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French Onion Pot Roast

Fall-Apart French Onion Pot Roast for Ultimate Comfort Food

This French Onion Pot Roast delivers a comforting meal with tender beef and caramelized onions, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lbs Boneless Chuck Roast Trim excess fat before use.
  • 1 tbsp Kosher Salt Adjust to taste.
  • 1 tsp Ground Black Pepper Adjust to taste.
  • 2 tbsp Olive Oil For searing the roast.
  • 4 tbsp Unsalted Butter For caramelizing the onions.
  • 4 medium Yellow Onions Can substitute with sweet onions.
  • 4 cloves Fresh Garlic Mince for maximum flavor.
For the Braising Liquid
  • 1 cup Dry White Wine Sauvignon Blanc or Pinot Grigio recommended.
  • 2 tbsp All-Purpose Flour Helps thicken the braising liquid.
  • 3 cups Beef Broth Should cover about ¾ of the roast.
  • 1 tbsp Worcestershire Sauce Adjust to taste.
  • 2 leaves Bay Leaves
  • 2 sprigs Fresh Rosemary Fresh preferred.
  • 2 sprigs Fresh Thyme Fresh preferred.
For the Topping
  • 1 cup Gruyère Cheese Grated, can substitute Swiss or Fontina.
  • 1 loaf Sliced Baguette Perfect for serving with the dish.

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions for French Onion Pot Roast
  1. Preheat your oven to 300°F (150°C). Gather your Dutch oven or large pot.
  2. Pat the boneless chuck roast dry with paper towels and season generously with kosher salt and black pepper.
  3. Heat olive oil in your Dutch oven over medium-high heat. Sear each side of the roast for about 5 minutes.
  4. Lower the heat to medium and melt unsalted butter. Add sliced yellow onions and cook for 25 to 30 minutes.
  5. Incorporate minced garlic into the pot and sauté for about 2 minutes. Then pour in the dry white wine to deglaze.
  6. Stir in all-purpose flour, then gradually add beef broth and Worcestershire sauce. Season with salt and pepper.
  7. Nestle the seared roast back into the pot, ensuring it is mostly covered by the braising liquid.
  8. Cover the Dutch oven tightly and braise in the oven for about 3.5 hours.
  9. Once cooked, shred the tender beef with two forks in the pot and discard excess fat and bay leaves.
  10. Sprinkle grated Gruyère cheese over the shredded beef and increase the oven temperature to 400°F (200°C).
  11. Serve warm over creamy mashed potatoes or with slices of crusty baguette.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 35gProtein: 50gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 4mg

Notes

Allow onions to caramelize slowly for best flavor. Always cover the pot while braising for moisture retention.

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