Description
A comforting pot roast infused with the rich flavors of French onion soup, featuring tender beef, caramelized onions, and melted Gruyere cheese.
Ingredients
Scale
- 3 to 4 pounds of boneless chuck roast
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 4 large yellow onions, sliced
- 6 cloves of garlic, minced
- 3/4 cup of white grape juice
- 3 cups of beef broth
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- Salt and black pepper to taste
- 1 1/2 cups of shredded Gruyere cheese
Instructions
- Preheat your oven to 300°F (150°C) and adjust the rack to the lower middle position.
- Pat the chuck roast dry and season it generously with salt and black pepper.
- Heat the olive oil in a large oven-safe Dutch oven over medium-high heat and sear the roast until deeply browned on all sides, about 5 minutes per side. Transfer the roast to a plate.
- Reduce heat to medium, add unsalted butter to the pot, and once melted, add the sliced onions. Cook until deep golden brown, about 25-30 minutes.
- Stir in the minced garlic and cook for about a minute until fragrant.
- Pour in the white grape juice, scraping the bottom of the pot to release flavorful bits, and simmer for about 3-4 minutes until reduced by half.
- Add the beef broth and herbs, then return the seared roast to the pot, ensuring it’s surrounded by the onions and broth.
- Cover and braise in the oven for 3 ½ hours or until fork-tender.
- Carefully shred the beef into the cooking liquid, sprinkle with Gruyere cheese, and bake uncovered for 8-10 minutes until the cheese is melted and bubbly.
Notes
Patience is key when caramelizing onions; do not rush the process to achieve sweet, rich flavors.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg