French Onion Pot Roast (Print Version)
Chuck roast with caramelized onions and herbs, finished with melted Gruyere for a comforting meal.
# Ingredients:
→ Main
01 -
3 to 4 pounds boneless chuck roast
→ Cooking Fats
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
→ Vegetables and Aromatics
04 -
4 large yellow onions, sliced
05 -
6 cloves garlic, minced
→ Liquids
06 -
3/4 cup white grape juice
07 -
3 cups beef broth
→ Herbs and Seasonings
08 -
2 sprigs fresh rosemary
09 -
2 sprigs fresh thyme
10 -
Salt
11 -
Black pepper
→ For Topping
12 -
1 1/2 cups shredded Gruyere cheese
# Steps:
01 -
Preheat oven to 300°F (150°C) and adjust rack to lower middle position.
02 -
Pat chuck roast dry, season generously with salt and black pepper. Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the roast until deeply browned on all sides, about 5 minutes per side. Transfer to a plate.
03 -
Lower heat to medium. Add unsalted butter to the same pot, then add sliced onions. Cook, stirring frequently, until onions are deep golden brown, approximately 25-30 minutes.
04 -
Stir in minced garlic and cook for 1 minute. Pour in white grape juice, scraping up any browned bits. Allow to simmer and reduce by half, about 3-4 minutes.
05 -
Pour in beef broth, add rosemary and thyme sprigs. Return seared roast to the pot, nestling it into the onions and broth.
06 -
Cover with a tight-fitting lid and transfer to the oven. Braise for 3 1/2 hours, or until beef is fork-tender.
07 -
Remove pot from oven. Use two forks to shred the beef in the cooking liquid. Sprinkle Gruyere cheese over the beef and return uncovered to oven for 8-10 minutes, until cheese is fully melted.
# Notes:
01 -
For optimal flavor, allow onions to fully caramelize, as this forms the base of the sauce.