French Onion Pot Roast

This French Onion Pot Roast takes everything you love about gooey, cheesy French onion soup and marries it with fork-tender, melt-in-your-mouth pot roast. It’s the dinner that’ll have everyone lingering at the table just to soak up every last drop of that rich, savory broth.

The magic happens as the beef slowly transforms during its oven journey, absorbing all those caramelized onion flavors while creating the most incredible sauce. And that broiled Gruyère topping? Pure heaven. The cheese forms that irresistible crusty, bubbly layer that makes French onion soup so famous, but now it’s crowning your Sunday dinner centerpiece. Trust me—you’ll be using those baguette slices to scrape every bit from your plate.

Ingredients

For the pot roast:

• 1 (3 1/2-lb.) boneless chuck roast
• 1 (1-oz.) packet onion soup mix
• 1 tsp. freshly ground black pepper
• 1 Tbsp. plus 1/2 tsp. kosher salt, divided
• 2 Tbsp. neutral oil, divided
• 4 medium or 2 large yellow onions, halved, sliced into 1/2″ wedges
• 1/2 cup dry red wine
• 3 cups low-sodium beef broth
• 1 small bunch fresh thyme, plus more for serving

For topping:

• 1 1/2 cups shredded Gruyère
• Toasted baguette slices, for serving

Steps

1. Arrange a rack in center of oven; preheat to 325°F (163°C). Pat beef dry with paper towels—this ensures proper browning rather than steaming. 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. This creates a more even seasoning blend. Season beef all over with seasoning mix, pressing gently to adhere.
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. You’re looking for a deep golden crust—don’t rush this step as it builds essential flavor. 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. They should be softened and beginning to caramelize but not fully dark. Add wine and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 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. You should see small bubbles consistently breaking the surface. Cover skillet with a lid or foil (seal tightly to prevent moisture loss) and transfer to oven.
4. Roast beef, turning halfway through (around the 1 hour 30 minute mark), until meat easily pulls apart with a fork, 2 hours 45 minutes to 3 hours. The meat is done when you can easily slide a fork into it with almost no resistance. If it still feels firm, continue cooking in 15-minute increments.
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 (the fat will appear as a slightly oily layer on top), until liquid is reduced by about half, about 15 minutes. The sauce should coat the back of a spoon but still be pourable. Shred beef into large pieces with a fork and return to skillet, gently folding to coat with sauce.
6. Heat broiler to high (500°F/260°C). Top skillet with cheese, spreading evenly to the edges. Broil, watching closely to prevent burning, until cheese is melted and starting to brown in spots, about 3-5 minutes. Position the rack about 6 inches from the heating element for best results.
7. Top with more fresh thyme leaves for brightness and color. Serve immediately with sliced baguette alongside for dipping into that glorious sauce. The contrast between the crusty bread and the tender meat creates the perfect bite.

Smart Swaps

• Use Swiss cheese instead of Gruyère for a more budget-friendly option with similar melt properties
• Substitute chicken broth for beef broth if needed (add 1 Tbsp Worcestershire sauce to deepen flavor)
• Replace wine with 1/2 cup additional beef broth plus 1 Tbsp balsamic vinegar for alcohol-free version

Make It Diabetes-Friendly

• Serve with 100% whole grain baguette instead of white (reduces net carbs by approximately 5g per serving)
• Limit bread to 1 small slice (1oz) per serving to reduce carb impact
• Add extra non-starchy vegetables like 2 cups sliced mushrooms when cooking onions to increase fiber and reduce the glycemic load
• Consider serving with a side of steamed green vegetables like 1 cup broccoli to balance the meal’s glycemic impact

Pro Tips

• For even more flavor, season the roast the night before and refrigerate uncovered to create a dry exterior that browns beautifully
• Don’t skip the browning step! Those caramelized bits on the bottom of the pan create incredible depth of flavor
• If your sauce is too thin after reducing, whisk in 1 tsp cornstarch mixed with 1 Tbsp cold water and simmer for 2 minutes
• For maximum tenderness, choose a chuck roast with good marbling throughout