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Melt-in-Your-Mouth French Onion Pot Roast

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Melt-in-Your-Mouth French Onion Pot Roast is a cozy, slow-cooked dish featuring tender beef simmered in a rich broth of caramelized onions, garlic, thyme, and optional cheese. It’s a hearty twist on French onion soup that’s perfect for comforting meals.

Ingredients

  • 3–4 lb chuck roast
  • 3 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar (optional)
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tbsp olive oil or butter
  • 1 cup shredded Gruyère or Swiss cheese (optional, for topping)

Instructions

  1. Season chuck roast generously with salt and pepper on all sides.
  2. In a Dutch oven, heat 1 tbsp olive oil over medium-high heat and sear the roast on all sides until browned. Remove and set aside.
  3. Add remaining oil and sliced onions to the pot. Cook over medium-low heat, stirring frequently, for 20–25 minutes until caramelized.
  4. Add garlic, thyme, and balsamic vinegar to the onions. Cook for 1 minute until fragrant.
  5. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom of the pot.
  6. Return roast to the pot and add bay leaves. Cover with a lid.
  7. Transfer to a 300°F (150°C) oven and cook for 3–4 hours, until beef is fork-tender.
  8. Remove bay leaves and shred the beef in the pot. Stir to coat with onion gravy.
  9. Optional: Sprinkle Gruyère or Swiss cheese over the top and broil for 2–3 minutes until melted and bubbly.

Notes

  • Add mushrooms or carrots for extra depth.
  • Substitute part of the broth with red wine for richer flavor.
  • Make it in a slow cooker after searing the meat and caramelizing the onions.
  • Skim fat or use a cornstarch slurry to adjust gravy consistency.
  • Top with cheesy toasted bread for a true French onion soup twist.

Nutrition

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