Description
This comforting French Onion Pot Roast features a tender boneless chuck roast slow-cooked with rich caramelized onions, garlic, and aromatic herbs. The beef is seared to develop a deep crust, then braised slowly in beef broth and Worcestershire sauce until fall-apart tender. Finished with melted Gruyere cheese, this classic American main course is perfect for a hearty dinner served with toasted baguette and mashed potatoes.
Ingredients
Beef and Seasoning
- 3 to 4 pounds boneless chuck roast – excess fat trimmed
- Kosher salt and ground black pepper, to taste
- Olive oil, for searing
Onions and Aromatics
- 4 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 6 cloves fresh garlic, minced
Sauce and Herbs
- 1 tablespoon all-purpose flour
- 3 ¾ 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
Finishing
- 1 cup freshly shredded Gruyere cheese
- Sliced baguette, for serving
Instructions
- Preheat Oven and Prepare Beef: Preheat your oven to 300°F (150°C). Pat the chuck roast dry with paper towels. Generously season both sides with kosher salt and ground black pepper to enhance flavor.
- Sear the Roast: Heat a large Dutch oven over medium-high heat and add a few generous drizzles of olive oil. Once hot, sear the chuck roast for about 5 minutes on each side until a golden-brown crust forms. Remove the roast and set aside.
- Caramelize Onions: Reduce heat to medium. In the same pot, melt the unsalted butter. Add the thinly sliced onions; although they seem bulky, they will reduce significantly as they cook. Stir occasionally for 25 to 30 minutes until the onions become lightly caramelized. If the onions start sticking, add a splash of beef broth to deglaze the pan and loosen browned bits.
- Add Garlic and Flour: Stir in the minced garlic and cook for 2 minutes to release its aroma. Sprinkle the all-purpose flour evenly over the onions and stir well to coat, helping to thicken the sauce later.
- Add Liquids and Herbs: Pour in the beef broth followed by Worcestershire sauce, then add the bay leaves, fresh rosemary, and thyme sprigs. Bring the mixture to a simmer and season with salt and pepper to taste.
- Braise the Roast: Return the seared chuck roast to the pot, ensuring the liquid covers about three-quarters of the beef. Add more beef broth if needed. Cover the Dutch oven tightly and place it in the preheated oven. Braise for 3.5 hours, or an additional 20 minutes if you desire extra tenderness.
- Shred Beef and Prepare for Melting Cheese: Remove the pot roast from the oven. Increase oven temperature to 400°F (205°C). Using forks, shred the beef into chunks directly in the pot. Remove and discard any excess fat, the bay leaves, and herb sprigs.
- Add Gruyere Cheese and Melt: Sprinkle the shredded Gruyere cheese evenly over the beef. Return the pot to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the French onion pot roast warm, perfect over mashed potatoes or your favorite side dishes, accompanied by sliced toasted baguette for soaking up the flavorful sauce.
Notes
- For best results, use a heavy Dutch oven for even heat distribution during searing and braising.
- Make sure to trim excess fat from the roast to prevent overly greasy sauce.
- The caramelization of the onions is key for building deep flavor; do not rush this step.
- Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust Worcestershire sauce according to your salt preference.
- Gruyere can be substituted with Swiss or mozzarella if unavailable, but Gruyere provides the best melt and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
