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French Onion Pot Roast

Irresistible French Onion Pot Roast That'll Warm Your Soul

This French Onion Pot Roast combines tender beef with a rich, cheesy topping, offering a comforting meal perfect for gatherings.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Lunch
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Chuck Roast Main protein for rich flavor.
  • 1 tablespoon Kosher Salt Essential seasoning.
  • 1 teaspoon Ground Black Pepper Essential seasoning.
  • 2 tablespoons Olive Oil For searing the roast.
  • 2 tablespoons Unsalted Butter For caramelizing onions.
For the Aromatics
  • 4 large Yellow Onions For sweetness and depth.
  • 6 cloves Fresh Garlic Minced for aromatic flavor.
For the Braising Liquid
  • 1 cup Dry White Wine Sauvignon Blanc or Pinot Grigio.
  • 1 tablespoon All-Purpose Flour To thicken the braising liquid.
  • 3 cups Beef Broth For moisture and flavor.
  • 2 tablespoons Worcestershire Sauce Adds umami richness.
  • 3 leaves Bay Leaves For herbal flavor infusion.
  • 2 sprigs Fresh Rosemary For flavor enhancement.
  • 2 sprigs Fresh Thyme For flavor enhancement.
For the Cheesy Topping
  • 1 cup Gruyere Cheese Shredded for gooey topping.
  • 1 loaf Sliced Baguette To soak up juices.

Equipment

  • Dutch oven
  • Cutting board
  • Knife
  • Measuring Cups and Spoons

Method
 

Cooking Steps
  1. Preheat the oven to 300°F (150°C).
  2. Pat the chuck roast dry and season with kosher salt and black pepper.
  3. Heat olive oil in a Dutch oven and sear the roast until golden brown, around 5 minutes per side.
  4. Caramelize the onions in unsalted butter for 25-30 minutes until deep golden brown.
  5. Add minced garlic and cook for an additional 2 minutes.
  6. Deglaze the pot with white wine and reduce for 3-5 minutes.
  7. Add flour, then gradually incorporate beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme.
  8. Return the roast to the pot, ensuring it is submerged at least ¾ in the liquid.
  9. Cover and braise in the oven for 3.5 to 4 hours until fork-tender.
  10. Increase oven temperature to 400°F (200°C), shred the beef, and return it to the pot with juices.
  11. Top with Gruyere cheese and bake uncovered for 5-7 minutes until melted.
  12. Serve warm over garlic mashed potatoes or with baguette slices.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 25gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This dish can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

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