FRENCH ONION ROAST

I love French onion soup—when it’s done right, it’s honestly one of the best things. The deeply caramelized onions, rich broth, fresh herbs, and melted cheese are just so comforting. This roast was inspired by all of those flavors, but with tender, slow-cooked beef that shreds apart right into the sauce. Yum!

The sauce tastes just like French onion soup, and because everything cooks low and slow, you can get it into the oven early and have a hearty dinner ready by the evening. It feels fancy enough for a holiday dinner but is still easy enough to make during the week.

My husband loves this one. I also made it for his friend visiting from London, and he couldn’t get enough! Even my 9-month-old loved the tender shredded beef with mashed potatoes—I just prepared his portion without the wine or added salt.

I served ours over creamy mashed potatoes with crusty bread and sautéed green beans, mushrooms, and sweet peppers on the side. It’s rich, comforting, and exactly the kind of meal that makes everyone want seconds. ♥

French Onion Roast

Prep Time: 15 minutes | Cook Time: 4 hours 30 minutes | Total Time: 4 hours 45 minutes | Servings: 6

Ingredients

• 3 to 4 pounds boneless chuck roast, excess fat trimmed and cut into 4–5 pieces
• 2 medium yellow onions, sliced
• 4 garlic cloves, minced
• 3-4 sprigs fresh thyme
• 1 large sprig fresh rosemary
• 4-5 fresh sage leaves
• 3 dried bay leaves
• 2 teaspoons crushed red pepper flakes, or to taste
• Salt and black pepper, to taste
• 1 teaspoon Colman’s mustard
• ¾ cup dry white wine
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons all-purpose flour
• 3-4 cups beef broth
• 3-4 tablespoons unsalted butter
• Olive oil, as needed
• ½ cup Gruyère cheese, shredded
• 1 teaspoon fresh parsley, minced
• Lemon wedges, for serving
• Mashed potatoes and sliced baguette, for serving

Directions

1. Preheat the oven to 375°F.
2. Pat the chuck roast pieces dry with paper towels. Drizzle with olive oil and season both sides generously with salt and black pepper.
3. Heat a drizzle of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the roast in batches until a deep golden-brown crust forms on all sides. Transfer to a plate and set aside.
4. Reduce the heat to medium-low. Add the butter, sliced onions, thyme, sage, rosemary, bay leaves, and crushed red pepper flakes. Cook for about 15 minutes, stirring occasionally, until the onions are softened and caramelized.
5. Add the garlic and cook for about 2 minutes, or until fragrant.
6. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Simmer until the wine has reduced by about half.
7. Stir in the mustard and Worcestershire sauce. Season with salt and black pepper, then cook for a few minutes.
8. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
9. Slowly add 3 cups of beef broth and stir until well combined.
10. Return the chuck roast pieces to the pot. The liquid should almost cover the meat; add more broth if needed. Bring to a simmer, cover, and transfer to the oven.
11. Cook for about 4 hours, or until the meat is tender and falling apart. Check and stir every hour or so, removing the lid for the final 30 minutes.
12. Remove the pot from the oven. Transfer the meat to a plate, shred it using two forks, and return it to the pot.
13. Increase the oven temperature to 425°F. Sprinkle the Gruyère evenly over the top and return the uncovered pot to the oven until the cheese is melted and golden brown.
14. Serve over mashed potatoes. Finish with fresh parsley and a squeeze of lemon juice.
15. Enjoy with crusty bread and your favorite vegetables.

Jesse’s Kitchen Tip

Don’t rush the sear or the onions—both build the deep flavor in the sauce. The roast is ready when it pulls apart easily with two forks. If it still feels tough, give it more time.

Serving Suggestions

♥ Creamy mashed potatoes
♥ Crusty sliced baguette
♥ Roasted green beans
♥ Simple green salad
♥ A glass of Cabernet Sauvignon or Merlot

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Freeze the roast and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating. For best results, add fresh Gruyère after reheating.

Reheating

Warm gently in a covered pot over low heat, adding a splash of beef broth if needed. For larger portions, cover and reheat in a 325°F oven until hot throughout. Add fresh Gruyère and melt before serving.

Variations

♥ Swap Gruyère for Swiss or provolone cheese.
♥ Add sliced mushrooms with the onions.
♥ Use dry red wine instead of white wine for a deeper flavor.
♥ Add more crushed red pepper for extra heat.
♥ Stir in carrots or baby potatoes during the final 1½ hours of cooking.

Baby Friendly?

Suitable for 9+ months

• Prepare a separate portion without the wine or added salt.
• Cook until very tender.
• Finely shred the meat before serving.
• Serve with soft mashed potatoes or vegetables.

RDH Tip

Shredded beef can easily get trapped between teeth. Rinse with water after eating and floss daily to help remove food particles and keep gums healthy.

- A little fancy. A lot comforting. Completely delicious! ♥