Introduction

French Onion Pot Roast is a comforting blend of tender chuck roast and rich caramelized onions, all simmered to perfection in a savory broth. Topped with melted Gruyere cheese and served with toasted baguette, this dish turns a classic pot roast into a flavorful, elegant meal perfect for any occasion.

The image shows a blue pot filled with a rich, brown stew made of shredded beef mixed with soft caramelized onions. Melted white cheese is spread unevenly over the beef in thin, creamy patches. Two slices of rustic bread, light brown with a crunchy texture, rest on top of the stew on the left side. Fresh green sprigs of thyme are scattered lightly on the surface, adding a touch of color. A gold spoon is partially submerged in the stew on the right side. The pot edges show a baked-on layer of cooking residue, adding a rustic feel. The pot sits on a white marbled surface with a beige cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 pounds boneless chuck roast – excess fat trimmed
Kosher salt and ground black pepper
Olive oil
4 tablespoons unsalted butter
4 large yellow onions – thinly sliced
6 cloves fresh garlic, minced
¾ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1 tablespoon all-purpose flour
3 cups beef broth – plus more as needed
2 tablespoons Worcestershire sauce – plus more to taste
3 bay leaves – fresh or dried
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup freshly shredded Gruyere cheese
Sliced baguette – for serving

Instructions

Step 1: Preheat oven to 300 degrees F. Pat dry the chuck roast and season both sides generously with kosher salt (about 1 teaspoon per side) and ground black pepper (about ½ teaspoon per side).
Step 2: Heat a few drizzles of olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on both sides until a golden brown crust forms, about 5 minutes per side. Remove from the pot and set aside. Tip: Let it sear undisturbed to develop a good crust.
Step 3: Reduce heat to medium. In the same pot, melt butter. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until they turn a light brown color. Add a splash of broth as needed to deglaze any browned bits.
Step 4: Stir in minced garlic and cook for 2 more minutes. Pour in white wine to deglaze and let it reduce by about half. Sprinkle in the flour and stir well to coat the onions.
Step 5: Add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer and season with salt and pepper to taste.
Step 6: Return the seared chuck roast to the pot, ensuring the liquid covers about ¾ of the beef. Add more broth if needed. Cover tightly and braise in the oven for 3½ hours until fall-apart tender. For extra tenderness, cook 20 minutes longer.
Step 7: Remove the roast from the oven and increase oven temperature to 400 degrees F. Shred the beef in the pot into smaller chunks, discarding excess fat, bay leaves, and herb bundles.
Step 8: Evenly top the beef with shredded Gruyere cheese. Return to the oven for 5-7 minutes until cheese melts.
Step 9: Serve warm with mashed potatoes or your favorite sides and toasted baguette slices. Enjoy!

Tips & Variations

Use dry white wine like Chardonnay or Pinot Grigio to add brightness and balance the richness of the onions.
Be patient when caramelizing the onions; 25-30 minutes ensures they develop the perfect sweet, light brown color.
Make sure the braising liquid covers at least ¾ of the roast for even cooking and moisture.
Freshly shredded Gruyere melts better than pre-shredded cheese, giving a smoother, creamier topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, adding a splash of broth if the meat seems dry, and topping with extra cheese if desired. You can also reheat in a covered oven-safe dish at 350 degrees F until warmed through.

How to Serve

A white bowl holds a dish with three main parts: on the left, a smooth layer of creamy pale yellow mashed potatoes topped with a golden brown onion gravy with cooked translucent onions; in the center and bottom right, shredded dark brown beef covered with melted white cheese and some fresh green herbs; on the top right, a pile of bright green steamed green beans with a slightly glossy texture; two pieces of toasted light golden brown bread rest on top of the green beans and mashed potatoes near the edge of the bowl, and a knife is partially visible near the food. The bowl sits on a white marbled surface with a beige and white striped cloth partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Boneless chuck roast is ideal for its marbling and tenderness when braised, but you can also use brisket or short ribs. Just adjust cooking time as needed until the meat is fall-apart tender.

Can I prepare this recipe in a slow cooker?

Yes, after searing the roast and caramelizing the onions on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender. Add the cheese at the end and melt under a broiler or in a hot oven.