Main Dishesafullliving5.0
Dutch Oven French Onion Pot Roast with Gruyere Cheese Toasts
This French Onion Soup Pot Roast combines two comfort food classics into one hearty, one-pot meal! A well-seasoned chuck roast gets seared to golden perfection, then slowly braises in a rich mixture of caramelized onions, garlic, fresh thyme, beef stock, and red wine. The result is melt-in-your-mouth tender beef swimming in the most incredible French onion-inspired braising liquid. Top it all off with gooey gruyere cheese toasts, and you've got a dinner that'll have everyone coming back for seconds! 🤤 Plus, the oven does most of the work!
👥 8 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 20 min🔥 Cook: 4h 30m👤 Briana📖 afullliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- bowl
📝 Preparation Steps
1
Prepare the chuck roast
2
Season the chuck roast. Use a paper towel to soak up any excess moisture from the chuck roast. Coat the chuck roast in the pot roast seasoning blend. Make sure the roast is well-coated on all sides.
3
Brown the chuck roast. Add the oil to a large, heavy-bottomed pot or Dutch oven (at least 5.5-quart capacity!) over medium-high heat. Once the oil is hot, add the chuck roast, and cook for ⏱️ 5-7 minutes per side until browned, then remove from the Dutch oven and set aside.
oil (for searing)2 tablespoons
4
Caramelized onions
5
Without cleaning the pot (save all of that flavor!), reduce the heat to medium-low. Add butter, onions, and a large pinch of salt. Cook, stirring often, for about ⏱️ 30-35 minutes.
6
At around the 25-minute mark, your onions will have taken on a deep color. Now, add in the brown sugar and garlic, and cook, stirring often to prevent burning. Continue cooking for another ⏱️ 10 minutes or so. If the onions begin to stick or burn, add a splash of broth and stir to loosen them up.
brown sugar1 tablespoon
7
After another ⏱️ 10 minutes or so, your onions should be pretty deep brown and caramelized. Sprinkle in the flour, and stir. Cook for about ⏱️ 2 minutes.
flour2 tablespoons
8
French onion braising liquid
9
Deglaze the pan with red wine, and stir to thicken, making sure to scrape up any browned bits (aka the fond) from the bottom of the pot to incorporate them into the braising liquid.
dry red wine1 cup
10
Braise. Add in beef broth, Worcestershire sauce, Dijon mustard, and balsamic vinegar. Stir to combine, then add back the roast, the bay leaves, and an herb bundle made with thyme and rosemary. Cover and place in the oven at 300°F, undisturbed, for 3 - 3 ½ hours. Make sure there is enough liquid to cover the roast at least halfway up the sides, but don't submerge it!
Worcestershire sauce2 tablespoonsDijon mustard2 tablespoonsbalsamic vinegar2 tablespoonsdried thyme2 teaspoonsprigs fresh thyme8 sdried rosemary2 teaspoonsprigs fresh rosemary4 s
11
After the beef is done braising, remove the bay leaves and herb bundle. Taste the broth, and adjust the seasonings if needed. You'll know the meat is ready when it's tender enough to shred with forks!
12
Shred the beef with two forks. To make things a bit easier, we like to remove the beef from the braising liquid and place it in a separate bowl.
13
Cheesy gruyere toasts
14
Add the shredded beef chunks back to the Dutch oven with the braising liquid. Top with baguette slices and shredded gruyere cheese. Pro tip. We like to leave a few spots of beef uncovered so they get a little crispy under the broiler!
baguette (sliced into 1/4-inch thick rounds)7 ouncegruyere cheese (freshly grated)6 ounces
15
Return the Dutch oven to the oven and broil on high for ⏱️ 4-6 minutes, keeping a close eye on the top to ensure nothing burns, until the cheese is nice and melty. Top with fresh parsley and/or thyme, and dig in straight from the pot if you'd like!
dried thyme2 teaspoonsprigs fresh thyme8 s
16
Serve. Top with fresh parsley and/or thyme, and dig in straight from the pot if you'd like! You can also serve this over mashed potatoes with roasted vegetables and more bread if you'd like. Enjoy!
dried thyme2 teaspoonsprigs fresh thyme8 s
Nutrition Facts
calories
771 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
4 g
sugar Content
14 g
sodium Content
2317 mg
protein Content
55 g
trans Fat Content
2 g
cholesterol Content
195 mg
carbohydrate Content
36 g
saturated Fat Content
20 g
unsaturated Fat Content
23 g
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