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French Onion Pot Roast: A Delicious and Easy Recipe

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Tender chuck roast braised in a rich French onion soup-inspired broth, topped with cheesy garlic bread. Comfort food perfection!

Ingredients

Scale
  • 3–4 lb chuck roast
  • 2 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp red pepper flakes (optional)
  • 6 cups beef broth
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 4 oz Gruyere cheese, shredded
  • 2 tbsp butter, softened
  • 1 clove garlic, minced (for garlic bread)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Roast: Pat the chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
  2. Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms. Remove the roast from the pot and set aside.
  3. Caramelize the Onions: Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for about 20-25 minutes, or until they are deeply caramelized and golden brown. If the onions start to stick, add a tablespoon of water or beef broth and scrape up any browned bits.
  4. Add Aromatics: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot with the caramelized onions. Cook for another minute, stirring constantly, until fragrant.
  5. Deglaze the Pot: Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
  6. Add Liquids and Seasonings: Pour in the beef broth, balsamic vinegar, and Worcestershire sauce. Add the bay leaves. Stir to combine.
  7. Return the Roast: Return the seared roast to the pot, nestling it among the onions. The roast should be mostly submerged in the liquid; if not, add a little more beef broth.
  8. Braise: Bring the liquid to a simmer, then cover the pot tightly with a lid. Reduce the heat to low and braise for 3-4 hours, or until the roast is fork-tender. Check the roast periodically to make sure the liquid hasn’t evaporated too much; if it has, add a little more beef broth.
  9. Prepare Garlic Bread: While the roast is braising (about 30 minutes before it’s finished), preheat your oven to 375°F (190°C). In a small bowl, combine the softened butter and minced garlic. Spread the garlic butter evenly over the baguette slices.
  10. Toast the Bread: Arrange the baguette slices on a baking sheet and bake for 8-10 minutes, or until lightly golden brown and crispy.
  11. Shred the Cheese: Shred the Gruyere cheese.
  12. Remove the Roast: Once the roast is fork-tender, carefully remove it from the pot and place it on a cutting board. Let it rest for 10-15 minutes before shredding or slicing.
  13. Shred or Slice the Roast: Using two forks, shred the roast into bite-sized pieces. Alternatively, you can slice the roast thinly against the grain.
  14. Skim the Fat (Optional): If desired, skim off any excess fat from the surface of the braising liquid.
  15. Assemble and Serve: Ladle the French onion braising liquid and caramelized onions into bowls. Top with the shredded or sliced roast. Place a garlic bread slice on top of the roast and generously sprinkle with shredded Gruyere cheese.
  16. Broil (Optional): For an extra cheesy and bubbly topping, you can broil the bowls for a minute or two, until the cheese is melted and golden brown. Watch carefully to prevent burning!
  17. Garnish and Serve Immediately: Garnish with fresh chopped parsley and serve immediately.

Notes

  • Wine Substitution: If you don’t have red wine on hand, you can substitute it with more beef broth or a tablespoon of red wine vinegar.
  • Vegetable Additions: Feel free to add other vegetables to the pot roast, such as carrots, celery, or potatoes. Add them along with the beef broth and braise until tender.
  • Slow Cooker Option: Sear the roast and caramelize the onions as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is fork-tender.
  • Spice it Up: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
  • Bread Options: While baguette is the classic choice, you can also use other types of bread, such as sourdough or ciabatta.
  • Cheese Variations: If you don’t have Gruyere cheese, you can use Swiss, provolone, or even mozzarella cheese.
  • Make Ahead: The pot roast can be made a day or two ahead of time. Store it in the refrigerator and reheat it before serving. The flavors will actually deepen and improve over time.
  • Serving Suggestions: Serve the French onion pot roast with a side salad or roasted vegetables for a complete and satisfying meal.

Find it online: https://mmmflavors.com/french-onion-pot-roast/