Classic French Onion Pot Roast
This French Onion Pot Roast is the ultimate comfort dish that marries the rich, caramelized depth of French onion soup with the heartiness of a slow-braised beef roast. As the roast simmers, it creates its own luxurious, onion-infused gravy that is savory, sweet, and incredibly satisfying.
Ingredients
- 3 to 4 lb beef chuck roast
- 2 tbsp olive oil
- 3 large yellow onions thinly sliced
- 4 cloves garlic minced
- 2 cups beef bone broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or 3 sprigs fresh
- 1.5 cups shredded Gruyère or Swiss cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 150°C (300°F).
- Season the beef generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until deeply browned. Remove and set aside.
- Lower heat to medium and add onions to the pot. Cook, stirring often, for 20–25 minutes until caramelized and dark brown.
- Add garlic and thyme; cook for 1 minute.
- Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits.
- Return the beef to the pot. Cover and bake for 3 to 3.5 hours, or until fork-tender.
- Remove the lid and discard herb stems. Use two forks to slightly shred or break apart the meat into large chunks.
- Top the meat and onions with the shredded cheese.
- Return to the oven uncovered for 5–10 minutes, or broil for 2–3 minutes until the cheese is melted and golden.
- Garnish with fresh parsley and serve immediately.