Description
French Onion Pot Roast combines the flavors of classic French onion soup with tender roast beef, topped with caramelized onions and Gruyère cheese for a comforting meal.
Ingredients
Scale
- 1 (3½-pound) boneless chuck roast
- 1 (1-ounce) packet onion soup mix
- 1 teaspoon freshly ground black pepper
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 2 tablespoons neutral oil, divided
- 4 medium or 2 large yellow onions, halved and sliced into ½-inch wedges
- ½ cup dry red wine
- 3 cups low-sodium beef broth
- 1 small bunch fresh thyme
- 1½ cups shredded Gruyère cheese
- Toasted baguette slices, for serving
Instructions
- Pat the chuck roast dry and mix the onion soup mix, black pepper, and 1 tablespoon salt. Rub all over the roast.
- Heat 1 tablespoon oil in a pot over medium-high heat. Sear the roast on all sides, about 3-4 minutes per side. Transfer to a plate.
- Add the remaining oil and onions with ½ teaspoon salt to the pot. Cook over medium heat until golden brown, about 25-30 minutes.
- Increase heat to medium-high, add the red wine, and scrape up brown bits as it reduces by half, about 2-3 minutes. Add beef broth and thyme.
- Return the roast to the pot, bring to a simmer, cover, and cook on low for 2½-3 hours until the meat shreds easily.
- Transfer roast to a platter, skim excess fat from liquid. Cover with onions, gravy, and sprinkle with Gruyère cheese. Broil until bubbly.
- Garnish with thyme and serve with baguette slices.
Notes
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3
- Sodium: 720
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 15
- Fiber: 2
- Protein: 38
- Cholesterol: 130