This easy French Onion Soup Pot Roast Recipe takes a hearty chuck roast and coats it in a flavorful seasoning blend, before giving it a quick sear in a Dutch oven. Next, it braises low and slow in the oven until it's fall-apart tender. The braising liquid includes all of the best parts of French onion soup, including buttery caramelized onions, thyme, garlic, beef stock, and red wine. Then it's topped with melty gruyere cheese toasts before serving! Yeah.. swoon! 🤤
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Disclosure: This post is paid for by the Michigan Beef Industry Commission. Nothing makes us happier than supporting the cattle farmers and ranchers in our backyard! All opinions are our own.
Our readers seem to LOVE pot roast, and we have to agree with them! This elevated pot roast is one of our favorite beef recipes. Pot roasts are the perfect marriage of comfort, ease, and bold flavor. They're also super hearty and filling, making it easier to hit our protein goals since beef is so packed with protein!
Plus, they come together in one pot, which means fewer dishes. That's always a win in our house, because as food content creators, let's just say the dishwasher runs at least once a day. 😂
We love transforming the humble chuck roast into something luscious (like we did with this chili recipe using chuck roast). All you need is a long cook time in a deeply flavorful broth to coax out all of that bold, beefy flavor.
If you're looking for a more classic pot roast recipe, try our Dutch oven pot roast.
🧅Ingredients
🥩Ingredient Notes
- Beef chuck roast. One of the most underrated cuts of beef! This budget-friendly cut is mostly lean with deep marbling, fat, and connective tissues that break down when it cooks low and slow. Both boneless and bone-in work just fine.
- Can't get a chuck roast? Try using short ribs for similar richness. Brisket is also similar to chuck in that it's tough but very flavorful and becomes incredibly tender after slow cooking. A rump or round roast also works well and is more budget-friendly than the other two options, though it's not as moist or tender as a chuck roast.
- Pot roast seasoning. This recipe starts with our delicious pot roast seasoning blend, which combines garlic powder, onion powder, oregano, thyme, rosemary, smoked paprika, celery seed, black pepper, and kosher salt. We like to mix up a big batch and store it in the pantry so we're always ready to make a pot roast!
How to Make French Onion Pot Roast with Gruyere Cheese
This easy French onion pot roast recipe comes together in one pot. While most of the work is hands-off and done in the oven, it first starts on the stove to build layers and layers of flavor. Here's how to make it:
Step 1
Coat the chuck roast in the savory mixture of seasonings from our DIY pot roast seasoning recipe, which includes garlic powder, onion powder, oregano, thyme, rosemary, black pepper, smoked paprika, celery seed, and kosher salt. Make sure the roast is well-coated on all sides.
🧂Salt. We use kosher salt in all of our recipes because it's less salty than other types of salt and dissolves better due to its shape. We'd recommend 1 teaspoon of kosher salt per pound of meat! If using other types of salt, reduce this amount by 50%.
To really enhance the flavor of the chuck roast, you can place it in the fridge to dry brine after seasoning it, uncovered, for up to 24 hours in advance. This really helps the salt and seasonings penetrate the meat, and helps the outside form a nice crust later when searing! If you don't have time, don't worry, it will still taste delicious if you cook it right away!
Step 2
Add oil to the Dutch oven over medium-high heat. Once hot, add the chuck roast and brown for roughly 5-7 minutes per side. Once browned, remove from the pot and set aside.
Don't clean out the Dutch oven! You've started developing loads of flavor that will build in the pot from searing the chuck roast!
Step 3
Lower the heat to medium-low, then add butter, the onions, and a large pinch of salt. Cook, stirring often, for about 30-35 minutes.
We recommend using sweet, yellow onions for the best flavor. Try to cut them as evenly as possible so they all cook at a similar rate.
Step 4
At around the 25-minute mark, your onions will have taken on a deep color. Now, add in the brown sugar and garlic, and cook, stirring often to prevent burning. Continue cooking for another 10 minutes or so.
If the onions begin to stick or burn, just add a splash of beef broth and stir. This will loosen them up!
Step 5
After another 10 minutes or so, your onions should be pretty deep brown and caramelized. Sprinkle in the flour, and stir. Cook for about 2 minutes.
If you're gluten-free, use equal parts cornstarch mixed with cold water to make a slurry, then add it to the pot with the wine. You'll need about half as much cornstarch as you would flour, so start with 1 tablespoon cornstarch, and go from there if you want the liquid thicker!
Step 6
Deglaze the pan with red wine, and stir to thicken, making sure to scrape up any browned bits (aka the fond) from the bottom of the pot to incorporate them into the braising liquid.
🍷Use a dry (not sweet) red wine that's inexpensive, that you can still enjoy drinking on its own. White wine also works well, and is traditional for French onion soup; we just love the richness and complexity that red wine adds.
If you don't want to use wine, just swap it for beef stock and add 1-2 tablespoons of balsamic vinegar to add back some of that acidity!
Step 7
Add in beef stock, Worcestershire sauce, Dijon mustard, and balsamic vinegar. Stir to combine, then add back the roast, the bay leaves, and the herb bundle. Cover and place in the oven at 300°F, undisturbed, for 3 - 3 ½ hours.
