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French Onion Pot Roast
A rich, savory pot roast simmered in French onion gravy and finished with Gruyère. Easy, comforting, and perfect for Sunday supper or weeknights.
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Servings: 6
Calories: 353kcal
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Ingredients
- 1 (3 ½-Pound) boneless chuck roast
- 1 (1-ounce) packet onion soup mix
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt divided
- 2 tablespoons olive oil divided
- 4 medium sweet onions halved and sliced into ½-inch wedges
- ½ cup dry red wine
- 3 cups beef broth
- 1 small bunch fresh thyme plus extra for serving
- 1 ½ cups Gruyère cheese grated by hand
- 1 Baguette sliced & toasted, for serving
Instructions
Season the Roast
- Preheat oven to 325°F.
- Pat the chuck roast dry with paper towels.1 (3 ½-Pound) boneless chuck roast
- In a small bowl, crush the onion soup mix slightly, then combine with black pepper and 1 tablespoon kosher salt.1 (1-ounce) packet onion soup mix, 1 teaspoon freshly ground black pepper, 1 tablespoon kosher salt
- Rub the seasoning mixture all over the roast.
Sear the Meat
- Heat 1 tablespoon oil in a large high-sided skillet or Dutch oven over medium heat.2 tablespoons olive oil
- Add the roast and cook until browned on all sides, about 3 to 4 minutes per side.
- Transfer roast to a plate.
Cook the Onions
- Add remaining 1 tablespoon oil to the skillet over medium heat.
- Add sliced onions and season with remaining ½ teaspoon kosher salt.4 medium sweet onions
- Cook, stirring occasionally, until onions are softened and beginning to brown, about 10 minutes.
- Add red wine and cook, stirring, until slightly reduced, 2 to 3 minutes.½ cup dry red wine
Braise
- Pour in beef broth and return roast to the pan.3 cups beef broth
- Add the thyme.1 small bunch fresh thyme
- Bring to a simmer, then cover with a lid or foil and transfer to the oven.
- Cook, turning the roast halfway through, until meat is fork-tender, about 2 hours 45 minutes to 3 hours.
Finish the Sauce
- Transfer roast to a cutting board.
- Remove and discard thyme stems.
- Place skillet back on stove over medium heat and bring the liquid to a simmer.
- Let reduce by about half, skimming fat from the surface as needed, about 15 minutes.
- Shred roast into large pieces and return to the sauce.
Add Cheese
- Heat broiler to high.
- Sprinkle shredded Gruyère evenly over the top.1 ½ cups Gruyère cheese
- Broil until cheese is melted and lightly browned in spots, watching closely, about 5 minutes.
Serve
- Top with additional fresh thyme.
- Serve hot with toasted baguette slices.1 Baguette
Notes
Slow Cooker Instructions
•Sear roast and cook onions according to the steps above.
•Transfer seared roast and cooked onions to a slow cooker.
•Add red wine, beef broth, and thyme.
•Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until fork tender.
•Transfer meat to a cutting board, shred, and return to slow cooker.
•Transfer liquid to a saucepan to reduce for 10 to 15 minutes if a thicker sauce is desired.
•Return reduced sauce to meat, top with Gruyère, cover slow cooker, and heat until cheese melts (or broil in an oven-safe dish).
Instant Pot Instructions
•Use Sauté setting to sear roast and cook onions.
•Add wine, broth, and thyme.
•Lock lid and cook on High Pressure for 70 minutes.
•Allow natural pressure release for 15 minutes.
•Shred meat and return to pot.
•Reduce sauce on sauté if needed.
•Transfer to a broiler-safe dish, top with Gruyère, and broil to melt and brown.
Substitutions
•Chuck roast may be substituted with bottom round roast or brisket.
•Gruyère may be replaced with Swiss cheese or provolone.
•Red wine may be replaced with additional beef broth.
Serving Suggestions
•Serve with mashed potatoes, buttered egg noodles, roasted vegetables, or a simple green salad.
•Baguette slices are helpful for dipping into the onion gravy.
Storage
- •Refrigerate leftovers in an airtight container up to 4 days.
- •Freeze shredded meat and sauce (without cheese) up to 3 months.
- •Reheat gently on the stovetop or microwave, then add cheese and broil as desired.
Nutrition
Serving: 1 serving | Calories: 353kcal | Carbohydrates: 38g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 1948mg | Potassium: 409mg | Fiber: 3g | Sugar: 13g | Vitamin A: 260IU | Vitamin C: 12mg | Calcium: 341mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.