, braised beef, Comfort Food, French Onion Pot Roast, onion roast, slow cook
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