French Onion Pot Roast

Tender beef, caramelized onions, and bubbly Gruyère make this French Onion Pot Roast a rich, comforting twist on the classic favorite.

Course Main Course

Cuisine French

Keyword french onion recipes, pot roast recipes

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 610kcal

Author Kathleen

Ingredients

3 pounds chuck roast
Salt and pepper to taste
2 tablespoons vegetable oil
4 large yellow onions, sliced 1/4 thick
4 tablespoons unsalted butter
2 tablespoons tomato paste
1 heaping tablespoon Better Than Bouillon Beef Base
1 cup white wine, Sauvignon Blanc or Pinot Grigio
4 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
4-6 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 baguette sliced
1 cup gruyere cheese

US Customary - Metric

Instructions

Preheat the Oven:Preheat your oven to 325°F (163°C).
Sear the Beef: Pat the chuck roast (3 pounds) completely dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat the vegetable oil (2 tablespoons) over medium-high heat until shimmering. Sear the roast 4–5 minutes per side until deeply browned. Remove to a plate and set aside.
Caramelize the Onions: Lower the heat to medium. Add the butter (4 tablespoons) to the pot. When melted, add the sliced onions (4) and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes, scraping up fond, as needed, until onions are rich golden brown and jammy.
Add Garlic & Tomato Paste: Stir in the minced garlic (1 tablespoon) and cook for 1 minute until fragrant. Add tomato paste (2 tablespoons) and cook 2–3 minutes, stirring, until it darkens slightly and smells sweet and rich.
Deglaze with Wine: Pour in the wine (1 cup) and stir, scraping up all the browned bits from the bottom of the pot. Let simmer 2–3 minutes until slightly reduced.
Build the Braising Liquid: Stir in the beef broth, Better Than Bouillon (1 heaping tablespoon), Worcestershire sauce (2 tablespoons), soy sauce (1 tablespoon), and balsamic vinegar (1 tablespoon). Add thyme (4-6 sprigs), rosemary (1 sprig), and bay leaf (1). Return the beef to the pot, nestling it into the onions and liquid (it should be about halfway submerged).
Braise: Cover and transfer to the preheated oven. Cook for 3 hours, or until the beef is fall-apart tender. Halfway through, flip the roast and spoon the onions over top. In the final 20 minutes, uncover the pot so the sauce can thicken slightly.
Shred and Broil: Remove the bay leaf, thyme, and rosemary. Using two forks, gently shred the beef into large chunks. Arrange the toasted baguette slices on top and sprinkle evenly with Gruyère cheese.
Broil to Finish: Broil uncovered for 2–4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
Serve: Spoon generous portions of beef, onions, and cheesy bread into bowls. Serve immediately while bubbling hot.

Notes

Caramelize patiently. Don’t rush the onions — deep, slow browning builds that signature French onion sweetness and transforms the sauce.
Deglaze like a pro. When you add the wine, scrape up every bit of fond from the pan bottom — that’s pure flavor gold.
Flip halfway through the braise. This keeps the beef evenly tender and ensures it soaks up every bit of oniony goodness.
Uncover for the final 20 minutes. The sauce thickens, concentrates, and coats the beef in velvety richness.
Broil boldly but briefly. Keep a close eye while broiling the cheese topping — the perfect golden crust forms in seconds.

Nutrition