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French Onion Pot Roast Recipe
Ash Tyrrell

French Onion Pot Roast Recipe

I recently made this French onion pot roast recipe, and honestly, I couldn’t stop going back for seconds. The smell of caramelized onions and slow-braised beef filled my kitchen in the best way possible. When I pulled the roast apart with a fork and saw how tender it was, I knew it was going to be special.
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Total Time 3 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 3 ½ pounds boneless chuck roast – Choose a well-marbled cut for the most tender juicy results. Chuck roast breaks down beautifully during slow cooking.
  • 1 1-ounce packet onion soup mix – This adds deep, savory onion flavor quickly and enhances the beef.
  • 1 teaspoon freshly ground black pepper – Freshly cracked pepper has a stronger brighter taste than pre-ground.
  • 1 tablespoon plus ½ teaspoon kosher salt divided – Kosher salt seasons evenly and helps build layers of flavor.
  • 2 tablespoons neutral oil divided – Use canola or vegetable oil for proper searing without burning.
  • 4 medium or 2 large yellow onions, halved and sliced into wedges – Yellow onions caramelize best and provide natural sweetness.
  • ½ cup dry red wine – Adds depth and richness while helping tenderize the meat.
  • 3 cups low-sodium beef broth – Keeps the dish flavorful without becoming overly salty.
  • 1 small bunch fresh thyme – Fresh herbs brighten the slow-cooked flavors.
  • 1 ½ cups shredded Gruyère cheese – Grate it fresh for smoother melting and better flavor.
  • Toasted baguette slices – Perfect for soaking up the rich savory sauce.

Method
 

  1. Pat the chuck roast dry with paper towels to help it brown properly. In a small bowl, mix the onion soup mix, black pepper, and most of the salt. Rub this mixture all over the roast so every side is coated evenly.
  2. Heat one tablespoon of oil in your Dutch oven over medium heat. Place the roast in the pot and sear each side until deeply browned. This step locks in juices and builds a rich, savory crust.
  3. Remove the roast temporarily and add the remaining oil. Add sliced onions and sprinkle with the remaining salt. Cook them slowly, stirring occasionally, until softened and lightly caramelized.
  4. Pour in the red wine and scrape the bottom of the pot to lift all those flavorful browned bits. Let the wine simmer for a few minutes to slightly reduce. This step intensifies the sauce.
  5. Pour in the beef broth and add fresh thyme. Return the seared roast to the pot, nestling it into the onions and liquid. Bring everything to a gentle simmer.
  6. Cover the pot and transfer it to a preheated oven at 325°F (163°C). Let it cook for about 3 hours until the beef is fork-tender and easily pulls apart.
  7. Remove the roast and shred it using two forks. Simmer the cooking liquid on the stovetop until slightly thickened. Return the shredded beef to the pot, top with Gruyère cheese, and broil briefly until melted and bubbly.

Notes

  • I always take my time caramelizing the onions — the deeper the color, the richer the flavor.
  • I let the roast rest for 10 minutes before shredding to keep it juicy.
  • I prefer shredding the cheese myself because it melts more smoothly.
  • If the sauce seems thin, I simmer it a little longer uncovered to concentrate the flavor.
  • I toast the baguette slices lightly so they stay crisp under the juicy beef