French Onion Pot Roast

Name: French Onion Pot Roast with Red Wine
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 servings
Cuisine: French
Ingredients: 3 lb chuck roast; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 3 large yellow onions, thinly sliced; 2 tbsp all-purpose flour; 1 cup dry red wine; 1/4 cup brandy; 1 tbsp Worcestershire sauce; 1 tbsp beef bouillon base; 2 cups water; 1 tsp dried thyme; 2 bay leaves; 2 cups Gruyère cheese, shredded; mashed potatoes, for serving; 1 tbsp fresh parsley, chopped, for garnish

French Onion Pot Roast is a slow-braised chuck roast layered with deeply caramelized onions, red wine, and savory broth that captures the rich essence of French onion soup in one pot. The tender beef and melted cheese finish make it a restaurant-quality comfort dish.

🌍French 🏷️Pot roast 🏷️French onion 🏷️Beef 🏷️Chuck roast Comfort food

🏷️

🏷️Slow-cooked

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TikTok

Total

4h

Servings

6

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 lb chuck roast
2 tbsp olive oil
salt, to taste
black pepper, to taste
3 large yellow onions, thinly sliced
2 tbsp all-purpose flour
1 cup dry red wine
1/4 cup brandy
1 tbsp Worcestershire sauce
1 tbsp beef bouillon base
2 cups water
1 tsp dried thyme
2 bay leaves
2 cups Gruyère cheese, shredded
mashed potatoes, for servingoptional
1 tbsp fresh parsley, chopped, for garnishoptional

16 Ingredients

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Instructions

1
Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper.
2
Sear the roast on all sides until deeply browned, then remove from the pot and set aside.
3
Add the sliced onions to the pot, season with a pinch of salt, and cook until deeply caramelized.
4
Sprinkle flour over the onions and stir to cook for one minute.
5
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
6
Add the brandy, Worcestershire sauce, beef bouillon base, water, and dried thyme. Stir to combine.
7
Return the seared roast to the pot and add the bay leaves.
8
Bring to a simmer, cover, and transfer to a preheated 325°F (160°C) oven. Braise for 3-4 hours, or until the meat is fork-tender.
9
Remove the roast from the pot and shred the meat using two forks. Discard the bay leaves.
10
Return the shredded meat to the sauce in the Dutch oven and stir to combine.
11
Top the meat with shredded Gruyère cheese.
12
Place under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
13
Serve hot over mashed potatoes and garnish with fresh parsley.

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Tips & Notes

Pro tips

Brown the chuck roast on all sides before braising to build a flavorful crust that deepens the final sauce—this Maillard reaction is non-negotiable.
Caramelize the onions low and slow; rushing them over high heat browns the outside but leaves the inside raw and bitter. Stir every 5 minutes.
Use beef bouillon base instead of water for extra umami depth—it compensates if your broth isn't as rich as homemade stock.
Check liquid level halfway through braising; if too much has evaporated, add a splash of broth or water to prevent the roast from drying out.

Substitutions

Dry red wine → brandy or beef broth (reduces acidity if wine is unavailable; use 3/4 cup broth + 1/4 cup brandy)
Beef bouillon base → 1 cup low-sodium beef stock (slight flavor change; reduce added liquid by 1/4 cup)
All-purpose flour → cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water; stir in at the end for thickening)

Storage & make-ahead

Store cooled pot roast and broth in an airtight container for up to 4 days in the refrigerator. Reheat gently in a 325°F oven covered, then finish cheese under the broiler to prevent toughness.

Equipment

Dutch oven or heavy-bottomed pot with lid · instant-read meat thermometer

Common Questions

How long does it take to caramelize the onions?

Sliced onions typically need 25–35 minutes over medium heat, stirred occasionally, until they turn golden brown and develop deep color. Don't rush this step—it's essential for flavor.

Can I use a different cut of beef?

Chuck roast is ideal for this dish because its high fat and collagen content keeps it tender during long braising. Brisket or beef shoulder also work well, though cooking time may vary slightly.

What type of red wine should I use?

A dry red wine like Burgundy, Côtes du Rhône, or Pinot Noir works best. Avoid very oaky or tannic wines that can overwhelm the dish. A wine you'd drink is a good rule.

Can I make this ahead?

Yes—braise the pot roast 1–2 days ahead, cool, and refrigerate covered. Reheat gently in a 325°F oven until warmed through, then add cheese and finish under the broiler.

How do I know when the beef is done?

The meat should shred easily with a fork and reach an internal temperature of 190–205°F at the thickest point. It should be fall-apart tender, not just soft.