Save 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 casserole quickly became a favorite in my household; the combination of rich flavors and melted cheese always brings everyone together at the table.
Ingredients
- Chuck roast: 2.5 lbs (1.1 kg), trimmed and cut into large cubes
- Yellow onions: 3 large, thinly sliced
- Garlic: 3 cloves, minced
- Carrots: 2, peeled and sliced
- Dry white wine: 1 cup (240 ml)
- Beef broth: 2 cups (480 ml)
- Worcestershire sauce: 2 tbsp
- Gruyère cheese: 2 cups (200 g), shredded
- Unsalted butter: 2 tbsp
- Baguette slices or rustic bread cubes: 4 cups (120 g)
- Fresh thyme leaves: 1 tbsp (or 1 tsp dried thyme)
- Bay leaves: 2
- Kosher salt: 1 tsp plus more to taste
- Freshly ground black pepper: ½ tsp
- Olive oil: 2 tbsp
Instructions
- Preheat oven:
- Preheat oven to 325°F (165°C).
- Brown beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, about 2–3 minutes per side. Transfer to a plate.
- Caramelize onions:
- In the same pot, add butter and onions. Cook over medium heat, stirring often, until deeply caramelized and golden brown, about 25 minutes.
- Sauté garlic and carrots:
- Add garlic and carrots, sauté 2 minutes.
- Add wine:
- Pour in white wine, scraping up browned bits from the bottom. Simmer 3 minutes.
- Add broth and seasonings:
- Stir in beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot.
- Bake beef:
- Cover and transfer to the oven. Bake for 2 hours, until beef is fork-tender.
- Toast bread:
- Meanwhile, toast the bread cubes on a baking sheet at 325°F (165°C) for 10–12 minutes, until golden and crisp. Set aside.
- Prepare casserole:
- Remove pot from oven. Discard bay leaves. Transfer beef and onions to a large casserole dish (3–4 qt).
- Add toppings:
- Top evenly with toasted bread cubes, then sprinkle Gruyère cheese over the top.
- Bake cheese:
- Return casserole (uncovered) to the oven. Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly.
- Rest and serve:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Save Sharing this casserole has created many warm family moments; the comforting aroma and flavors always make dinner feel special.
Notes
Serve with a green salad and dry red wine such as Pinot Noir to complement the dish.
Required Tools
Large Dutch oven or heavy pot, chef's knife, cutting board, baking sheet, and a 3–4 quart casserole dish are all necessary.
Allergen Information
Contains dairy (cheese, butter) and gluten (bread). May contain sulfites (wine, Worcestershire sauce). Always check product labels for allergens.
Save This French Onion Pot Roast Casserole is perfect for comforting dinners and leftovers taste even better the next day.
Recipe FAQs
- → What cut of meat works best for this dish?
Chuck roast is ideal due to its marbling and texture, which becomes tender and flavorful after slow cooking.
- → How do I achieve deeply caramelized onions?
Cook thinly sliced onions slowly over medium heat with butter, stirring often, until golden brown and sweet, about 25 minutes.
- → Can I substitute the cheese used here?
Gruyère gives a nutty, creamy melt, but Swiss cheese makes a suitable alternative if needed.
- → What is the purpose of toasting the bread cubes?
Toasting adds a crunchy texture and prevents the bread from becoming soggy when combined with the meat and broth.
- → Is it possible to prepare this dish ahead of time?
Yes, you can assemble it up to the baking step and refrigerate overnight, then bake before serving to maintain flavors.
- → What wine pairs well with this dish?
A dry red like Pinot Noir complements the rich and savory flavors without overpowering them.