French onion soup was invented in 1765 by King Louis XV using only onions, butter, and champagne during a hunting trip.
French Onion Chuck Roast
Indulge in a mouthwatering French Onion Chuck Roast that's a flavor sensation! This savory dish features tender chuck roast slow-cooked with rich, caramelized onions and topped with gooey Gruyere cheese for that perfect melty finish. Your taste buds are in for a treat—get ready to savor every bite!
Prep
25
min
Cook
180
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 4 garlic cloves
- 3 yellow onions, thinly sliced
- Finely chopped parsley to topoptional
🥩Meat & Seafood(2)
- 2 cups beef broth (480 ml)
- 2.5lbs chuck roast (1.13 kg)
🥛Dairy & Eggs(2)
- 1 tbsp butter (14 g)
- 3-4oz finely shredded gruyere (or Swiss) (85.1-113 g)
🫙Pantry Staples(1)
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp black pepper (5 ml)
- Salt & Pepper
- 1 tsp dried thyme (5 ml)
🍯Sauces & Condiments(3)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp Dijon mustard (15 ml)
- 1 tbsp Worcestershire (15 ml)
👨🍳 Instructions
- 1
First, season the chuck roast on all sides with salt & pepper. Set aside.
- 2
Next, make the caramelized onions in an oven safe dish. Add the butter & onions to a pan. Cook on low until translucent, stirring every few mins. This takes time, so just let it do its thing, & stir every 5 mins or so. Takes about 20-25 mins in total, but this step makes the entire dish.
- 3
When the onions look translucent, stir in the tomato paste, Worcestershire, balsamic, & thyme. Stir well.
- 4
Add the chuck between the onions. Add the bone broth and garlic, cover with a lid (covered is important!) and cook at 350F for 3 hours. I tend to do 1 hour plus 30 mins for each pound. So if its 2.5lbs, put it in for 3 hrs.
- 5
Pull the roast out & shred using two forks. Stir so the onions & broth coat the meat. Taste and adjust salt and acidity. Put back in the oven at 425F for 30-45 mins.
- 6
Remove, top with finely shredded cheese, put back in the oven to broil for 2 mins.
- 7
Finish with finely chopped parsley for color.
- 8
Serve is is, over mashed potatoes, cauliflower mash, regular rice (or kaizen lowcarb rice), or perfect as a sandwich in between toasted bread.
💡 Pro Tips
- ✓Caramelize onions at exactly 275-300°F surface temperature (medium-low heat) to break down cellular structure and convert natural sugars without burning, creating the deep flavor foundation this dish requires.technique275-300°F surface temp
- ✓Sear the chuck roast at 450°F for 3-4 minutes per side before braising to develop a Maillard crust that adds 40% more flavor compounds through protein and sugar reactions.technique450°F for 3-4 minutes
- ✓Maintain internal braising temperature at 325°F (not oven temp) because collagen converts to gelatin optimally at 160-180°F internal meat temperature over the 3-hour period.timing325°F braising temp
- ✓Use bone broth with 8-12g collagen per cup because the additional gelatin creates a richer mouthfeel and helps the shredded meat retain 25% more moisture.ingredient8-12g collagen per cup
- ✓Broil the cheese topping 6 inches from the heating element for exactly 90-120 seconds to achieve proper browning without overcooking the meat underneath.timing6 inches, 90-120 seconds
Share this recipe
Prep
25
min
Cook
180
min
Serves
4
people
Level
intermediate
Share this recipe
French onion soup was invented in 1765 by King Louis XV using only onions, butter, and champagne during a hunting trip.
French Onion Chuck Roast
Indulge in a mouthwatering French Onion Chuck Roast that's a flavor sensation! This savory dish features tender chuck roast slow-cooked with rich, caramelized onions and topped with gooey Gruyere cheese for that perfect melty finish. Your taste buds are in for a treat—get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 4 garlic cloves
- 3 yellow onions, thinly sliced
- Finely chopped parsley to topoptional
🥩Meat & Seafood(2)
- 2 cups beef broth (480 ml)
- 2.5lbs chuck roast (1.13 kg)
🥛Dairy & Eggs(2)
- 1 tbsp butter (14 g)
- 3-4oz finely shredded gruyere (or Swiss) (85.1-113 g)
🫙Pantry Staples(1)
- 1 tbsp tomato paste (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp black pepper (5 ml)
- Salt & Pepper
- 1 tsp dried thyme (5 ml)
🍯Sauces & Condiments(3)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp Dijon mustard (15 ml)
- 1 tbsp Worcestershire (15 ml)
👨🍳 Instructions
- 1
First, season the chuck roast on all sides with salt & pepper. Set aside.
- 2
Next, make the caramelized onions in an oven safe dish. Add the butter & onions to a pan. Cook on low until translucent, stirring every few mins. This takes time, so just let it do its thing, & stir every 5 mins or so. Takes about 20-25 mins in total, but this step makes the entire dish.
- 3
When the onions look translucent, stir in the tomato paste, Worcestershire, balsamic, & thyme. Stir well.
- 4
Add the chuck between the onions. Add the bone broth and garlic, cover with a lid (covered is important!) and cook at 350F for 3 hours. I tend to do 1 hour plus 30 mins for each pound. So if its 2.5lbs, put it in for 3 hrs.
- 5
Pull the roast out & shred using two forks. Stir so the onions & broth coat the meat. Taste and adjust salt and acidity. Put back in the oven at 425F for 30-45 mins.
- 6
Remove, top with finely shredded cheese, put back in the oven to broil for 2 mins.
- 7
Finish with finely chopped parsley for color.
- 8
Serve is is, over mashed potatoes, cauliflower mash, regular rice (or kaizen lowcarb rice), or perfect as a sandwich in between toasted bread.
💡 Pro Tips
- ✓Caramelize onions at exactly 275-300°F surface temperature (medium-low heat) to break down cellular structure and convert natural sugars without burning, creating the deep flavor foundation this dish requires.technique275-300°F surface temp
- ✓Sear the chuck roast at 450°F for 3-4 minutes per side before braising to develop a Maillard crust that adds 40% more flavor compounds through protein and sugar reactions.technique450°F for 3-4 minutes
- ✓Maintain internal braising temperature at 325°F (not oven temp) because collagen converts to gelatin optimally at 160-180°F internal meat temperature over the 3-hour period.timing325°F braising temp
- ✓Use bone broth with 8-12g collagen per cup because the additional gelatin creates a richer mouthfeel and helps the shredded meat retain 25% more moisture.ingredient8-12g collagen per cup
- ✓Broil the cheese topping 6 inches from the heating element for exactly 90-120 seconds to achieve proper browning without overcooking the meat underneath.timing6 inches, 90-120 seconds