Dutch Oven French Onion Pot Roast with Gruyere Cheese Toasts

Name: Dutch Oven French Onion Pot Roast with Gruyere Cheese Toasts
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 8
Cuisine: American
Ingredients: 5 ½ tsp Kosher Salt (4 teaspoons kosher salt (1 teaspoon per pound of meat) + 1/2 - 1 teaspoon kosher salt (to taste) — up to 1 + 1-2 teaspoons kosher salt (to taste) — up to 2); 2 tsp Garlic Powder (2 teaspoons garlic powder); 2 tsp Onion Powder (2 teaspoons onion powder); 2 tsp Dried Oregano (2 teaspoons dried oregano); 2 tsp Dried Thyme (2 teaspoons dried thyme); 2 tsp Dried Rosemary (2 teaspoons dried rosemary); 2 ½ tsp Black Pepper (2 teaspoons coarse ground black pepper + 1/2 - 1 teaspoon coarse ground black pepper (to taste) — up to 1); 1 tsp Smoked Paprika (1 teaspoon smoked paprika (optional)) — optional; ½ tsp Celery seed (1/2 teaspoon celery seed (optional)) — optional; 2 tbsp Vegetable Oil (2 tablespoons oil (for searing)); 4 lb Beef Chuck Roast (4 pounds beef chuck roast); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter); 5 pieces Sweet Onion (5 large sweet onions (sliced thin)); 1 tbsp Brown Sugar (1 tablespoon brown sugar); 8 cloves Garlic (8-10 cloves garlic (minced) — up to 10); 2 tbsp All-Purpose Flour (2 tablespoons flour); 1 cup Dry Red Wine (1 cup dry red wine); 1 ½ cup Beef Broth (1.5 -2 cups beef broth (as needed to cover) — up to 2); 2 tbsp Worcestershire Sauce (2 tablespoons Worcestershire sauce); 2 tbsp Balsamic Vinegar of Modena (2 tablespoons balsamic vinegar); 2 tbsp Dijon Mustard (2 tablespoons Dijon mustard); 2 pieces Bay Leaves (2-3 bay leaves — up to 3); 4 sprig Rosemary (4 sprigs fresh rosemary); 8 sprig Thyme (8 sprigs fresh thyme); 7 oz Baguette (7 ounce baguette (sliced into 1/4-inch thick rounds)); 6 oz Gruyere Cheese (6 ounces gruyere cheese (freshly grated))

Dutch Oven French Onion Pot Roast with Gruyere Cheese Toasts - Main Course (American)

290 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Kosher Salt5 ½ tsp · 4 teaspoons kosher salt (1 teaspoon per pound of meat) + 1/2 - 1 teaspoon kosher salt (to taste) — up to 1 + 1-2 teaspoons kosher salt (to taste) — up to 2
Garlic Powder2 tsp · 2 teaspoons garlic powder
Onion Powder2 tsp · 2 teaspoons onion powder
Dried Oregano2 tsp · 2 teaspoons dried oregano
Dried Thyme2 tsp · 2 teaspoons dried thyme
Dried Rosemary2 tsp · 2 teaspoons dried rosemary
Black Pepper2 ½ tsp · 2 teaspoons coarse ground black pepper + 1/2 - 1 teaspoon coarse ground black pepper (to taste) — up to 1
Smoked Paprika1 tsp · 1 teaspoon smoked paprika (optional) · optional
Celery seed½ tsp · 1/2 teaspoon celery seed (optional) · optional
Vegetable Oil2 tbsp · 2 tablespoons oil (for searing)
Beef Chuck Roast4 lb · 4 pounds beef chuck roast
Unsalted Butter4 tbsp · 4 tablespoons unsalted butter
Sweet Onion5 pieces · 5 large sweet onions (sliced thin)
Brown Sugar1 tbsp · 1 tablespoon brown sugar
Garlic8 cloves · 8-10 cloves garlic (minced) — up to 10
All-Purpose Flour2 tbsp · 2 tablespoons flour
Dry Red Wine1 cup · 1 cup dry red wine
Beef Broth1 ½ cup · 1.5 -2 cups beef broth (as needed to cover) — up to 2
Worcestershire Sauce2 tbsp · 2 tablespoons Worcestershire sauce
Balsamic Vinegar of Modena2 tbsp · 2 tablespoons balsamic vinegar
Dijon Mustard2 tbsp · 2 tablespoons Dijon mustard
Bay Leaves2 pieces · 2-3 bay leaves — up to 3
Rosemary4 sprig · 4 sprigs fresh rosemary
Thyme8 sprig · 8 sprigs fresh thyme
Baguette7 oz · 7 ounce baguette (sliced into 1/4-inch thick rounds)
Gruyere Cheese6 oz · 6 ounces gruyere cheese (freshly grated)

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Steps

1Prepare the chuck roast
2Season the chuck roast. Use a paper towel to soak up any excess moisture from the chuck roast. Coat the chuck roast in the pot roast seasoning blend. Make sure the roast is well-coated on all sides.
3Brown the chuck roast. Add the oil to a large, heavy-bottomed pot or Dutch oven (at least 5.5-quart capacity!) over medium-high heat. Once the oil is hot, add the chuck roast, and cook for 5-7 minutes per side until browned, then remove from the Dutch oven and set aside.
4Caramelized onions
5Without cleaning the pot (save all of that flavor!), reduce the heat to medium-low. Add butter, onions, and a large pinch of salt. Cook, stirring often, for about 30-35 minutes.
6At around the 25-minute mark, your onions will have taken on a deep color. Now, add in the brown sugar and garlic, and cook, stirring often to prevent burning. Continue cooking for another 10 minutes or so. If the onions begin to stick or burn, add a splash of broth and stir to loosen them up.
7After another 10 minutes or so, your onions should be pretty deep brown and caramelized. Sprinkle in the flour, and stir. Cook for about 2 minutes.
8French onion braising liquid
9Deglaze the pan with red wine, and stir to thicken, making sure to scrape up any browned bits (aka the fond) from the bottom of the pot to incorporate them into the braising liquid.
10Braise. Add in beef broth, Worcestershire sauce, Dijon mustard, and balsamic vinegar. Stir to combine, then add back the roast, the bay leaves, and an herb bundle made with thyme and rosemary. Cover and place in the oven at 300°F, undisturbed, for 3 - 3 ½ hours. Make sure there is enough liquid to cover the roast at least halfway up the sides, but don't submerge it!
11After the beef is done braising, remove the bay leaves and herb bundle. Taste the broth, and adjust the seasonings if needed. You'll know the meat is ready when it's tender enough to shred with forks!
12Shred the beef with two forks. To make things a bit easier, we like to remove the beef from the braising liquid and place it in a separate bowl.
13Cheesy gruyere toasts
14Add the shredded beef chunks back to the Dutch oven with the braising liquid. Top with baguette slices and shredded gruyere cheese. Pro tip. We like to leave a few spots of beef uncovered so they get a little crispy under the broiler!
15Return the Dutch oven to the oven and broil on high for 4-6 minutes, keeping a close eye on the top to ensure nothing burns, until the cheese is nice and melty. Top with fresh parsley and/or thyme, and dig in straight from the pot if you'd like!
16Serve. Top with fresh parsley and/or thyme, and dig in straight from the pot if you'd like! You can also serve this over mashed potatoes with roasted vegetables and more bread if you'd like. Enjoy!