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French Onion Pot Roast

Savory French Onion Pot Roast to Warm Your Soul

This French Onion Pot Roast is the ultimate comfort food with layers of rich flavors and tender beef, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Boneless Chuck Roast Trim excess fat for a leaner result.
  • 1 tablespoon Kosher Salt Use sparingly at first; you can always adjust taste later.
  • 1 teaspoon Ground Black Pepper Use sparingly at first; you can always adjust taste later.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
For the Onion Mixture
  • 4 tablespoons Unsalted Butter Can substitute with additional olive oil.
  • 3 large Yellow Onions Sweet onions can enhance the flavor profile.
  • 4 cloves Fresh Garlic Can substitute with garlic powder (1/2 tsp) if fresh is not available.
  • 1 cup Dry White Wine Sauvignon Blanc or Pinot Grigio preferred; red wine can be used for a bolder flavor.
For the Sauce
  • 1 tablespoon All-Purpose Flour Omit for a gluten-free version; adjust liquid as needed.
  • 4 cups Beef Broth Can substitute with vegetable broth plus a splash of balsamic vinegar.
  • 2 tablespoons Worcestershire Sauce Adjust to taste or use soy sauce for a different profile.
  • 2 leaf Bay Leaves
  • 2 sprigs Fresh Rosemary Dried herbs can be used (1/2 tsp dried rosemary) if fresh is unavailable.
  • 2 sprigs Fresh Thyme Dried herbs can be used (1 tsp dried thyme) if fresh is unavailable.
For Topping and Serving
  • 1 cup Gruyere Cheese Swiss or Fontina can be substitutes if Gruyere is not available.
  • 1 loaf Sliced Baguette Use any crusty bread if baguette is unavailable.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Pat the boneless chuck roast dry and season generously with kosher salt and ground black pepper.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast until golden brown, about 5 minutes per side. Remove the roast and set aside.
  3. In the same pot, melt unsalted butter and add sliced yellow onions. Cook, stirring occasionally, for about 25-30 minutes until golden brown and caramelized.
  4. Stir in minced garlic for 2 minutes. Pour in dry white wine to deglaze the pot, scraping up browned bits and allowing it to reduce by half.
  5. Sprinkle all-purpose flour over the mixture and stir. Gradually add beef broth and Worcestershire sauce, mixing until combined. Bring to a simmer.
  6. Return the seared chuck roast to the pot, covering about ¾ of the meat with liquid. Tuck in bay leaves, rosemary, and thyme. Cover and braise for 3.5 hours.
  7. Remove the roast, let it rest briefly, then shred the beef into chunks, discarding excess fat and herb bundles.
  8. Increase oven temperature to 400°F (200°C). Return shredded beef to the pot, top with Gruyere cheese, and bake for 5-7 minutes until melted and bubbly.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 4mg

Notes

Ensure you don’t move the roast too soon while searing for a fantastic crust. Let the onions caramelize slowly for deeper sweetness. Monitor the liquid during braising to prevent drying out. This dish can be prepared using a slow cooker as well.

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