Scale

3 to 4 pounds boneless chuck roast

Kosher salt, to taste

Ground black pepper, to taste

Olive oil

4 tablespoons unsalted butter

4 large yellow onions, sliced

6 cloves garlic, minced

3/4 cup dry white wine

1 tablespoon all-purpose flour

3 cups beef broth

2 tablespoons Worcestershire sauce

3 bay leaves

2 sprigs fresh rosemary

4 sprigs fresh thyme

1 cup freshly shredded Gruyère cheese

Sliced baguette, optional for serving

1. Preheat oven to 300°F (150°C).

2. Pat the chuck roast dry and season generously with salt and pepper.

3. Heat olive oil in a Dutch oven and sear the roast for about 5 minutes per side until browned. Remove and set aside.

4. Reduce heat to medium, melt butter, and cook sliced onions for 25 to 30 minutes until lightly caramelized.

5. Add garlic and cook for 2 minutes. Pour in white wine, deglaze the pot, and reduce by half. Stir in flour.

6. Add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer.

7. Return the roast to the pot, cover, and braise in the oven for 3½ hours until fork tender.

8. Increase oven temperature to 400°F (200°C). Shred the beef, discard herbs and bay leaves, and skim excess fat.

9. Top with shredded Gruyère cheese and bake uncovered for 5 to 7 minutes until melted.

10. Serve over mashed potatoes or with toasted baguette slices.

Take your time caramelizing the onions for the best flavor.

Freshly grated Gruyère melts better than pre-shredded cheese.

Leftovers taste even better the next day.

Store refrigerated for up to 4 days or freeze for up to 3 months.

Keywords: French Onion Pot Roast, pot roast, comfort food, beef roast, Dutch oven dinner