French Onion Pot Roast

Step 1: Prepare the Roast

1. Season the chuck roast generously with salt and black pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.

Step 2: Caramelize the Onions

1. In the same pot, melt ½ stick butter (4 tbsp) and add the sliced onions. Cook over medium heat, stirring occasionally, until they become soft and golden brown (about 25-30 minutes).
2. Add the minced garlic and cook for another minute.

Step 3: Make the Roux

1. Sprinkle 1 tbsp flour over the onions and stir well, cooking for 1-2 minutes until the flour is golden and well incorporated.

Step 4: Build the Flavor

1. Deglaze the pot with red wine (if using), scraping up any browned bits.
2. Stir in Worcestershire sauce and 4 cups beef stock.
3. Add the 2 bay leaves.

Step 5: Slow Cook the Roast

1. Return the seared chuck roast to the pot, nestling it into the onion mixture.
2. Cover and cook at 300°F (150°C) in the oven for 3–4 hours (or in a slow cooker on LOW for 8 hours).
3. The roast is done when it’s fork-tender.

Step 6: Shred & Assemble the French Onion Topping

1. Remove the bay leaves, then shred the beef using two forks and mix it back into the broth.
2. Arrange the sliced baguette on top of the stew, covering the surface.
3. Sprinkle generously with shredded Gruyère or Swiss cheese.

Step 7: Broil to Perfection

1. Place the pot back in the oven under the broiler for about 5 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 8: Serve & Enjoy!

1. Scoop out portions with the cheesy bread and enjoy your French Onion Pot Roast Stew!