Ingredients:
3 lb (1.4 kg) boneless chuck roast
2 tablespoons olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 cup beef broth
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 bay leaf
Salt and pepper, to taste
4 slices French bread
1/2 cup Gruyère cheese, shredded
1/4 cup fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 350°F (175°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
In the same pot, add the sliced onions and garlic. Cook over medium heat, stirring occasionally, until the onions are softened and caramelized, about 15-20 minutes.
Add the thyme, rosemary, and bay leaf to the onions. Pour in the beef broth, white wine, and Worcestershire sauce, stirring to combine. Return the roast to the pot, making sure it’s partially submerged in the liquid.
Cover the pot with a lid and transfer it to the oven. Roast for 3 to 3 1/2 hours, or until the roast is tender and easily shreds with a fork.
While the roast is cooking, prepare the bread. Toast the slices of French bread until golden and crispy.
Once the roast is ready, remove it from the oven. Shred the meat with two forks and return it to the pot. Stir the meat into the sauce.
To serve, place a slice of toasted bread in each bowl, top with a generous amount of the French onion pot roast, and sprinkle with shredded Gruyère cheese. Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 45 minutes
Kcal: 550 kcal | Servings: 4 servings