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French Onion Pot Roast

Irresistible French Onion Pot Roast with Cheesy Goodness

Enjoy this Fall-Apart French Onion Pot Roast braised with savory caramelized onions and topped with melty Gruyere cheese for the ultimate comfort food experience.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 piece Boneless Chuck Roast Substitute with brisket or round roast if necessary
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper Adjust to taste
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil
For the Onion Mixture
  • 2 tablespoons Unsalted Butter Can use salted butter but reduce additional salt
  • 3 medium Yellow Onions Can substitute with sweet onions
  • 4 cloves Fresh Garlic Can use pink garlic or shallots as substitutes
For the Braising Liquid
  • 0.5 cup Dry White Wine Substitute with beef broth plus a splash of balsamic vinegar
  • 2 tablespoons All-Purpose Flour Can be omitted for a gluten-free option
  • 2 cups Beef Broth Use homemade or low-sodium store-bought
  • 2 tablespoons Worcestershire Sauce Adjust according to taste
  • 2 pieces Bay Leaves
  • 2 sprigs Fresh Rosemary Fresh herbs preferred
  • 2 sprigs Fresh Thyme Fresh herbs preferred
For the Topping
  • 2 cups Freshly Shredded Gruyere Cheese Can substitute with Swiss, Fontina, or Provolone
  • 1 loaf Sliced Baguette Perfect for serving alongside

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. Preheat your oven to 300°F (149°C). Pat the boneless chuck roast dry and season with kosher salt and ground black pepper.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast for 5 minutes on each side until golden brown.
  3. Reduce heat and melt unsalted butter. Sauté sliced onions for 25-30 minutes until golden and caramelized.
  4. Add minced garlic and cook for 2 minutes. Deglaze with dry white wine, scraping the pot's bottom.
  5. Sprinkle in flour and stir. Gradually add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme.
  6. Return the roast to the pot, cover, and braise for 3.5 to 4 hours until fork-tender.
  7. Remove the pot from the oven, shred the beef, and discard excess fat and herbs.
  8. Spread shredded Gruyere cheese over the beef. Increase oven temperature to 400°F (204°C) and broil until cheese is melted and bubbly.
  9. Serve with mashed potatoes or baguette slices for dipping.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Allow for extra time to serve and savor this pot roast with loved ones. Adjust seasoning and braising time as needed for best results.

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