Description
Hearty french onion pot roast delivers rich, caramelized flavors reminiscent of classic French cuisine. Slow-cooked beef melds with sweet onions and robust broth, creating a comforting meal you’ll savor down to the last tender bite.
Ingredients
Scale
- 3.4 lb (1.5 kg) chuck roast
- 2 tsps salt
- 1 tsp black pepper
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup French onion soup
- ½ cup dry white wine
- 2 tbsps olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp all-purpose flour
- 1 cup shredded Gruyere or Swiss cheese
- 1 tsp sugar
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 2 bay leaves
- Fresh parsley or thyme for garnish
- Mashed potatoes, egg noodles, or crusty bread
Instructions
- Preparation: Meticulously pat the chuck roast dry with paper towels to create an optimal surface for seasoning and searing.
- Seasoning: Generously coat the meat with salt and pepper, establishing a flavor-packed exterior for caramelization.
- Searing: Heat olive oil in a Dutch oven until shimmering, then strategically sear the roast for 4-5 minutes per side, developing a mahogany-colored crust that seals in natural juices.
- Caramelizing Aromatics: Introduce sliced onions with a touch of sugar, slowly cooking until deeply golden and sweet, then add minced garlic for an additional minute of aromatic infusion.
- Building the Braising Liquid: Deglaze the pot with balsamic vinegar, sprinkle flour for thickening, then pour in beef broth, French onion soup, and wine. Incorporate thyme and bay leaves to create a complex, herb-infused base.
- Braising Process: Nestle the seared roast into the liquid, ensuring partial submersion, then cover and transfer to a 325°F oven for 3-4 hours until meat becomes fall-apart tender. Alternatively, use a slow cooker on LOW for 8-10 hours or HIGH for 5-6 hours.
- Finishing Touches: Optional cheese topping can be added during the final 10 minutes of cooking. Remove bay leaves, then slice or shred the beef, serving with preferred accompaniments and a sprinkle of fresh herbs for brightness.
Notes
- Meat Preparation Precision: Pat the chuck roast completely dry to ensure a perfect golden-brown sear, which locks in juices and develops intense flavor.
- Caramelization Technique: Cook onions slowly and patiently, stirring occasionally to achieve a deep golden-brown color without burning, which creates the foundational sweetness of the dish.
- Low and Slow Cooking: Braise the roast at a consistent low temperature (325°F) to guarantee maximum tenderness, allowing tough connective tissues to break down completely.
- Cheese Melting Magic: Add cheese in the final cooking moments to prevent overcooking and achieve a perfectly melted, golden-brown topping that elevates the entire dish.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg