French Onion Pot Roast
French Onion Pot Roast
Ingredients
For the Pot Roast
- 2 1/2 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
For the French Onion Base
- 2 tablespoons unsalted butter
- 3 yellow onions, large, thinly sliced
- 4 garlic, cloves, minced
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 4 cups beef broth
For Braising
- 3 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 2 bay leaves
For Finishing and Serving
- 1 1/2 cups Gruyere cheese, grated
- grits or polenta, for serving, as needed
- crostini or toasted bread, for serving, as needed
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Season the chuck roast generously on all sides with salt, garlic powder, and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat a large Dutch oven or oven-safe pot over high heat. Sear the seasoned pot roast for 3-4 minutes per side until a deep, dark crust forms. Remove the seared roast from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium-low. Add the butter to the same pot. Add the thinly sliced yellow onions and cook, stirring occasionally, for 40-45 minutes, or until they are deeply caramelized, tender, and golden brown. This step is crucial for flavor development.
⏱️ 45 min
- 4
Add the minced garlic to the caramelized onions and cook for 30 seconds until fragrant. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
⏱️ 5 min
- 5
Return the seared pot roast to the pot with the onions. Pour in the beef broth, ensuring it partially submerges the roast. Add the fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Spoon some of the caramelized onions over the top of the roast.
⏱️ 5 min
- 6
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the meat is very tender.
⏱️ 150 min•🌡️ 325
- 7
Carefully remove the pot from the oven. Discard the rosemary, thyme, and bay leaves. Using two forks, shred the tender pot roast directly in the pot, mixing it with the caramelized onions and braising liquid.
⏱️ 5 min
- 8
Generously sprinkle the grated Gruyere cheese over the shredded pot roast. Cover the pot and return it to the oven for 15 minutes. Then, remove the lid and bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
⏱️ 30 min•🌡️ 325
- 9
Remove the pot roast from the oven and let it rest for a few minutes. Serve hot, typically over creamy grits or polenta, and accompanied by crostini or toasted bread. Garnish with fresh chopped chives, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Pot Roast
Ingredients
For the Pot Roast
- 2 1/2 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
For the French Onion Base
- 2 tablespoons unsalted butter
- 3 yellow onions, large, thinly sliced
- 4 garlic, cloves, minced
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 4 cups beef broth
For Braising
- 3 fresh rosemary sprigs
- 6 fresh thyme sprigs
- 2 bay leaves
For Finishing and Serving
- 1 1/2 cups Gruyere cheese, grated
- grits or polenta, for serving, as needed
- crostini or toasted bread, for serving, as needed
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Season the chuck roast generously on all sides with salt, garlic powder, and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat a large Dutch oven or oven-safe pot over high heat. Sear the seasoned pot roast for 3-4 minutes per side until a deep, dark crust forms. Remove the seared roast from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium-low. Add the butter to the same pot. Add the thinly sliced yellow onions and cook, stirring occasionally, for 40-45 minutes, or until they are deeply caramelized, tender, and golden brown. This step is crucial for flavor development.
⏱️ 45 min - 4
Add the minced garlic to the caramelized onions and cook for 30 seconds until fragrant. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
⏱️ 5 min - 5
Return the seared pot roast to the pot with the onions. Pour in the beef broth, ensuring it partially submerges the roast. Add the fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Spoon some of the caramelized onions over the top of the roast.
⏱️ 5 min - 6
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours and 30 minutes, or until the meat is very tender.
⏱️ 150 min•🌡️ 325 - 7
Carefully remove the pot from the oven. Discard the rosemary, thyme, and bay leaves. Using two forks, shred the tender pot roast directly in the pot, mixing it with the caramelized onions and braising liquid.
⏱️ 5 min - 8
Generously sprinkle the grated Gruyere cheese over the shredded pot roast. Cover the pot and return it to the oven for 15 minutes. Then, remove the lid and bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
⏱️ 30 min•🌡️ 325 - 9
Remove the pot roast from the oven and let it rest for a few minutes. Serve hot, typically over creamy grits or polenta, and accompanied by crostini or toasted bread. Garnish with fresh chopped chives, if desired.
⏱️ 5 min