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French Onion Pot Roast Recipe

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★★★★★

4.9 from 68 reviews

This French Onion Pot Roast recipe combines the rich, savory flavors of slow-roasted chuck beef with caramelized onions, red wine, and Gruyère cheese. Perfectly cooked in the oven, the tender beef shreds easily and is topped with melted cheese for a comforting and elegant meal, served with toasted baguette slices for a complete experience.

Ingredients

Scale

Beef and Seasoning

  • 1 (3 1/2-lb.) boneless chuck roast
  • 1 (1-oz.) packet onion soup mix
  • 1 tsp. freshly ground black pepper
  • 1 tbsp. plus 1/2 tsp. kosher salt, divided

Cooking and Flavoring

  • 2 tbsp. neutral oil, divided
  • 4 medium or 2 large yellow onions, halved, sliced into 1/2” wedges
  • 1/2 cup dry red wine
  • 3 cups low-sodium beef broth
  • 1 small bunch fresh thyme, plus more for serving

Topping and Serving

  • 1 1/2 cups shredded Gruyère cheese
  • Toasted baguette, sliced, for serving

Instructions

  1. Prepare the Oven and Seasoning: Arrange a rack in the center of the oven and preheat it to 325°F. Pat the chuck roast dry with paper towels. Use a spice grinder, mortar and pestle, or a zip-top bag with a rolling pin to crush the onion soup mix, black pepper, and 1 tablespoon of kosher salt until coarse pieces break down. Rub this seasoning mix all over the beef evenly.
  2. Sear the Beef: Heat 1 tablespoon of neutral oil in a large, high-sided enameled cast-iron or stainless steel skillet over medium heat, swirling to coat the pan. Add the beef and sear until it starts to brown on all sides, about 3 to 4 minutes per side. Remove beef and transfer it to a plate.
  3. Cook the Onions: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sliced onions and season with the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions begin to brown, approximately 10 minutes.
  4. Deglaze and Add Liquids: Pour in the dry red wine, stirring frequently, and cook until the liquid reduces slightly, about 2 to 3 minutes. Then add the low-sodium beef broth. Return the seared beef to the skillet and add the fresh thyme. Bring the mixture to a simmer over medium-high heat.
  5. Oven Roast: Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Roast the beef for 2 hours and 45 minutes to 3 hours, turning once halfway through, until the meat is tender and pulls apart easily with a fork.
  6. Reduce the Sauce and Shred Beef: Carefully transfer the beef to a cutting board. Discard the thyme sprigs. Return the skillet to medium heat and bring the sauce to a simmer. Skim off any excess fat with a ladle and cook the sauce until it reduces by about half, roughly 15 minutes. Meanwhile, shred the beef into large chunks with a fork and add it back into the skillet, stirring it into the sauce.
  7. Broil with Cheese: Preheat the broiler to high. Sprinkle the shredded Gruyère cheese evenly over the skillet’s contents. Broil closely, watching carefully, until the cheese melts and starts to brown in spots, about 5 minutes.
  8. Garnish and Serve: Top with additional fresh thyme for garnish. Serve the French Onion Pot Roast alongside toasted baguette slices to soak up the rich sauce and melted cheese.

Notes

  • For best flavor, use a good quality dry red wine such as Cabernet Sauvignon or Merlot.
  • Make sure to sear the beef well to develop deep flavor before roasting.
  • Skimming off fat from the sauce helps to keep the dish from becoming greasy.
  • This dish can be made a day ahead; reheat gently before broiling the cheese topping.
  • Use a heavy ovenproof skillet to allow seamless transition from stovetop to oven.

Keywords: French Onion Pot Roast, Chuck Roast Recipe, Oven-Braised Beef, Gruyère Cheese, French Onion Soup Mix, Comfort Food, Slow Roasted Beef

Find it online: https://flavorsbymaya.com/french-onion-pot-roast-recipe/