Can I use red wine instead of white wine in this recipe?

Yes, you can substitute red wine for white, though the flavor profile will shift. Red wine adds a deeper, more robust note, while white wine keeps the dish brighter and lighter. If you prefer red, try a dry Cabernet or Merlot.

How do I know when the roast is done?

The roast is done when it’s fall-apart tender and easily shredded with a fork. After the 3.5-hour braise, test the meat by poking it with a fork—if it yields with little resistance, it’s ready. If not, give it another 15-20 minutes.

Can I make this recipe in a slow cooker?

Absolutely! Brown the roast and caramelize the onions on the stove first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the meat is tender. Add the Gruyère and broil at the end if your slow cooker isn't oven-safe.

French Onion Pot Roast: Comforting Slow-Cooked Beef Recipe

Name: Delicious Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: French
Ingredients: 3 to 4 pounds boneless chuck roast - excess fat trimmed; Kosher salt; Ground black pepper; Olive oil; 4 tablespoons unsalted butter; 4 large yellow onions - thinly sliced; 6 cloves fresh garlic - minced; ¾ cup dry white wine (Sauvignon Blanc or Pinot Grigio); 1 tablespoon all-purpose flour; 3 cups beef broth (plus more as needed); 2 tablespoons Worcestershire sauce (plus more to taste); 3 bay leaves (fresh or dried); 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 cup freshly shredded Gruyere cheese; Sliced baguette - for serving

Description

This French Onion Pot Roast combines tender, slow-braised chuck roast with rich caramelized onions and savory herbs, topped with melted Gruyere cheese. Perfect for a comforting dinner, this dish pairs beautifully with mashed potatoes or toasted baguette slices.

Ingredients

Scale

Meat

3 to 4 pounds boneless chuck roast - excess fat trimmed
Kosher salt
Ground black pepper
Olive oil

Onion and Aromatics

4 tablespoons unsalted butter
4 large yellow onions - thinly sliced
6 cloves fresh garlic - minced

Liquids and Seasonings

¾ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1 tablespoon all-purpose flour
3 cups beef broth (plus more as needed)
2 tablespoons Worcestershire sauce (plus more to taste)
3 bay leaves (fresh or dried)
2 sprigs fresh rosemary
4 sprigs fresh thyme

Toppings

1 cup freshly shredded Gruyere cheese
Sliced baguette - for serving

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Instructions

Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for the braising process.
Season and Sear Roast: Pat the chuck roast dry and season both sides generously with kosher salt and ground black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast for about 5 minutes per side until a golden brown crust forms. Remove and set aside.
Caramelize Onions: Reduce heat to medium and melt butter in the same Dutch oven without cleaning it. Add the sliced onions and cook, stirring occasionally, for 25 to 30 minutes until they develop a light brown color. Add a splash of broth as needed to deglaze the pan and prevent burning.
Add Garlic and Wine: Stir in the minced garlic and cook for 2 more minutes. Pour in the white wine to deglaze the pan, then let it reduce by half to concentrate the flavors.
Create Braising Liquid: Sprinkle the flour over the onions and stir to coat. Add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring the mixture to a simmer, seasoning with salt and pepper to taste.
Braise the Roast: Return the seared chuck roast to the pot, ensuring the liquid covers about three-quarters of the meat. Add more broth if necessary. Cover tightly with the lid and transfer to the preheated oven to braise for 3 hours and 30 minutes until the meat is fall-apart tender. For extra tenderness, cook an additional 20 minutes.
Prepare for Cheese Topping: Remove the Dutch oven from the oven and increase the oven temperature to 400 degrees Fahrenheit. Shred the beef into smaller chunks in the pot, discarding excess fat, bay leaves, and herb bundles.
Melt the Gruyere: Sprinkle the shredded Gruyere cheese evenly over the beef and return the pot to the oven at 400 degrees for 5 to 7 minutes until the cheese melts and is bubbly.
Serve: Serve the French Onion Pot Roast warm, accompanied by mashed potatoes, your favorite sides, and toasted baguette slices. Enjoy!

Notes

Use dry white wine such as Chardonnay or Pinot Grigio to add brightness and avoid bitterness compared to red wine.
Four large yellow onions may seem like a lot but will reduce significantly during cooking.
Caramelizing onions takes time; cook them slowly over 25 to 30 minutes to develop flavor and a light brown color.
The braising liquid should cover about three-quarters of the roast; add extra broth as necessary.
Freshly shredding Gruyere cheese ensures better melting than pre-shredded cheese.
Reheat leftovers in the microwave, topping with additional cheese and broth as needed.
Substitute sweet onions for yellow onions for a sweeter flavor profile.
If you don’t have white wine, use beef broth with a splash of balsamic vinegar for acidity.
Use dried herbs (1 teaspoon dried thyme and ½ teaspoon dried rosemary) if fresh are unavailable.
Alternative cheeses such as Swiss, Fontina, or Provolone can be used in place of Gruyere.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 8 g
Sodium: 650 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 130 mg