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French Onion Braised Chuck Roast Recipe

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★★★★★

4.7 from 64 reviews

This French Onion Braised Chuck Roast is a comforting and flavorful dish combining tender, slow-braised chuck roast with deeply caramelized onions and a rich, savory sauce. Braised low and slow in beef broth, aromatics, and herbs, the meat becomes irresistibly succulent. Finished with melted Gruyère cheese and served over mashed potatoes or toasted baguette slices, this recipe delivers classic French-inspired flavor in a hearty, satisfying meal perfect for cozy dinners.

Ingredients

Scale

Aromatics & Sauce Base:

  • 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

Meat & Herbs:

  • 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

Finishing:

  • 1 cup shredded Gruyère or Swiss-style cheese
  • Toasted baguette slices or mashed potatoes for serving

Instructions

  1. Preheat and Season: Preheat your oven to 300°F (150°C). Pat the chuck roast dry with paper towels and season generously on all sides with kosher salt and black pepper to enhance flavor and aid in crust formation during searing.
  2. Sear the Roast: Heat the olive oil in a Dutch oven over medium-high heat. Once hot, sear the chuck roast on each side for about 5 minutes until a deep brown crust forms. Remove the roast and set aside, keeping the flavorful fond in the pot.
  3. Caramelize Onions: Reduce the heat to medium and melt the butter in the same pot. Add the thinly sliced onions and cook gently, stirring occasionally, for 25 to 30 minutes until they turn a deep golden brown color. Deglaze the pot as needed with a splash of beef broth to loosen any browned bits stuck to the bottom.
  4. Add Garlic and Vinegar: Stir in the minced garlic and sauté for 2 minutes until fragrant. Pour in the apple cider vinegar to lift all the caramelized bits from the bottom of the pot, adding a bright acidity that balances the sweetness of the onions.
  5. Make the Sauce: Sprinkle the flour over the onions and stir well to combine, letting it cook for a minute to remove raw taste. Slowly pour in the beef broth and Worcestershire sauce, stirring continuously until the sauce becomes smooth and begins to thicken.
  6. Add Herbs and Simmer: Nestle in the bay leaves, rosemary, and thyme sprigs. Bring the mixture to a gentle simmer to allow the herbs to infuse their flavors.
  7. Braise the Roast: Return the seared chuck roast to the Dutch oven, placing it directly into the onion mixture. Add additional beef broth if needed to ensure the liquid reaches about three-quarters of the way up the meat. Cover the pot tightly with its lid and place it in the preheated oven. Braise for approximately 3½ hours, or until the roast is very tender and easily shredded with a fork.
  8. Shred the Beef: Carefully remove the roast from the pot and discard the bay leaves and herb sprigs. Shred the beef into large chunks directly into the braising liquid, allowing it to soak up all the aromatic flavors.
  9. Add Cheese and Melt: Increase the oven temperature to 400°F (200°C). Sprinkle the shredded Gruyère cheese evenly over the shredded beef and onion mixture. Return the uncovered Dutch oven to the oven for 5 to 7 minutes, until the cheese is melted, bubbly, and golden.
  10. Serve: Remove the pot from the oven and serve the French Onion Braised Chuck Roast warm over creamy mashed potatoes or with slices of toasted baguette to soak up the rich sauce.

Notes

  • For an even deeper onion flavor, caramelize the onions slowly over low heat, stirring frequently to prevent burning.
  • Make sure to trim excess fat from the chuck roast to avoid greasy sauce but leave some fat for flavor and tenderness.
  • If you don’t have a Dutch oven, use any heavy, oven-safe pot with a tight-fitting lid suitable for slow braising.
  • Feel free to substitute Gruyère with Swiss cheese or any good melting cheese if preferred.
  • Leftovers can be refrigerated for up to 3 days and reheat wonderfully on the stovetop or in the oven.

Keywords: French onion, braised chuck roast, slow-cooked beef, caramelized onions, Gruyère cheese, comfort food, hearty dinner

Find it online: https://servedbynora.com/french-onion-braised-chuck-roast-recipe/