French Onion Pot Roast
Onion-seasoned beef is nestled in a bed of cooked onions, red wine, thyme, and broth, then braised until ridiculously tender, shredded, and topped with cheese.
Ingredients
- 1(3 1/2-lb.) boneless chuck roast
- 1(1-oz.) packet onion soup mix
- 1 tspGround Black Pepper, freshly
- 1 tbspKosher Salt, divided
- 2 tbspneutral oil, divided
- 4 mediumor 2 large yellow onions, into 1/2" wedges, halved sliced
- 0.5 cupdry red wine
- 3 cupLow Sodium Beef Broth
- 1 smallbunch fresh thyme, , for serving plus more
- 1.5 cupGruyère, shredded
- Toasted baguette, , sliced for serving
Instructions
- 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 more thyme. Serve with sliced baguette alongside.