Name: French Onion Pot Roast
Ingredients: 3-4 lb (1.4-1.8 kg) chuck roast, trimmed of excess fat; 2 tablespoons vegetable oil; 2 tablespoons butter; 3 large yellow onions (about 2 lbs/900g), thinly sliced; 4 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup (240ml) dry red wine (or additional beef broth); 2 cups (480ml) beef broth; 2 tablespoons Worcestershire sauce; 2 bay leaves; 2 sprigs fresh thyme (or 1 teaspoon dried); 1 tablespoon brown sugar; 1 tablespoon balsamic vinegar; Salt and freshly ground black pepper to taste; 8 oz (225g) Gruyère or Swiss cheese, grated (optional, for serving); Fresh parsley, chopped (for garnish)

Description

The ultimate comfort food mashup! This French Onion Pot Roast combines two classics for fork-tender beef swimming in a rich, caramelized onion gravy that’ll have everyone begging for your secret.

Ingredients

Scale

3–4 lb (1.4–1.8 kg) chuck roast, trimmed of excess fat
2 tablespoons vegetable oil
2 tablespoons butter
3 large yellow onions (about 2 lbs/900g), thinly sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup (240ml) dry red wine (or additional beef broth)
2 cups (480ml) beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
8 oz (225g) Gruyère or Swiss cheese, grated (optional, for serving)
Fresh parsley, chopped (for garnish)

Instructions

Season chuck roast generously with salt and pepper on all sides. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear roast until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
Reduce heat to medium and add butter to the same pot. Once melted, add sliced onions with a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until deeply caramelized and golden brown.
Add minced garlic to onions and cook for 2 minutes until fragrant. Sprinkle flour over the onions and stir to coat. Cook for 1-2 minutes.
Slowly pour in wine (if using), scraping the bottom of the pot to release browned bits. Let reduce by half, about 3-4 minutes. Add beef broth, Worcestershire sauce, bay leaves, thyme, brown sugar, and balsamic vinegar. Bring to a simmer.
Return the seared roast to the pot, nestling it into the onion mixture. Cover tightly and place in a preheated 325°F (165°C) oven for 3-4 hours, turning once halfway through, until meat is fork-tender.
Remove roast to a cutting board and let rest 15-20 minutes. Skim excess fat from the gravy and remove bay leaves and thyme stems.
Slice or shred the meat and serve topped with onion gravy. For a French onion soup finish, place portions in oven-safe bowls, top with bread and grated cheese, and broil until bubbly.