Cheesy French Onion Pot Roast Recipe

Preheat your oven to 325°F (163°C).

In a large Dutch oven, heat the olive oil over medium-high heat.

Season the beef chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

In the same pot, add the sliced onions and cook until they are caramelized, about 15-20 minutes, stirring occasionally.

Add the minced garlic and cook for an additional minute until fragrant.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

Return the roast to the pot and add the beef broth, thyme, bay leaf, Worcestershire sauce, and balsamic vinegar.

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

If using, sprinkle the grated Gruyère cheese on top of the roast during the last 15 minutes of cooking, allowing it to melt.

Remove from the oven, discard the bay leaf, and serve hot.

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