
Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
3 hrs 30 mins
Cal/Serv:
783
Cold-weather comfort food is all I want on a lazy, long weekend, and this French onion pot roast is the perfect cross between slow-roasted chuck and classic cheesy French onion soup. Taking inspo from our onion soup rib roast, the beef is seasoned with onion soup mix to add depth and an extra umami boost. The onion-seasoned beef is nestled in a bed of cooked onions, red wine, fresh thyme, and beef broth, then braised until ridiculously tender, shredded, and topped with nutty, salty Gruyère. Serve this up with butter-toasted baguette slices for the full French onion soup experience.
Pro tip: Turn next-day leftovers into sandwiches!
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 1
(3 1/2-lb.) boneless chuck roast
- 1
(1-oz.) packet onion soup mix
- 1 tsp.
freshly ground black pepper
- 1 Tbsp.
plus 1/2 tsp. kosher salt, divided
- 2 Tbsp.
neutral oil, divided
- 4
medium or 2 large yellow onions, halved, sliced into 1/2" wedges
- 1/2 cup
dry red wine
- 3 cups
low-sodium beef broth
- 1
small bunch fresh thyme, plus more for serving
- 1 1/2 cups
shredded Gruyère
Toasted baguette, sliced, for serving
Directions
- Step 1Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix, pepper, and 1 Tbsp. salt until large pieces of soup mix are broken down. Season beef all over with seasoning mix.
- Step 2In a large, high-sided, enameled cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil, swirling to coat pan. Cook beef until just starting to brown, 3 to 4 minutes per side. Transfer to a plate.
- Step 3In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onions; season with remaining 1/2 tsp. salt. Cook, stirring occasionally, until onions are starting to brown, about 10 minutes. Add wine and cook, stirring frequently, until liquid is slightly reduced, 2 to 3 minutes. Pour in broth and return beef to skillet. Add thyme and bring to a simmer over medium-high heat. Cover skillet with a lid or foil and transfer to oven.
- Step 4Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours.
- Step 5Transfer beef to a cutting board. Remove and discard thyme. Return skillet to medium heat and bring sauce to a simmer. Cook, stirring occasionally and skimming fat off surface with a ladle, until liquid is reduced by about half, about 15 minutes. Shred beef into large pieces with a fork and return to skillet.
- Step 6Heat broiler to high. Top skillet with cheese. Broil, watching closely, until cheese is melted and starting to brown in spots, about 5 minutes.
- Step 7Top with more thyme. Serve with sliced baguette alongside.
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