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
