French Onion Pot Roast

Turn up the cozy with this French Onion Pot Roast! Tender slow-cooked beef chuck roast and caramelized onions in a thyme and wine infused gravy. Before serving, shred or slice the roast and add back into the thick gravy, top with sliced baguette and gruyere cheese and slip under the broiler until melty and golden. Yields 6 servings.

Pot Roast Is My Ultimate Comfort Food.

And this one-pot French onion version is my newest favorite. Tender slow cooked chuck roast nestled with caramelized onions in a herb and wine infused broth. Before serving, it’s topped with sliced baguette and copious amounts of shredded gruyere cheese and slid underneath the broiler.

For the most part this recipe is fairly straightforward, it does take a smidgen of prep time – caramelizing onions does take some patience. However once in the oven, it’s smooth sailing from here on out.

My family loves this served with crème fraîche and chive mashed potatoes and maple glazed carrots.

To Make This French Onion Pot Roast You Will Need:

• chuck roast – You’ll want to get a 3-1/2 to 4 pound boneless chuck roast.
• kosher salt – Enhances flavors and also aids in developing a good crust when seared.
• avocado oil – Or other oil safe for high-temp cooking.
• unsalted butter – Lends fat and flavor.
• yellow onions – The best onion for caramelizing.
• dry red wine – Like Malbec, merlot or pinot noir. Use a wine that you like to sip.
• unbleached all-purpose flour – Aids in thickening the sauce while the roast cooks.
• low-sodium beef broth – Use homemade or store-bought.
• worcestershire sauce – Use homemade or store-bought.
• bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
• thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
• baguette – You’ll need a roughly 13 to 16 ounce baguette.
• gruyere cheese – Lends a mild nutty flavor.

Sear The Roast:

Pat a 3-1/2 to 4 pound chuck roast with paper towel. Season it on all sides with kosher salt.

Heat 2 tablespoons avocado oil in a large (6 to 7 quart) dutch oven over medium-high heat.

Once hot, sear the chuck roast for 4 minutes on all sides.

Once seared, transfer to a clean plate or small baking sheet pan.

Add 4 tablespoons unsalted butter in the dutch oven.

Once melted, add in all of the sliced onions with a generous pinch of kosher salt. Toss the onions in the melted butter and cook on medium-high heat for 5 minutes.

Then reduce the heat to medium and stir every 5 minutes until caramelized.

Meanwhile, preheat your oven to 350°F (or 180°C).

Once onions are caramelized, pour in 1/2 cup dry red wine. I’m using merlot but Malbec or pinot noir would work as well.

Stir and simmer until reduced by half.

Sprinkle in 2 tablespoons unbleached all-purpose flour. Stir and cook 2 minutes.

Pour in 4 cups low-sodium beef broth.

And 2 tablespoons worcestershire sauce.

Place the seared chuck roast into the pot and add in 2 bay leaves and 10 sprigs of fresh thyme.

Cover and slide into your oven and cook for 2-1/2 hours.

Once time is up, remove and uncover and remove and discard the thyme stems and bay leaves.

Preheat your broiler on high.

Remove the roast and transfer to a cutting board. Slice or shred the roast.

Add the roast back into the thickened French onion gravy.

Top with 1 baguette that has been sliced into 1/2 inch thick slices.

Top with 8 ounces freshly shredded gruyere cheese.

Slide the pot under your broiler for 2 to 3 minutes or until the cheese has melted and the edges of the baguette slices are toasted.

I like to serve this with crème fraîche and chive mashed potatoes and maple glazed carrots.

What Can Be Served With Pot Roast?

• mashed potatoes
• maple glazed carrots or garlic butter roasted carrots
• any of these brussels sprout recipes
• garlicky green beans almandine or these quick air-fryer green beans

Enjoy! And if you give this French Onion Pot Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!