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5 from 1 vote

French Onion Pot Roast

By Britney Brown-Chamberlain
Prep: 20 minutes
Cook: 4 hours 30 minutes
Total: 4 hours 50 minutes
Servings: 8
french onion pot roast in a skillet topped with gruyere cheese and sliced baguette bread.
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Easy French onion pot roast with fall-apart beef, deeply caramelized onions, and rich gravy, finished with melted Gruyère cheese.

Equipment

  • Braising Pan or Dutch Oven with a Lid
  • Wire Rack
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Ingredients 

  • 3 1/2 lbs Boneless Chuck Roast
  • 1 tbsp Kosher Salt
  • 1 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 4 tbsp Salted Butter
  • 4 large Yellow Onions, (sliced thinly)
  • 1 tbsp Onion Powder
  • 2 tsp Garlic Powder
  • 1/2 tbsp Brown Sugar
  • 2 tbsp Tomato Paste
  • 6 cloves Garlic, (diced)
  • 2 tsp Beef Bouillon
  • 1 tbsp All Purpose Flour
  • 1/2 cup Whiskey
  • 1/4 cup Red Wine
  • 3 cups Water
  • 1 tbsp Balsamic Vinegar
  • 6 sprigs Fresh Thyme
  • 3 Bay Leaves
  • 12 oz Gruyere Cheese, (buy a block of gruyere and shred with a box grater, should be around 1 1/2 cups)
  • 1 Baguette, (sliced)

Instructions 

  • Pat the chuck roast dry with a paper towel then sprinkle generously with kosher salt and black pepper. (optional step: Place onto a wire rack and allow the chuck roast to dry brine overnight in the refrigerator - this makes the roast nice and juicy!) 3 1/2 lbs Boneless Chuck Roast 1 tbsp Kosher Salt 1 1/2 tsp Black Pepper
  • ​Place a braising pan or dutch oven on the stove on medium-high heat. Let the pan become searing hot, about 5 minutes, then add olive oil. Place the chuck roast into the pan and sear on both sides until a golden brown crust forms on both sides. Remove from the pan and place back onto the wire rack. 2 tbsp Olive Oil
  • Reduce heat to medium heat and butter. Once melted, add sliced onions, onion powder, garlic powder, and brown sugar. Stir together and cook for 8-10 minutes, until softened, then add diced garlic, tomato paste, beef bouillon paste, and all purpose flour. Continue to mix together and cook for an additional 5 minutes, until jammy, then pour in whiskey, red wine, water, and balsamic vinegar. 4 tbsp Salted Butter 4 large Yellow Onions 1 tbsp Onion Powder 2 tsp Garlic Powder 1/2 tbsp Brown Sugar 6 cloves Garlic 2 tbsp Tomato Paste 2 tsp Beef Bouillon 1 tbsp All Purpose Flour 1/2 cup Whiskey 1/4 cup Red Wine 3 cups Water 1 tbsp Balsamic Vinegar
  • Place the chuck roast back into the pot and add bay leaves and fresh thyme. Bring to a boil and cover with a lid. Reduce heat to low heat and cook for 3 1/2-4 hours, until the roast is fork tender. 6 sprigs Fresh Thyme 3 Bay Leaves
  • Set the oven to broil. Remove the thyme and bay leaf, then carefully shredded the beef (it should fall apart easily at this point). Sprinkle on gruyere cheese on top of the shredded beef and add sliced baguette pieces (optional). Broil in the oven for 4-5 minutes, keeping a watchful eye to ensure that the cheese doesn't burn. Remove from the oven and let it rest for about 5 minutes before serving. 12 oz Gruyere Cheese 1 Baguette 

Notes

  • Bring the chuck roast to room temperature before searing for more even browning.
  • Slice onions evenly so they cook and caramelize at the same rate.
  • Use freshly grated Gruyère, it melts smoother and browns better than pre-shredded cheese.
  • Use a heavy-bottom Dutch oven or braising pan to maintain steady heat while braising.

Nutrition

Calories: 791kcal, Carbohydrates: 27g, Protein: 55g, Fat: 47g, Saturated Fat: 22g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 20g, Trans Fat: 2g, Cholesterol: 199mg, Sodium: 1736mg, Potassium: 936mg, Fiber: 3g, Sugar: 7g, Vitamin A: 707IU, Vitamin C: 9mg, Calcium: 535mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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