French Onion Pot Roast Recipe

Tender and savory, this French Onion Pot Roast combines the rich flavors of caramelized onions, thyme, and a luscious broth to create the ultimate comfort meal. Braised to perfection and served with a Gruyère-topped baguette, it's a hearty dish perfect for cozy gatherings or weeknight indulgence.

Course Main Course

Cuisine American, French

Keyword French Onion Pot Roast Recipe

Prep Time 30

Cook Time 3 15

Servings Servings

Calories 648kcal

Author Bon Appeteach

Ingredients

3 lb. Chuck Roast
1.5 tsp Kosher Salt
1 tsp Black Pepper
2 tbsp Olive Oil
2 large Yellow Onions Halved, then thinly sliced
3 cloves Garlic minced
3 cups Beef Broth
1 cup Dry White Wine or sub with another cup of beef broth
2 tbsp Worcestershire Sauce
3 tbsp Flour
3 tbsp Butter
4 sprigs Fresh Thyme or 1 tsp dried
1 Baguette sliced into 1 inch thick rounds
2 cups Gruyère Cheese shredded

Instructions

Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
Reduce heat to medium. Add butter to the pot, then onions. Cook, stirring often, until onions are deeply caramelized, about 25–30 minutes. Add garlic during the last 5 minutes of cooking.
Sprinkle flour over the onions and stir to coat. Slowly pour in beef broth and wine, whisking to prevent lumps. Add Worcestershire sauce, and thyme. Bring to a simmer.
Return the roast to the pot. Cover and braise in the oven at 325°F for about 3 hours, or until the meat is fork-tender.
Remove the pot roast from the oven and shred the roast. Remove any large pieces of fat that didn't break down and combine the shredded beef with the broth and onions.
Place the baguette rounds onto a baking sheet and toast them slightly while you shred the roast. This will prevent them from getting too soggy when topping the pot roast.
Once the meat is shredded, layer the top of the French onion pot roast mixture with slices of toasted baguette rounds and then top with the Gruyère cheese. Place it back into the oven and broil on low for 3-5 minutes or until the cheese is melted, bubbly, and lightly golden brown. Serve and enjoy!
Alternative serving method: Place individual servings of the shredded pot roast and onion mixture into individual ramekins. Place a large slice of baguette and 1/4 cup of cheese over the top and broil until melted and golden brown. Serve and enjoy.

Nutrition