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French Onion Pot Roast with Melted Provolone and Toasted Baguette Recipe

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4 from 2 reviews

This French Onion Pot Roast is a hearty and comforting dish featuring tender, juicy chuck roast braised with caramelized onions in a rich, flavorful broth. Finished with a gooey cheese topping and served alongside toasted baguette slices, this recipe combines the classic essence of French onion soup with the satisfying depth of a pot roast, making it perfect for cozy family dinners and special occasions.

  • Total Time: 5 hours
  • Yield: 8 servings

Ingredients

For the Roast

  • 3 pounds chuck roast
  • Fine sea salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons avocado oil or other neutral cooking oil
  • 2 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced (about 6-7 cups)
  • 4 cloves garlic, minced
  • 3 cups low sodium beef broth or beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 4 tablespoons water (for cornstarch slurry)

Optional Cheese Topping

  • 2 cups shredded provolone or Gruyere cheese

To Serve

  • Fresh parsley, chopped
  • Thick slices of baguette or crusty French bread, toasted

Instructions

  1. Prepare and Season the Roast: Pat the chuck roast completely dry with paper towels. Season generously on all sides with fine sea salt and freshly ground black pepper to ensure a flavorful crust.
  2. Sear the Roast: Heat the avocado oil in a Dutch oven over medium-high heat. Place the roast in the hot pot and sear for 4-5 minutes on each side until it is evenly browned. Remove the roast and set aside on a plate.
  3. Caramelize the Onions: Reduce heat to medium-low, add unsalted butter to the Dutch oven. Once melted, add the sliced onions. Cook slowly, stirring occasionally, for 30-45 minutes until the onions are deeply caramelized and soft. Add the minced garlic during the last 30 seconds and stir until fragrant.
  4. Add Broth and Seasonings: Increase the heat to medium-high and pour in the beef broth, Worcestershire sauce, bay leaves, dried thyme, and dried oregano. Bring the mixture to a simmer. Taste and adjust seasoning with salt and pepper as needed.
  5. Braise the Roast: Return the chuck roast along with any juices from the plate into the pot. Bring the liquid back to a gentle simmer. Reduce heat to low and cover with a tight-fitting lid. Simmer gently on the stovetop or transfer to a 300°F oven for 3½ to 4 hours, until the beef is fork-tender. Monitor occasionally to ensure liquid simmers gently; add water or broth if necessary.
  6. Thicken the Sauce: Carefully remove the roast to a large plate and discard the bay leaves. In a small bowl, whisk together cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering liquid. Continue cooking and whisking for 1-2 minutes until the sauce thickens.
  7. Shred the Meat: Return the roast to the pot with the thickened sauce. Use two forks to shred the beef directly in the pot, mixing gently to combine the meat evenly with the sauce.
  8. Add Cheese Topping (Optional): Sprinkle the shredded beef generously with provolone or Gruyere cheese. Place the Dutch oven under a preheated broiler on high for 2-5 minutes, watching closely until the cheese is melted, bubbly, and golden brown.
  9. Garnish and Serve: Garnish with freshly chopped parsley and serve alongside thick slices of toasted baguette or crusty French bread for dipping and enjoying the rich sauce.

Notes

  • Caramelizing onions requires patience; do not rush to develop deep, sweet flavors.
  • Keep the heat low when simmering the roast to avoid boiling, which can toughen the meat.
  • If you prefer, use a Dutch oven safe for the oven to braise on the stovetop or in the oven interchangeably.
  • The cheese topping is optional but adds a delicious, melty finish reminiscent of French onion soup.
  • Leftover meat and sauce can be refrigerated for up to 3 days and reheated gently.
  • To keep the dish gluten-free, ensure the Worcestershire sauce used is gluten-free and serve with gluten-free bread alternatives.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/french-onion-pot-roast-with-melted-provolone-and-toasted-baguette-recipe/