French Onion Pot Roast

Turn up the cozy with this French Onion Pot Roast! Tender slow-cooked beef chuck roast and caramelized onions in a thyme and wine infused gravy. Before serving, shred or slice the roast and add back into the thick gravy, top with sliced baguette and gruyere cheese and slip under the broiler until melty and golden.

Course Mains & Entrees

Cuisine American, French

Keyword beef, chuck roast, dinner, fall recipe, winter recipe

Prep Time 1 20

Cook Time 2 30

Total Time 3 50

Servings servings

Calories 939

Author Laurie McNamara

Equipment

Ingredients

3½ to 4 pound beef chuck roast set out 30 minutes prior to searing
kosher salt
2 tablespoons avocado oil
4 tablespoons unsalted butter
4 large yellow onions halved and thinly sliced
1/2 cup dry red wine like merlot, malbec or pinot noir
2 tablespoons (heaping) unbleached all-purpose flour
4 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
10 sprigs fresh thyme
1 French baguette sliced
8 ounces gruyere cheese freshly shredded

US Customary - Metric

Instructions

Pat your chuck roast with paper towel. Season it on all sides with kosher salt.
Heat 2 tablespoons avocado oil in a large (6 to 7- quart) dutch oven over medium-high heat. Once hot, sear the chuck roast for 4 minutes on all sides. Once seared, transfer to a clean plate or small baking sheet pan.
Add the unsalted butter into the dutch oven. Once melted, add in all of the sliced onions with a pinch of kosher salt. Toss the onions in the melted butter and cook on medium-high heat for 5 minutes. Reduce heat to medium and stir every 5 minutes until caramelized.
Caramelizing onions can take anywhere from 45 minutes to 1 hour.
While onions are caramelizing, preheat your oven to 350℉ (or 180℃).
Pour in 1/2 cup dry red wine and let reduce by about half. Sprinkle in 2 tablespoons unbleached all-purpose flour. Stir and cook 2 minutes. Next pour in the low-sodium beef broth and add the worcestershire sauce.
Place the seared chuck roast back into the pot and add in the bay leaves and fresh thyme sprigs. Cover and slide into your oven and cook for 2½ hours.
Once time is up, remove and uncover and remove and discard the thyme stems and bay leaves.
Preheat your broiler to high.
Remove the chuck roast to a cutting board and either slice or shred. Add the meat back into the pot.
Arrange the slices of baguette over top and sprinkle with all of the gruyere cheese. Broil for 2 to 3 minutes or until the cheese is melted and the bread is golden and crispy in spots.
Serve immediately with your favorite sides - A small list of ideas are at the end of the blog post.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition