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French Onion Pot Roast

Tender chuck roast braised in caramelized onions, thyme, and wine, then finished with melted Gruyere for a cozy French onion soup-inspired dinner.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 pounds boneless beef chuck roast
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • ½ cup dry red wine
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup shredded Gruyere cheese

Equipment

  • Large Dutch oven with lid
  • Tongs
  • Sharp knife and cutting board
  • Wooden spoon
  • Oven-safe broiler

Method
 

  1. Step 1: Preheat the oven to 300°F and season the roast.
  2. Step 2: Sear the roast on all sides in the oil and set aside.
  3. Tip: Brown it well for deep flavor.
  4. Step 3: Caramelize the onions for 20 to 25 minutes.
  5. Tip: Stir often so they do not burn.
  6. Step 4: Add the garlic, tomato paste, and flour, then deglaze with the wine, broth, and Worcestershire.
  7. Step 5: Nestle in the roast with the thyme and bay leaf and braise covered for 3 to 3½ hours.
  8. Tip: The beef should be fork-tender.
  9. Step 6: Top with the cheese, broil briefly, rest, and serve with the onions and gravy.

Notes

Calories are an estimate per serving.
Use extra beef broth in place of the wine if preferred.