Savory French Onion Pot Roast Recipe
Introduction
This Savory French Onion Pot Roast is a comforting, flavorful dish that combines tender chuck roast with rich caramelized onions and melted Gruyère cheese. Slow-braised to perfection, it’s a perfect meal for family dinners or special occasions.
Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 large yellow onions, thinly sliced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry red wine (or beef broth)
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional)
- 1 1/2 cups pearl onions
- 1 1/2 cups shredded Gruyère cheese
- Fresh parsley or thyme, for garnish
Instructions
- Step 1: Season the chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
- Step 2: In the same pot, add the thinly sliced yellow onions and cook them over medium heat, stirring occasionally, until caramelized and deeply golden, about 30–40 minutes.
- Step 3: Add the minced garlic to the onions and cook for 1 minute. Stir in the tomato paste and Worcestershire sauce, cooking for another 2 minutes to deepen the flavors.
- Step 4: Pour in the red wine (or additional beef broth) to deglaze the pan, scraping up any browned bits from the bottom.
- Step 5: Return the seared roast to the pot. Add the beef broth, balsamic vinegar, thyme, bay leaves, and pearl onions. Cover and transfer the pot to an oven preheated to 325°F (163°C).
- Step 6: Braise the roast in the oven for 3 to 3.5 hours, until it is fork-tender. Check occasionally and add more broth if needed to keep the roast moist.
- Step 7: (Optional) Remove the roast from the pot. If you’d like a thicker sauce, mix the flour with a little water to make a slurry and stir it into the braising liquid. Simmer on the stove until the sauce thickens.
- Step 8: Place the roast on a baking sheet or keep it in the pot, top with shredded Gruyère cheese, and broil for 2–3 minutes until the cheese is bubbly and golden brown.
- Step 9: Garnish with fresh parsley or thyme. Serve hot with mashed potatoes, crusty bread, or noodles for a complete meal.
Tips & Variations
- For deeper flavor, use fresh thyme whenever possible and add a splash of red wine vinegar instead of balsamic for a sharper tang.
- Pearl onions can be substituted with extra sliced yellow onions if unavailable.
- To save time, caramelize onions the day before and refrigerate until ready to use.
- Add mushrooms during braising for an earthy twist.
Storage
Store leftover pot roast and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven until warmed through. The sauce may thicken after chilling—add a splash of broth or water when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe in a slow cooker?
Yes, after searing the meat and caramelizing the onions on the stove, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours or until the roast is tender.
What cut of meat is best for this pot roast?
Chuck roast is ideal because it has enough fat and connective tissue to become tender and flavorful during slow braising, making it perfect for this recipe.
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Savory French Onion Pot Roast Recipe
- Total Time: 3 hours 55 minutes
- Yield: 6 servings 1x
Description
This Savory French Onion Pot Roast combines tender, slow-braised chuck roast with rich caramelized onions, garlic, and Gruyère cheese for a comforting and flavorful meal. Braised in a hearty blend of red wine, beef broth, and herbs, the pot roast is finished under the broiler to create a bubbly, golden cheese crust. Perfect for a cozy dinner served alongside mashed potatoes, crusty bread, or noodles.
Ingredients
Scale
Main Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 large yellow onions, thinly sliced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry red wine (or beef broth)
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 1/2 cups pearl onions
- 1 1/2 cups shredded Gruyère cheese
- Fresh parsley or thyme, for garnish
Instructions
- Season and Sear the Roast: Season the chuck roast generously with salt and freshly ground black pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until it is well browned. Remove the roast from the pot and set aside.
- Caramelize the Onions: In the same Dutch oven, add the thinly sliced yellow onions and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the tomato paste and Worcestershire sauce, cooking for an additional 2 minutes to deepen the flavors.
- Deglaze the Pan: Pour in the dry red wine (or extra beef broth if preferred) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, incorporating them into the sauce.
- Add Roast and Liquids: Return the seared chuck roast to the pot. Add the beef broth, balsamic vinegar, fresh thyme leaves, bay leaves, and pearl onions. Stir gently to combine, then cover the Dutch oven with a lid.
- Braise in the Oven: Transfer the covered pot to a preheated 325°F (163°C) oven. Braise for 3 to 3.5 hours or until the roast is fork-tender, checking occasionally and adding more broth as needed to keep the meat moist.
- Thicken Sauce (Optional): Carefully remove the roast from the pot. If you prefer a thicker sauce, whisk together 2 tablespoons of all-purpose flour with a little cold water to create a slurry, then stir it into the sauce on the stovetop and simmer until thickened to your liking.
- Broil with Gruyère Cheese: Place the roast back into the pot or a broiler-safe dish. Top it evenly with shredded Gruyère cheese. Broil under high heat for 2 to 3 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Garnish the finished pot roast with fresh parsley or thyme. Serve hot alongside mashed potatoes, crusty bread, or your favorite noodles for a comforting meal.
Notes
- For best results, use a well-marbled chuck roast to ensure moist, tender meat after braising.
- Caramelizing onions properly takes time but adds essential depth of flavor to the dish.
- The optional flour slurry will thicken the sauce nicely without altering the taste significantly.
- Substitute the red wine with additional beef broth if avoiding alcohol.
- Pearl onions can be omitted if unavailable or substituted with regular onions diced smaller.
- Rest the meat briefly before slicing to preserve juices.
- Serve with hearty side dishes such as mashed potatoes or crusty bread to soak up the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: pot roast, French onion, caramelized onions, Gruyère cheese, braised beef, comfort food, slow-cooked beef
