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French Onion Pot Roast
Rated 5.0 stars by 1 users
Category
meals
Cuisine
American
This dish brings together slow-cooked comfort with the deep, savory flavors of a classic French onion base. A tender roast simmers for hours in a rich blend of aromatics, creating a melt-in-your-mouth result. Finished with a layer of bubbly, golden cheese, it’s the kind of cozy meal that feels both rustic and a little indulgent. Perfect for chilly evenings or anytime you want something warm and satisfying without giving everything away.
Ingredients
- 2 lbs chuck roast
- 3 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons all purpose flour
- ½ cup dry red wine
-
2 tablespoons Red Boat Fish Sauce
- 3 cups beef broth, plus more for deglazing
- 1 large bunch fresh thyme
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- 4 ounces Gruyère cheese, grated
- Neutral oil
- Black pepper to taste
Directions
Pat the chuck roast dry and season generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Preheat the oven to 325F.
- In the same pot, add the sliced onions. Cook over medium-low heat, stirring occasionally, until caramelized. If the bottom of the pot is browning too quickly, lower the heat and deglaze the pot with a little bit of beef broth as needed.
- Add the minced garlic and cook for another minute until fragrant and softened.
- Sprinkle the flour over the onions and stir to coat. Cook for 1-2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add Red Boat Fish Sauce, beef broth, thyme, and bay leaves.
- Return the chuck roast to the pot, nestling it into the onions and liquid. Bring to a simmer, cover and then place it in the oven at 325F for 3 ½-4 hours until fork tender.
- Remove the thyme stems and bay leaves. Adjust seasoning as needed.
- Top the chuck roast with grated Gruyère. Place it under the broiler for 2-3 minutes until the cheese is melted and bubbling. Shred the meat and serve over rice or mashed potatoes!
