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French Onion Braised Chuck Roast

French Onion Braised Chuck Roast

There’s something truly magical about the aroma of slow-braised beef mingling with sweet, caramelized onions. When you open your oven and see a golden, bubbling layer of melted cheese on top of tender beef, it’s more than just a meal—it’s an experience. This French Onion Braised Chuck Roast isn’t just a recipe; it’s a chance to transform your kitchen into a cozy haven where flavors deepen with every hour, and every bite tells a story of patience, care, and comfort.
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Prep Time 20 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 to 8 Servings

Equipment

Ingredients
  

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 for brightness instead of wine

Meat & Herbs:

  • 3 –4 pounds boneless chuck roast trimmed of excess fat
  • Kosher salt and freshly ground black pepper to taste
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Finishing Touches:

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

Instructions
 

Preheat and Season the Meat:

  • Preheat the oven to 300°F (150°C).
  • Pat the chuck roast dry and season generously with salt and black pepper on both sides.

Sear the Roast:

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear the roast for 5 minutes per side until a deep brown crust forms.
  • Remove the beef from the pot and set aside.

Cook the Onions:

  • Reduce the heat to medium and add butter to the same pot.
  • Once melted, add the sliced onions and stir occasionally for 25–30 minutes until soft and golden.
  • Deglaze the pot with a few tablespoons of broth if the onions start to stick.

Add Garlic and Vinegar:

  • Stir in the minced garlic and cook for 2 minutes until fragrant.
  • Pour in the apple cider vinegar to lift all the rich browned bits from the bottom of the pot.

Build the Sauce:

  • Sprinkle in the flour and mix until fully combined with the onions.
  • Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to create a smooth sauce.
  • Add bay leaves, rosemary, and thyme, then bring to a gentle simmer.

Braise the Beef:

  • Return the seared chuck roast to the pot, nestling it into the onion mixture.
  • Ensure the liquid reaches at least three-quarters up the meat — add more broth if needed.
  • Cover the pot tightly and transfer it to the oven.
  • Cook for 3½ hours, or until the roast is tender and falls apart easily. For extra tenderness, cook an additional 20 minutes.

Shred and Finish:

  • Remove the pot from the oven and discard the bay leaves and herb stems.
  • Shred the beef into large chunks directly in the rich onion sauce.
  • Increase the oven temperature to 400°F (200°C).

Add Cheese and Broil:

  • Sprinkle the shredded cheese evenly over the top.
  • Place the pot back into the oven (uncovered) for 5–7 minutes, just until the cheese is melted and bubbly.

Serve Warm:

  • Spoon the tender beef and caramelized onions over creamy mashed potatoes or serve with toasted baguette slices for soaking up the sauce.
Keyword #northeastnosh #chuckroast #braisedbeef #frenchonion #comfortfood #food #foodie #braisedchuckroast
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