Ingredients

1 (3 1/2-lb.) boneless chuck roast

1 (1-oz.) packet onion soup mix

1 tsp. freshly ground black pepper

1 tbsp. plus 1/2 tsp. kosher salt, divided

2 tbsp. neutral oil, divided

4 medium or 2 large yellow onions, halved, sliced into 1/2″ wedges

1/2 cup dry red wine

3 cups low-sodium beef broth

1 small bunch fresh thyme, plus more for serving

1 1/2 cups shredded Gruyère cheese

Toasted baguette, sliced, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 325°F (160°C). Pat the chuck roast dry with paper towels. Crush the onion soup mix, black pepper, and 1 tablespoon kosher salt together using a spice grinder, mortar and pestle, or by placing in a zip-top bag and gently rolling with a rolling pin. Season the beef all over with this mixture.

Step 2: In a large, high-sided skillet (preferably enameled cast-iron or stainless steel), heat 1 tablespoon of oil over medium heat. Swirl to coat the pan, then sear the beef on all sides until it just starts to brown, about 3 to 4 minutes per side. Transfer the beef to a plate.

Step 3: In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the sliced onions and season with the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions begin to brown, about 10 minutes. Pour in the red wine and cook, stirring frequently, until the liquid reduces slightly, about 2 to 3 minutes.

Step 4: Add the beef broth to the skillet and return the beef to the pan. Add the thyme sprigs and bring to a simmer over medium-high heat. Cover the skillet with a lid or foil and transfer to the preheated oven.

Step 5: Roast the beef, turning it halfway through, until it is very tender and easily pulls apart with a fork, about 2 hours and 45 minutes to 3 hours.

Step 6: Remove the beef from the skillet and transfer it to a cutting board. Discard the thyme sprigs. Return the skillet to medium heat and simmer the sauce, stirring occasionally and skimming off any fat, until the liquid has reduced by about half, approximately 15 minutes.

Step 7: Shred the beef into large pieces with a fork and return it to the skillet. Preheat your broiler to high. Sprinkle the shredded Gruyère cheese evenly over the beef and broil until the cheese melts and begins to brown in spots, about 5 minutes. Watch closely to avoid burning.

Step 8: Garnish with additional fresh thyme and serve immediately with toasted baguette slices on the side.

Tips & Variations

For a deeper flavor, caramelize the onions longer over low heat before adding the wine.

Substitute Gruyère with Swiss cheese if preferred for a slightly milder taste.

If you do not have red wine, use an equal amount of beef broth and a splash of balsamic vinegar for acidity.

Use a slow cooker by browning the beef and onions on the stove, then cooking everything on low for 7-8 hours instead of oven roasting.

Storage

Store leftover French Onion Pot Roast in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the texture of the beef and prevent the cheese from overcooking. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other braising cuts like brisket or bottom round can work well, but they may require adjustments in cooking time to become tender.

Is it necessary to broil the cheese on top?

Broiling adds a delightful melted and slightly browned cheese topping that complements the dish’s flavors, but you can skip this step if preferred, simply serving the shredded cheese on the side.