Our French Onion Pot Roast Is A Combination That Just Makes Sense

Brooke Caison
·2 min read

Yields: 6 servings

Prep Time: 5 mins

Total Time: 3 hours 30 mins

Ingredients

  • 1

    (3 1/2-lb.) boneless chuck roast

  • 1

    (1-oz.) packet onion soup mix

  • 1 tsp.

    freshly ground black pepper

  • 1 tbsp.

    plus 1/2 tsp. kosher salt, divided

  • 2 tbsp.

    neutral oil, divided

  • 4

    medium or 2 large yellow onions, halved, sliced into 1/2" wedges

  • 1/2 c.

    dry red wine

  • 3 c.

    low-sodium beef broth

  • 1

    small bunch fresh thyme, plus more for serving

  • 1 1/2 c.

    shredded Gruyère

  • Toasted baguette, sliced, for serving

Directions

  1. Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix, pepper, and 1 Tbsp. salt until large pieces of soup mix are broken down. Season beef all over with seasoning mix.

  2. In a large, high-sided, enameled cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil, swirling to coat pan. Cook beef until just starting to brown, 3 to 4 minutes per side. Transfer to a plate.

  3. In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onions; season with remaining 1/2 tsp. salt. Cook, stirring occasionally, until onions are starting to brown, about 10 minutes. Add wine and cook, stirring frequently, until liquid is slightly reduced, 2 to 3 minutes. Pour in broth and return beef to skillet. Add thyme and bring to a simmer over medium-high heat. Cover skillet with a lid or foil and transfer to oven.

  4. Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours.

  5. Transfer beef to a cutting board. Remove and discard thyme. Return skillet to medium heat and bring sauce to a simmer. Cook, stirring occasionally and skimming fat off surface with a ladle, until liquid is reduced by about half, about 15 minutes. Shred beef into large pieces with a fork and return to skillet.

  6. Heat broiler to high. Top skillet with cheese. Broil, watching closely, until cheese is melted and starting to brown in spots, about 5 minutes.

  7. Top with thyme. Serve with sliced baguette alongside.

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