Dinner · 240 min · french

French Onion Chuck Roast

This is the kind of French dinner you’ll make on repeat — chuck roast and onions, 240 minutes, big payoff. Each serving lands at 540 calories with 44g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chuck roast
• 4 large Onions
• 3 cups Beef broth
• 1 cup Gruyère
• 3 tbsp Butter
• 4 sprigs Thyme
• 1 Bay leaf
• 3 cloves Garlic

Steps

1. Heat the oven to 300°F. Pat the roast dry and season generously with salt and pepper.
2. Sear in a heavy Dutch oven, 4 minutes per side, until deeply browned on all faces; set aside.
3. Melt the butter and caramelize the thinly sliced onions with a pinch of salt, 25 to 30 minutes, stirring often, until jammy and deep amber — do not rush this step; the color is the flavor.
4. Stir in the minced garlic for 1 minute, then pour in the broth, scraping up the entire fond.
5. Nestle the roast back in with the thyme and bay; cover and braise 3 hours.
6. The roast is done when it shreds with a fork using zero resistance.
7. Pull the meat into the oniony jus, top each serving with gruyère, and let the heat melt it into the strands.

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