Stovetop method. If you don't want to turn on the oven, you can also simmer gently on the stovetop for an equal amount of time. Check out the recipe card for full instructions on how to make this recipe on the stovetop, in the slow cooker, or in the Instant Pot!
✨Use enough liquid! Make sure there is enough stock to cover at least halfway up the sides of the roast to ensure there's enough liquid in there to make the roast tender. We added a little extra stock because we like a little extra liquid for the baguette slices to soak up later. 😉Just don't fully submerge the roast.
Step 8
After the beef is done braising, remove the bay leaves and herb bundle. You'll know the meat is ready when it's tender enough to shred with forks!
Don't lift the lid! Every time you check the roast, you let out all of the steam, and this can add around 20 minutes of cook time each time! Leave the roast alone for at least 3 hours before checking it!
Step 9
Shred the beef with two forks. To make things a bit easier, we like to remove the beef from the braising liquid and place it in a separate bowl.
Step 10
Add the shredded beef chunks back to the Dutch oven with the braising liquid. Top with baguette slices and shredded gruyere cheese.
Pro tip. We like to leave a few spots of beef uncovered so they get a little crispy under the broiler!
✨No gruyere? No problem, just swap for Comte or even Swiss cheese! If possible, shred it yourself for the best (and most melty!), cheese! 😜
Step 11
Return the Dutch oven to the oven and broil for 4-6 minutes, keeping a close eye on the top to ensure nothing burns, until the cheese is nice and melty.
Top with fresh parsley and/or thyme, and dig in straight from the pot if you'd like!
You can, of course, serve this with sides, like creamy mashed potatoes and roasted vegetables!
🥄Make a thicker gravy! If you prefer the oniony pan-drippings and broth to be even thicker, simply mix together cornstarch or flour with cold beef stock or water, then add it to the liquid and simmer for a few minutes to thicken it.
What to Serve With this Easy French Onion Pot Roast
This recipe makes about 8 hearty servings, so it's great to feed a crowd or to reheat and eat all week!
We love serving this with buttery mashed potatoes to soak up all of that rich gravy, or even these French onion soup mashed potatoes to really drive home that French onion flavor!
Roasted or sauteed vegetables are the perfect accompaniment. For a bit of freshness, pair with these garlic lemon green beans, or this spinach arugula salad to help cut through the richness and balance the meal.
Extra bread to soak up that flavorful braising liquid is never a bad idea!
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📖 Recipe
Dutch Oven French Onion Pot Roast with Gruyere Cheese Toasts
Equipment
- large dutch oven (5.5-quart or larger)
Ingredients
Pot roast seasoning blend
- 4 teaspoons kosher salt 1 teaspoon per pound of meat
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons coarse ground black pepper
- 1 teaspoon smoked paprika optional
- ½ teaspoon celery seed optional
Chuck roast
- 2 tablespoons oil for searing
- 4 pounds beef chuck roast
Caramelized onions
- 4 tablespoons unsalted butter
- 5 large sweet onions sliced thin
- ½ - 1 teaspoon kosher salt to taste
- 1 tablespoon brown sugar
- 8-10 cloves garlic minced
- 2 tablespoons flour
French onion braising liquid
- 1 cup dry red wine
- 1.5 -2 cups beef broth as needed to cover
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2-3 bay leaves
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1-2 teaspoons kosher salt to taste
- ½ - 1 teaspoon coarse ground black pepper to taste
Cheesy gruyere toasts
- 7 ounce baguette sliced into ¼-inch thick rounds
- 6 ounces gruyere cheese freshly grated
Instructions
Prepare the chuck roast
- Season the chuck roast. Use a paper towel to soak up any excess moisture from the chuck roast. Coat the chuck roast in the pot roast seasoning blend. Make sure the roast is well-coated on all sides.4 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, 2 teaspoons coarse ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon celery seed
- Brown the chuck roast. Add the oil to a large, heavy-bottomed pot or Dutch oven (at least 5.5-quart capacity!) over medium-high heat. Once the oil is hot, add the chuck roast, and cook for 5-7 minutes per side until browned, then remove from the Dutch oven and set aside.2 tablespoons oil, 4 pounds beef chuck roast
Caramelized onions
- Without cleaning the pot (save all of that flavor!), reduce the heat to medium-low. Add butter, onions, and a large pinch of salt. Cook, stirring often, for about 30-35 minutes.4 tablespoons unsalted butter, 5 large sweet onions, ½ - 1 teaspoon kosher salt
- At around the 25-minute mark, your onions will have taken on a deep color. Now, add in the brown sugar and garlic, and cook, stirring often to prevent burning. Continue cooking for another 10 minutes or so. If the onions begin to stick or burn, add a splash of broth and stir to loosen them up.1 tablespoon brown sugar, 8-10 cloves garlic
- After another 10 minutes or so, your onions should be pretty deep brown and caramelized. Sprinkle in the flour, and stir. Cook for about 2 minutes.2 tablespoons flour
French onion braising liquid
- Deglaze the pan with red wine, and stir to thicken, making sure to scrape up any browned bits (aka the fond) from the bottom of the pot to incorporate them into the braising liquid.1 cup dry red wine
- Braise. Add in beef broth, Worcestershire sauce, Dijon mustard, and balsamic vinegar. Stir to combine, then add back the roast, the bay leaves, and an herb bundle made with thyme and rosemary. Cover and place in the oven at 300°F, undisturbed, for 3 - 3 ½ hours. Make sure there is enough liquid to cover the roast at least halfway up the sides, but don't submerge it!1.5 -2 cups beef broth, 2 tablespoons Worcestershire sauce, 2 tablespoons balsamic vinegar, 2 tablespoons Dijon mustard, 2-3 bay leaves, 4 sprigs fresh rosemary, 8 sprigs fresh thyme
- After the beef is done braising, remove the bay leaves and herb bundle. Taste the broth, and adjust the seasonings if needed. You'll know the meat is ready when it's tender enough to shred with forks!1-2 teaspoons kosher salt, ½ - 1 teaspoon coarse ground black pepper
- Shred the beef with two forks. To make things a bit easier, we like to remove the beef from the braising liquid and place it in a separate bowl.
