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French Onion Pot Roast

Melt-in-Your-Mouth French Onion Pot Roast for Cozy Nights

This French Onion Pot Roast is a comforting dinner experience, featuring tender beef, caramelized onions, and melty Gruyere cheese.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Boneless Chuck Roast Substitution: Beef brisket can provide a different flavor profile.
  • 1 tablespoon Kosher Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 2 tablespoons Olive Oil Any neutral oil can work as a substitute.
For the Aromatic Base
  • 2 tablespoons Unsalted Butter Be cautious with salted butter.
  • 3 medium Yellow Onions Sweet onions can be used for extra sweetness.
  • 4 cloves Fresh Garlic Garlic powder is a quick substitute if fresh isn't on hand.
For the Braising Sauce
  • 1 cup Dry White Wine Sauvignon Blanc or Pinot Grigio preferred.
  • 1 tablespoon All-Purpose Flour Use cornstarch for a gluten-free alternative.
  • 2 cups Beef Broth Choose low-sodium for better control of saltiness.
  • 1 tablespoon Worcestershire Sauce Add to taste.
  • 2 leaves Bay Leaves
  • 2 sprigs Fresh Rosemary Dried herbs can substitute, use less.
  • 4 sprigs Fresh Thyme Dried herbs can substitute, use less.
For the Melty Topping
  • 1 cup Gruyere Cheese Swiss or Fontina can work as substitutes.
  • 1 loaf Sliced Baguette Perfect for soaking up delicious juices.

Equipment

  • Dutch oven
  • Stovetop
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. Pat your boneless chuck roast dry and season with kosher salt and ground black pepper.
  3. In a hot Dutch oven, heat olive oil and sear the roast for about 5 minutes on each side.
  4. Remove the roast and lower the heat; add unsalted butter and caramelize the onions for 25-30 minutes.
  5. Add minced garlic, cook for 2 minutes, then pour in dry white wine and deglaze.
  6. Sprinkle flour over the mixture, add beef broth and Worcestershire sauce, and simmer until thickened.
  7. Nestle the roast back into the pot, cover, and braise in the oven for about 3.5-4 hours.
  8. Remove the pot and shred the beef, discarding any fat and herb bundles.
  9. Top the shredded beef with Gruyere cheese and bake for 5-7 minutes until melted.
  10. Serve warm over mashed potatoes or alongside toasted baguette slices.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, use a tightly sealed container for up to 3 months. Reheat with a splash of beef broth.

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