Best French Onion Pot Roast
Indulge in a comforting French Onion Pot Roast featuring fork-tender beef infused with caramelized onions and topped with melted Gruyere cheese. This recipe transforms a classic pot roast into a flavorful masterpiece perfect for a cozy meal.
Equipment
- Dutch oven or heavy-bottomed pot
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Paper towels
- Bowls
- Broiler-safe bowls or dishes
- forks
- Toaster or oven for toasting bread
Ingredients
- 3-4 lb Chuck Roast
- 2 tbsp Olive Oil
- 2 large Yellow Onions, thinly sliced
- 4 cloves Garlic, minced
- 1 tbsp Tomato Paste
- 1 tsp Dried Thyme
- ½ tsp Dried Rosemary
- 4 cups Beef Broth
- 1 cup Dry Red Wine optional
- 2 tbsp Worcestershire Sauce
- 1 Bay Leaf
- Salt to taste
- Black Pepper to taste
- 6 slices French Bread or Baguette, toasted
- 4 oz Gruyere Cheese, shredded or Swiss Cheese
- 2 tbsp Butter, melted
- Fresh Parsley, chopped, for garnish optional
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
- Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until they are softened and deeply caramelized, about 30-45 minutes. Deglaze the pot with a splash of beef broth if onions stick.
- Add the minced garlic, tomato paste, thyme, and rosemary to the onions and cook for another minute until fragrant.
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Add the Worcestershire sauce and bay leaf.
- Return the chuck roast to the pot. The liquid should cover about two-thirds of the roast; add more broth if needed.
- Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Alternatively, simmer on the stovetop over low heat.
- Braise for 3-4 hours, or until the beef is fork-tender.
- Remove the pot roast from the oven and let it rest for 15-20 minutes.
- Shred the beef with two forks.
- Preheat your broiler.
- Ladle the shredded beef and caramelized onions into bowls.
- Top each bowl with a toasted slice of French bread or baguette and sprinkle generously with shredded Gruyere cheese.
- Place the bowls under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch closely so it doesn't burn!
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
Don't skip searing the beef for optimal flavor. Caramelizing the onions takes time but is essential. Use good quality beef broth. Let the pot roast rest before shredding for tender results. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated on the stovetop or in the microwave. Consider adding carrots, potatoes, or celery for a more complete meal. A slow cooker can also be used to make this recipe.