Cheesy gruyere toasts
- Add the shredded beef chunks back to the Dutch oven with the braising liquid. Top with baguette slices and shredded gruyere cheese. Pro tip. We like to leave a few spots of beef uncovered so they get a little crispy under the broiler!7 ounce baguette, 6 ounces gruyere cheese
- Return the Dutch oven to the oven and broil on high for 4-6 minutes, keeping a close eye on the top to ensure nothing burns, until the cheese is nice and melty. Top with fresh parsley and/or thyme, and dig in straight from the pot if you'd like!
- Serve. Top with fresh parsley and/or thyme, and dig in straight from the pot if you'd like! You can also serve this over mashed potatoes with roasted vegetables and more bread if you'd like. Enjoy!
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Notes
Tips and Tricks:
- Chuck roast seasoning. If you really want to take the flavor of the meat to the next level, make it incredibly tender, and give it the best sear, you can season it, then place it in the fridge uncovered for 24 hours in advance. This is called a dry brine. If you don't have time, don't worry, it will still taste delicious if you cook it right away!
- Cheese options. You can use Comté cheese as a great substitute for gruyere! Swiss cheese also works in a pinch!
- Don't lift the lid! Every time you check the roast, you let out all of the steam, and this can add around 20 minutes of cook time each time! Leave the roast alone for at least 3 hours before checking it!
- Wine choice. Use a dry red wine that's inexpensive, that you still enjoy the taste of on its own. White wine also works well, and is traditional for French onion soup; we just love the richness and complexity that red wine adds.
- If you don't want to use wine, just swap it for beef stock and add 1-2 tablespoons of balsamic vinegar to add back some of that acidity!
- Thickening the braising liquid. The flour added will help thicken the liquid added to the pot to make it more gravy-like, but it is somewhere between a soup and a gravy. If you want the gravy to be thicker, try adding 1 extra tablespoon of flour.
- If you're gluten-free, use equal parts cornstarch mixed with cold water to make a slurry, then add it to the pot with the wine. You'll need about half as much cornstarch as you would flour, so start with 1 tablespoon cornstarch, and go from there if you want the liquid thicker!
Storage & Freezing
- Fridge storage and reheating: Leftovers will keep, stored in an airtight container in the refrigerator, for up to 4-5 days. Reheat on the stovetop or in the microwave until warmed through.
- Freezing. This pot roast freezes well, as long as you don't add the cheese or baguette slices at the end! To freeze, transfer the cooled braised beef and French onion braising liquid mixture to a freezer-safe container. Freeze for up to 3 months. To thaw, place in the fridge overnight, or submerge the freezer container in water to thaw quickly. Reheat on the stovetop with a splash of broth.
Alternative Cooking Methods
- Stovetop: If you don't want to turn on the oven, follow all of the same instructions. The roast will still need to braise on the stovetop at a very gentle simmer for at least 3- 3 ½ hours. Add the bread and cheese during the last 15-20 minutes of cooking and cover until the cheese is melted.
- Crockpot/Slow cooker French onion pot roast: Follow all of the same steps (searing the beef, cooking down the onions, and deglazing the pan) on the stovetop if your slow cooker doesn't have a saute function, then transfer everything to a slow cooker. Slow cook on low for 6-8 hours, or on high for 3-4 hours. Add the bread and cheese during the last 30 minutes of cooking and cover until the cheese is melted.
- Electric pressure cooker/ Instant Pot French onion pot roast: Use your Instant Pot's "Sauté" setting to prepare all of the same steps right before the roast would braise in the oven. Then, cover and seal the pressure cooker and cook on manual high pressure for 50-60 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before very carefully turning the valve to the "venting" position to get rid of any residual pressure. If the braising liquid is still too loose for your liking, turn on the sauté setting again, and allow some of the excess liquid to cook off before adding the baguettes and gruyere, then covering to melt the cheese for 15-20 minutes.
Anne says
Pot roast is my favorite!
Briana says
Isn't it the best??! Ultimate comfort food! Hope you get the chance to try this one! 😍