Description

This French Onion Pot Roast combines the rich flavors of tender chuck roast with caramelized onions, Gruyère cheese, and a red wine-infused broth. Slow-roasted to perfection and finished under the broiler, this comforting dish is perfect for a hearty dinner served with toasted baguette slices.

Ingredients

Scale

Beef and Seasoning

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

Cooking

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

Finishing and Serving

1 1/2 cups shredded Gruyère cheese
Toasted baguette, sliced, for serving

Instructions

Preheat and Prepare Seasoning: Arrange a rack in the center of the oven and preheat it to 325°F. Pat the chuck roast dry thoroughly with paper towels. Using a spice grinder, mortar and pestle, or a zip-top bag and rolling pin, crush the onion soup mix, freshly ground black pepper, and 1 tablespoon kosher salt until large pieces are broken down. Season the entire surface of the beef evenly with this seasoning mixture.
Brown the Roast: In a large, high-sided, enameled cast-iron or stainless steel skillet, heat 1 tablespoon of neutral oil over medium heat, swirling to coat the pan. Add the chuck roast and cook until it starts to brown, about 3 to 4 minutes per side. This step helps develop flavor. Once browned, transfer the beef to a plate and set aside.
Cook the Onions: In the same skillet over medium heat, add the remaining 1 tablespoon of oil. Add the sliced onions and season them with the remaining 1/2 teaspoon kosher salt. Cook the onions, stirring occasionally, until they start to brown and caramelize, approximately 10 minutes.
Add Wine and Broth: Pour in the dry red wine and cook while stirring frequently until the liquid reduces slightly, about 2 to 3 minutes. Then add the low-sodium beef broth and return the browned chuck roast to the skillet. Add the small bunch of fresh thyme. Bring the mixture to a simmer over medium-high heat.
Oven Roast: Cover the skillet with a lid or foil and transfer it to the preheated oven. Roast the beef for 2 hours and 45 minutes to 3 hours, turning it halfway through the cooking time. The meat should become tender enough to pull apart easily with a fork.
Finish the Sauce: Remove the beef from the skillet and place it on a cutting board. Discard the thyme sprigs. Return the skillet to medium heat on the stovetop and bring the sauce to a simmer. Cook the sauce, stirring occasionally and skimming any fat from the surface with a ladle, until the liquid reduces by about half, approximately 15 minutes.
Shred the Beef: Using forks, shred the roast into large pieces and return the shredded beef to the skillet, mixing it into the reduced sauce.
Broil with Cheese: Preheat the broiler to high. Evenly top the beef and sauce in the skillet with shredded Gruyère cheese. Place the skillet under the broiler and broil until the cheese melts and begins to brown in spots, about 5 minutes. Watch closely to avoid burning.
Garnish and Serve: Sprinkle additional fresh thyme over the top for garnish. Serve the French Onion Pot Roast hot alongside slices of toasted baguette for a complete meal.

Notes

For best results, use a heavy-bottomed skillet that is oven-safe to go from stovetop to oven seamlessly.
If you do not have Gruyère cheese, Swiss cheese is a suitable substitute.
Try to use a dry red wine suitable for cooking like Cabernet Sauvignon or Merlot for the best flavor.
Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
To make slicing the roast easier after cooking, let it rest for 10 minutes before shredding.

Prep Time: 20 minutes
Cook Time: 3 hours 10 minutes
Category: Main Dish
Method: Baking
Cuisine: French-American

Keywords: French Onion Pot Roast, pot roast recipe, French onion soup inspired, Gruyère cheese, slow roasted beef, skillet roast, oven bake roast