Name: French Onion Braised Chuck Roast Recipe
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: French
Ingredients: 4 large yellow onions, thinly sliced; 6 cloves garlic, minced; 4 tablespoons unsalted butter; 1 tablespoon olive oil; 1 tablespoon all-purpose flour; 3 cups beef broth, plus more as needed; 3 tablespoons Worcestershire sauce; 1 tablespoon apple cider vinegar; 3–4 pounds boneless chuck roast, trimmed of excess fat; Kosher salt and black pepper, to taste; 3 bay leaves; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 cup shredded Gruyère or Swiss-style cheese; Toasted baguette slices or mashed potatoes for serving

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Introduction

This French Onion Braised Chuck Roast is a comforting, flavorful dish that combines tender beef with rich caramelized onions and a savory sauce. Perfect for a cozy dinner, it pairs beautifully with mashed potatoes or toasted baguette slices.

The image shows a deep white pot filled with a rich, dark brown stew. Inside the stew, there are tender pieces of slow-cooked meat topped with melted, creamy white cheese sprinkled with small green herb leaves. Around the meat, caramelized onion slices and fresh rosemary sprigs are visible, adding texture and color. A thick slice of crusty, light brown bread leans on the pot’s edge. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large yellow onions, thinly sliced
6 cloves garlic, minced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
3 cups beef broth, plus more as needed
3 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
3–4 pounds boneless chuck roast, trimmed of excess fat
Kosher salt and black pepper, to taste
3 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup shredded Gruyère or Swiss-style cheese
Toasted baguette slices or mashed potatoes for serving

Instructions

Step 1: Preheat the oven to 300°F (150°C). Pat the chuck roast dry with paper towels and season generously with kosher salt and black pepper.
Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast for 5 minutes on each side until browned. Remove the roast and set it aside.
Step 3: Reduce the heat to medium and melt the butter in the same pot. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes until they are deeply golden. If the onions start to stick, deglaze the pot with a splash of beef broth.
Step 4: Stir in the minced garlic and cook for 2 minutes until fragrant. Add the apple cider vinegar and stir to lift any browned bits from the bottom of the pot.
Step 5: Sprinkle the flour over the onions and stir well to coat. Slowly pour in the beef broth and Worcestershire sauce while stirring until the sauce is smooth and combined.
Step 6: Add the bay leaves, rosemary, and thyme to the pot. Bring the mixture to a gentle simmer.
Step 7: Return the roast to the pot, nestling it into the onion sauce. Add more beef broth if the liquid does not come at least three-quarters of the way up the meat.
Step 8: Cover the pot tightly and place it in the oven. Braise for 3½ hours or until the meat is very tender and easily shredded.
Step 9: Remove the herbs from the pot. Shred the beef into large chunks directly in the sauce.
Step 10: Increase the oven temperature to 400°F (200°C). Sprinkle the shredded Gruyère or Swiss-style cheese evenly over the top of the beef and onions.
Step 11: Return the pot to the oven, uncovered, for 5–7 minutes until the cheese is melted and bubbly.
Step 12: Serve the braised chuck roast warm over mashed potatoes or with toasted baguette slices to soak up the delicious sauce.

Tips & Variations

Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid to keep the roast moist during braising.
Substitute fresh thyme and rosemary with dried herbs if fresh are not available, using about one-third the quantity.
For extra depth, add a splash of red wine with the broth when deglazing the onions.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of braising to reduce the liquid slightly.

Storage

Store leftover roast in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in a covered dish in the oven until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a black pot filled with rich, dark brown shredded beef stew topped with melted white cheese scattered unevenly across the surface. Small green herb sprigs and finely chopped herbs are sprinkled over the melted cheese and beef, adding a fresh touch. A wooden spoon rests inside the pot, lifting some of the cheesy beef out, showing the tender texture of the shredded meat soaking in a thick, glossy sauce. The pot sits on a white marbled surface with some toasted bread pieces blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other braising cuts like brisket or shoulder work well, but cooking times may vary depending on the size and thickness of the meat.

What can I serve instead of mashed potatoes or baguette?

This braised roast pairs nicely with buttered egg noodles, creamy polenta, or roasted root vegetables for a hearty meal.