Resident Recipe - French Onion Pot Roast

Yields: 6 serving(s) 

Prep Time: 5 mins 

Total Time: 3 hrs 30 mins 

Cal/Serv: 783 

Great comfort food for a cold-weather day! 

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: 

Step 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. 

Step 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. 

Step 3 

In the 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. 

Step 4 

Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours. 

Step 5 

Transfer the 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. 

Step 6 

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

Step 7 

Top with more thyme. Serve with sliced baguette alongside.