French Onion Pot Roast
This French onion pot roast recipe takes the rich, caramelized flavor of classic French onion soup and turns it into a hearty Sunday dinner. A boneless chuck roast braises low and slow with sweet yellow onions, beef broth, and a splash of red wine until it falls apart at the touch of a fork.
Equipment
- 6 to 8 quart enameled Dutch oven - with tight-fitting lid
- Sharp chef's knife
- Mandoline slicer - optional, for even onion slices
- Wooden spoon
- Sturdy tongs
- Digital meat thermometer - optional
- Measuring cups and spoons
- Cutting board
Ingredients
- 3 lbs boneless beef chuck roast - 1.4 kg
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil - divided
- 4 large yellow onions - thinly sliced, about 6 cups
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- 4 cloves garlic - minced
- 3 tbsp all-purpose flour
- 1 cup dry red wine - 240 ml
- 3 cups beef bone broth - 720 ml
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme - or 1 tsp dried thyme
- 1 cup shredded Gruyere cheese - 115g, for serving (optional)
Instructions
- Pat the chuck roast dry with paper towels and season generously all over with kosher salt and pepper, pressing it into the meat.
- Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast for 4 to 5 minutes per side until deep golden-brown. Transfer to a plate and set aside.
- Reduce heat to medium, add remaining oil and butter, then add sliced onions and sugar. Cook for 25 to 30 minutes, stirring occasionally, until rich and deep caramel-brown.
- Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over onions and stir constantly for 1 to 2 minutes to cook out the raw taste.
- Pour in red wine, scraping the bottom to release browned bits, and simmer for 2 to 3 minutes to reduce slightly. Stir in beef broth, Worcestershire sauce, bay leaves, and thyme.
- Preheat oven to 300°F. Return the seared roast and any juices to the pot, nestling it into the onions and liquid. Bring to a gentle simmer on the stovetop, then cover with lid.
- Transfer the covered pot to the oven and braise for 3 to 3.5 hours until the beef is fall-apart tender when pierced with a fork.
- Carefully remove the pot from the oven and transfer the roast to a large bowl or cutting board. Discard bay leaves and thyme stems. Shred beef with two forks, removing large pieces of fat.
- Return shredded beef to the pot, stirring into the onion gravy. If desired, sprinkle with Gruyere and place under the broiler for 2 to 3 minutes until melted and bubbly.
Notes
- Don't rush the caramelized onions. Thirty minutes sounds long, but a deep brown color is what gives the gravy its backbone.
- Sear the roast undisturbed. Moving it too early prevents that crust from forming, and the crust adds real flavor to the finished dish.
- Use a heavy pot with a tight-fitting lid so the liquid doesn't evaporate too fast during the long braise.
- Check the liquid level around the halfway point and top it off with broth if the pot looks dry.
- Let the roast rest in the gravy for 10 minutes after shredding so the meat reabsorbs some of the liquid.
- Skim excess fat off the top of the gravy before serving if you prefer a leaner sauce.
- If your kitchen runs hot, a low and slow oven braise gives more even results than trying to rush it on the stovetop.
- Taste the gravy before serving and adjust salt, since beef broths vary a lot in sodium content.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- For a slow cooker version: Sear the roast and caramelize the onions on the stovetop, then transfer everything to a slow cooker on low for 7 to 8 hours.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 12gProtein: 38gFat: 25gSaturated Fat: 10gSodium: 610mgFiber: 2gSugar: 5g
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