French Onion Pot Roast
French Onion Pot Roast
Ingredients
For the Pot Roast
- 3 pounds boneless beef chuck roast
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 4 yellow onions, large, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/4 cup cognac
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 4 cups beef broth, low sodium
- 2 bay leaves
- 4 fresh thyme sprigs
For Serving
- 1/2 baguette, sliced into 1-inch thick rounds, lightly toasted
- 1 1/2 cups Gruyère cheese, grated
- 4 cups mashed potatoes, prepared, for serving
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 15 min
- 3
Add the thinly sliced onions to the same pot, reducing heat to medium-low. Cook, stirring occasionally, until the onions are deeply caramelized and a rich golden brown, about 20-25 minutes. This step is crucial for flavor development.
⏱️ 25 min
- 4
Add the minced garlic to the caramelized onions and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min
- 6
Pour in the cognac, scraping up any browned bits from the bottom of the pot. Cook for 1 minute, then add the white wine and beef broth. Bring the mixture to a simmer.
⏱️ 5 min
- 7
Add the bay leaves and fresh thyme sprigs to the liquid. Return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. Bring back to a gentle simmer.
⏱️ 2 min
- 8
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 3 1/2 hours, or until the roast is fork-tender and easily shredded.
⏱️ 210 min•🌡️ 325
- 9
Carefully remove the Dutch oven from the oven. Remove and discard the bay leaves and thyme sprigs. Using two forks, shred the cooked chuck roast directly in the pot, mixing it thoroughly with the caramelized onions and rich sauce.
⏱️ 5 min
- 10
Arrange the lightly toasted baguette slices evenly over the shredded pot roast in the Dutch oven. Generously sprinkle the grated Gruyère cheese over the baguette slices.
⏱️ 3 min
- 11
Place the Dutch oven under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
⏱️ 4 min
- 12
Serve the French Onion Pot Roast immediately over a bed of mashed potatoes, ensuring each serving gets a cheesy baguette slice and plenty of the flavorful sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Pot Roast
Ingredients
For the Pot Roast
- 3 pounds boneless beef chuck roast
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 4 yellow onions, large, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/4 cup cognac
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 4 cups beef broth, low sodium
- 2 bay leaves
- 4 fresh thyme sprigs
For Serving
- 1/2 baguette, sliced into 1-inch thick rounds, lightly toasted
- 1 1/2 cups Gruyère cheese, grated
- 4 cups mashed potatoes, prepared, for serving
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 15 min - 3
Add the thinly sliced onions to the same pot, reducing heat to medium-low. Cook, stirring occasionally, until the onions are deeply caramelized and a rich golden brown, about 20-25 minutes. This step is crucial for flavor development.
⏱️ 25 min - 4
Add the minced garlic to the caramelized onions and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min - 6
Pour in the cognac, scraping up any browned bits from the bottom of the pot. Cook for 1 minute, then add the white wine and beef broth. Bring the mixture to a simmer.
⏱️ 5 min - 7
Add the bay leaves and fresh thyme sprigs to the liquid. Return the seared chuck roast to the pot, ensuring it is mostly submerged in the liquid. Bring back to a gentle simmer.
⏱️ 2 min - 8
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 3 1/2 hours, or until the roast is fork-tender and easily shredded.
⏱️ 210 min•🌡️ 325 - 9
Carefully remove the Dutch oven from the oven. Remove and discard the bay leaves and thyme sprigs. Using two forks, shred the cooked chuck roast directly in the pot, mixing it thoroughly with the caramelized onions and rich sauce.
⏱️ 5 min - 10
Arrange the lightly toasted baguette slices evenly over the shredded pot roast in the Dutch oven. Generously sprinkle the grated Gruyère cheese over the baguette slices.
⏱️ 3 min - 11
Place the Dutch oven under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
⏱️ 4 min - 12
Serve the French Onion Pot Roast immediately over a bed of mashed potatoes, ensuring each serving gets a cheesy baguette slice and plenty of the flavorful sauce.
⏱️ 1 min