Cooking with Anna

French Onion Pot Roast

Cold-weather comfort food is all we want on a lazy, long winter weekend, and this French onion pot roast is the perfect cross between slow-roasted chuck and classic cheesy French onion soup. The beef is seasoned with onion soup mix to add depth and an extra boost.

Ingredients

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

Directions

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. 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. 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. Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours. Transfer beef to a cutting board. Remove and discard thyme. 

eturn 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. Heat broiler to high. Top skillet with cheese. Broil, watching closely, until cheese is melted and starting to brown in spots, about 5 minutes. 

Top with more thyme. Serve with sliced baguette alongside.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

REGIONS: There's an ATM at each of our branches. www.regions.com. Member FDIC. An Equal Housing Lender.

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