Pot roast is already a classic comfort food, but I have to say, this French onion version takes the meaning of cozy winter dinner to new heights. 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. It’s the perfect cross between slow-roasted chuck and classic cheesy French onion soup—one bite, and you’ll see why it’s so special.
What to serve with French onion pot roast:
Personally, I took inspo from the classic soup and love serving this dish with some toasted baguette slices, dunking them right into the saucy roast. That being said, mashed potatoes (or creamy mashed cauliflower), garlic-Parmesan roasted carrots, or simple roasted potatoes would pair perfectly with this dinner.
Storage & leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Pro tip: Turn next-day leftovers into sandwiches! Simply add some melty cheese, or use the meat to make a super flavorful Italian beef sandwiches.
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