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French Onion Pot Roast

This French Onion Pot Roast recipe combines fork-tender chuck roast with sweet caramelized onions and a rich, savory gravy, topped with melted cheese for the ultimate comfort food experience. Perfect for a cozy, comforting meal.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 521
Ingredients Method Notes

Ingredients
  

  • 3 pounds chuck roast 3 pounds chuck roast
  • fine sea salt to taste fine sea salt to taste
  • fresh ground black pepper to taste fresh ground black pepper to taste
  • 2 tablespoons avocado oil or other neutral cooking oil 2 tablespoons avocado oil or other neutral cooking oil
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced (about 6-7 cups sliced) 3 large yellow onions, thinly sliced (about 6-7 cups sliced)
  • 4 cloves garlic, minced 4 cloves garlic, minced
  • 3 cups beef broth, low sodium or beef stock 3 cups beef broth, low sodium or beef stock
  • 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
  • 2 bay leaves 2 bay leaves
  • 2 teaspoons dried thyme 2 teaspoons dried thyme
  • 1 teaspoon dried oregano 1 teaspoon dried oregano
  • 2 tablespoons cornstarch 2 tablespoons cornstarch
  • 4 tablespoons water for the cornstarch slurry 4 tablespoons water for the cornstarch slurry
  • 2 cups provolone or Gruyere, shredded (optional cheese topping) 2 cups provolone or Gruyere, shredded (optional cheese topping)
  • fresh parsley, chopped fresh parsley, chopped
  • thick slices of baguette or crusty French bread, toasted thick slices of baguette or crusty French bread, toasted

Method
 

  1. 1. Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. 2. Heat the avocado oil in your Dutch oven over medium-high heat. Place the roast in the hot pot and sear for 4-5 minutes per side, until browned all over. Remove from the pot and set aside on a plate.
  3. 3. Reduce the heat to medium-low. Add the butter to the Dutch oven. Once melted, add the onions. Cook slowly, stirring occasionally, until the onions are caramelized and soft. This takes patience – allow at least 30-45 minutes.
  4. 4. Add the minced garlic during the last 30 seconds of cooking the onions, stirring until fragrant.
  5. 5. Increase the heat to medium-high. Pour in the beef broth, Worcestershire sauce, bay leaves, dried thyme and dried oregano. Bring the mixture to a simmer. Taste and add salt and pepper as needed.
  6. 6. Return the chuck roast and any accumulated juices from the plate to the pot with the simmering liquid. Bring the liquid back to a gentle simmer on the stovetop.
  7. 7. Reduce heat to low, cover with a tight-fitting lid, and simmer gently on the stovetop or in a 300°F oven for 3½ to 4 hours, or until the beef is fork-tender. Check occasionally to make sure the liquid is just simmering gently and not boiling; add a bit of water or broth if necessary to maintain liquid level.
  8. 8. When the beef is tender, carefully remove the roast from the pot to a large plate or bowl. Remove and discard the bay leaves.
  9. 9. In a small bowl, whisk together cornstarch and water to make a slurry. Slowly whisk the slurry into the liquid. Continue to cook and whisk for 1-2 minutes until the sauce thickens.
  10. 10. Return the roast to the pot with the thickened sauce. Use two forks to shred the beef directly in the pot, mixing gently to combine the meat evenly with the sauce.
  11. 11. Sprinkle the roast generously with shredded cheese. Place under a preheated broiler on high for 2-5 minutes, watching closely until the cheese is melted, bubbly, and golden.
  12. 12. Garnish with fresh chopped parsley and serve with toasted baguette slices.

Notes

1. Ensure your chuck roast is thoroughly patted dry before searing for the best crust formation. This step is crucial for developing deep flavor.
2. Be patient with the onions; their slow caramelization is the secret to the rich, sweet, and savory depth of this dish. Don't rush this stage.
3. For maximum tenderness, monitor the simmering liquid during braising to ensure it remains a gentle simmer, not a vigorous boil. A tight lid helps retain moisture, or add a foil layer under the lid.