French Onion Pot Roast
80% authentic · French-inspired American
A flavorful twist on classic pot roast, infused with the deep, savory notes of caramelized onions and Gruyère cheese, reminiscent of French Onion Soup.
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Ingredients
- Beef chuck roast3 lbs
- Butter3 tbsp
- Olive oil1 tbsp
- Yellow onions4 large
- Garlic cloves3
- Beef broth2 cups
- Dry white wine1 cup
- Thyme1 tsp dried
- Bay leaf1
- Gruyère cheese1 cup shredded
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Season the beef chuck roast with salt and pepper.
- 3
Heat butter and olive oil in a Dutch oven over medium heat. Add thinly sliced onions and cook slowly, stirring occasionally, until deeply caramelized, about 30-40 minutes.
- 4
Remove caramelized onions and set aside. Sear the beef roast in the same pot until browned on all sides. Remove roast and set aside.
- 5
Add minced garlic to the pot and cook for 1 minute until fragrant.
- 6
Pour in white wine and scrape up any browned bits. Let it simmer for 2 minutes.
- 7
Return the roast to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer.
- 8
Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the roast is tender.
- 9
Remove the roast from the pot and place it in an oven-safe dish. Top with the caramelized onions.
- 10
Pour some of the braising liquid over the roast and onions. Sprinkle with shredded Gruyère cheese.
- 11
Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- 12
Let rest for 10 minutes before slicing and serving with extra braising liquid.
