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French Onion Braised Chuck Roast: A Comforting Feast You’ll Crave

Savor tender, cheesy French Onion Braised Chuck Roast with caramelized onions for the ultimate comfort meal

Ingredients

Scale
  • Aromatics & Sauce Base
  • 4large yellow onions, thinly sliced
  • 6cloves garlic, minced
  • 4 tablespoonsunsalted butter
  • 1 tablespoonolive oil
  • 1 tablespoonall-purpose flour
  • 3 cupsbeef broth, plus more as needed
  • 3 tablespoonsWorcestershire sauce
  • 1 tablespoonapple cider vinegar (for brightness instead of wine)
  • Meat & Herbs
  • 3–4pounds boneless chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper, to taste
  • 3bay leaves
  • 2sprigs fresh rosemary
  • 4sprigs fresh thyme
  • Finishing Touches
  • 1 cupshredded Gruyère or Swiss-style cheese
  • Toasted baguette slices or mashed potatoes for serving

Instructions

  1. Preheat and Season the Meat
  2. Preheat the oven to 300°F (150°C).
  3. Pat the chuck roast dry and season generously with salt and black pepper on both sides.
  4. Sear the Roast
  5. Heat olive oil in a large Dutch oven over medium-high heat.
  6. Sear the roast for 5 minutes per side until a deep brown crust forms.
  7. Remove the beef from the pot and set aside.
  8. Cook the Onions
  9. Reduce the heat to medium and add butter to the same pot.
  10. Once melted, add the sliced onions and stir occasionally for 25–30 minutes until soft and golden.
  11. Deglaze the pot with a few tablespoons of broth if the onions start to stick.
  12. Add Garlic and Vinegar
  13. Stir in the minced garlic and cook for 2 minutes until fragrant.
  14. Pour in the apple cider vinegar to lift all the rich browned bits from the bottom of the pot.
  15. Build the Sauce
  16. Sprinkle in the flour and mix until fully combined with the onions.
  17. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to create a smooth sauce.
  18. Add bay leaves, rosemary, and thyme, then bring to a gentle simmer.
  19. Braise the Beef
  20. Return the seared chuck roast to the pot, nestling it into the onion mixture.
  21. Ensure the liquid reaches at least three-quarters up the meat — add more broth if needed.
  22. Cover the pot tightly and transfer it to the oven.
  23. Cook for 3½ hours, or until the roast is tender and falls apart easily. For extra tenderness, cook an additional 20 minutes.
  24. Shred and Finish
  25. Remove the pot from the oven and discard the bay leaves and herb stems.
  26. Shred the beef into large chunks directly in the rich onion sauce.
  27. Increase the oven temperature to 400°F (200°C).
  28. Add Cheese and Broil
  29. Sprinkle the shredded cheese evenly over the top.
  30. Place the pot back into the oven (uncovered) for 5–7 minutes, just until the cheese is melted and bubbly.
  31. Serve Warm
  32. Spoon the tender beef and caramelized onions over creamy mashed potatoes or serve with toasted baguette slices for soaking up the sauce.
  • Author: Chef mia