Save to Pinterest A cozy, hearty casserole marrying the flavors of classic French onion soup with tender pot roast, topped with melty cheese and crisp bread. The ultimate comfort food hack for family dinners.
This recipe has become a favorite at our family dinners, bringing warmth and smiles every time we serve it.
Ingredients
- Meats: 2.5 lbs (1.1 kg) chuck roast, trimmed and cut into large cubes
- Vegetables: 3 large yellow onions, thinly sliced, 3 cloves garlic, minced, 2 carrots, peeled and sliced
- Liquids: 1 cup (240 ml) dry white wine, 2 cups (480 ml) beef broth, 2 tbsp Worcestershire sauce
- Dairy: 2 cups (200 g) shredded Gruyère cheese, 2 tbsp unsalted butter
- Breads: 4 cups (120 g) baguette slices or rustic bread cubes
- Herbs & Seasonings: 1 tbsp fresh thyme leaves (or 1 tsp dried thyme), 2 bay leaves, 1 tsp kosher salt, plus more to taste, ½ tsp freshly ground black pepper
- Oil: 2 tbsp olive oil
Instructions
- Step 1:
- Preheat oven to 325°F (165°C).
- Step 2:
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, about 2 to 3 minutes per side. Transfer to a plate.
- Step 3:
- In the same pot, add butter and onions. Cook over medium heat, stirring often, until deeply caramelized and golden brown, about 25 minutes.
- Step 4:
- Add garlic and carrots, sauté 2 minutes.
- Step 5:
- Pour in white wine, scraping up browned bits from the bottom. Simmer 3 minutes.
- Step 6:
- Stir in beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot.
- Step 7:
- Cover and transfer to the oven. Bake for 2 hours, until beef is fork-tender.
- Step 8:
- Meanwhile, toast the bread cubes on a baking sheet at 325°F (165°C) for 10 to 12 minutes, until golden and crisp. Set aside.
- Step 9:
- Remove pot from oven. Discard bay leaves. Transfer beef and onions to a large casserole dish (3 to 4 qt).
- Step 10:
- Top evenly with toasted bread cubes, then sprinkle Gruyère cheese over the top.
- Step 11:
- Return casserole (uncovered) to the oven. Bake at 375°F (190°C) for 15 to 20 minutes, until cheese is melted and bubbly.
- Step 12:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Save to Pinterest Our family loves gathering around this casserole on chilly evenings, creating cherished memories one bite at a time.
Required Tools
Large Dutch oven or heavy pot, Chefs knife, Cutting board, Baking sheet, 3 to 4 quart casserole dish
Allergen Information
Contains Dairy (cheese, butter), Gluten (bread). May contain Sulfites (wine, Worcestershire sauce). Always check product labels for allergens.
Nutritional Information
Calories: 625 per serving. Total Fat: 32 g. Carbohydrates: 29 g. Protein: 54 g.
Save to Pinterest This French Onion Pot Roast Casserole is both comforting and impressive, perfect for your next family gathering or special occasion.
Common Recipe Questions
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its marbling and tenderness when slow-cooked, delivering rich flavor and moist texture.
- → How do I achieve caramelized onions without burning?
Cook onions slowly over medium heat, stirring frequently for about 25 minutes until they turn a deep golden brown.
- → Can I substitute Gruyère cheese?
Swiss cheese is a good alternative if Gruyère isn’t available, offering a similar creamy melt and mild nutty flavor.
- → Why toast the bread cubes separately?
Toasting bread cubes before assembling creates a crisp texture that balances the casserole’s tender layers and prevents sogginess.
- → How can I adjust seasoning after baking?
Taste the finished dish and add salt or freshly ground pepper as needed; fresh thyme sprigs can enhance aroma when served.