Skip to content
Menu
French Onion Pot Roast
Main

French Onion Pot Roast

4 h 45 minServes 6Nutri-Score C€€€
from @platedprettypgh1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (at room temperature)Meat1.6 kg
  • olive oilPantry30 ml
  • butterDairy56 g
  • onions (large, very thinly sliced)Produce4 pieces
  • garlic (cloves, minced)Produce4 pieces
  • flourPantry24 g
  • cognacBeverages60 ml
  • white wineBeverages180 ml
  • beef brothPantry960 ml
  • bay leavesSpices2 pieces
  • thyme (sprigs, plus more for topping)Produce6 pieces
  • baguette (sliced and lightly toasted)Bakery1 piece
  • gruyère cheese (shredded)Dairy100 g
  • salt (to taste)Spices8 g
  • black pepper (to taste)Spices3 g

per serving

Nutrition

513kcal

Carbs
22 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Tongs
  • Baking tray

step by step

Method

  1. Season and sear the roast

    • Season the chuck roast very generously with salt and pepper.
    • Heat a little olive oil over high heat in a Dutch oven.
    • Sear all sides of the roast for about five minutes per side until a nice crust forms, then set aside.
    Step 1

  2. Caramelize the onions

    • Reduce the heat to medium and melt the butter in the same pan without wiping it clean.
    • Add the onions and stir to coat in the butter.
    • Reduce the heat to low and cook slowly, without browning, until the onions are deep golden and translucent, stirring occasionally.
    Step 2

  3. Build the sauce

    • Preheat the oven to 325 °F (165 °C).
    • Add the garlic, then the flour, and turn the heat back to medium until the flour is golden.
    • Pour in the cognac and white wine and let them absorb, then add the beef broth slowly and season with salt and pepper.
    Step 3

  4. Braise the roast

    • Return the roast to the pan with the bay leaves and thyme.
    • Cover and bake until fork tender.
    Step 4

  5. Shred the beef

    • Remove the pan from the oven and discard the thyme and bay leaves.
    • Shred the beef into large pieces in the sauce.
    Step 5

  6. Top with bread and cheese

    • Arrange the lightly toasted baguette slices over the beef and top with the shredded gruyère.
    • Broil until the cheese is golden.
    Step 6

  7. Finish and serve

    • Scatter fresh thyme on top.
    • Serve on its own with the bread or over mashed potatoes.
    Step 7
Get Mezze