Cold-weather comfort food is all I want on a lazy, long weekend, and this French onion pot roast is the perfect cross between slow-roasted chuck and classic cheesy French onion soup. Taking inspo from our onion soup rib roast, the beef is seasoned with onion soup mix to add depth and an extra umami boost. The onion-seasoned beef is nestled in a bed of cooked onions, red wine, fresh thyme, and beef broth, then braised until ridiculously tender, shredded, and topped with nutty, salty Gruyère. Serve this up with butter-toasted baguette slices for the full French onion soup experience.
Pro tip: Turn next-day leftovers into sandwiches!
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Made this recipe? Let us know how it went in the comments below!