French Onion Pot Roast

What you’ll need

• 3 lb boneless beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 3 large yellow onions, thinly sliced
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine or extra broth
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 4 sprigs fresh thyme
• 1 cup Gruyère cheese, shredded

Make it

1. 1Heat the oven to 300°F. Pat the roast dry and season all over with the salt and pepper.
2. 2Heat the oil in a Dutch oven over medium-high heat and sear the roast 4–5 minutes per side until deeply browned. Move it to a plate.
3. 3Lower the heat to medium, add the butter and onions, and cook, stirring often, 25–30 minutes until soft and golden brown.
4. 4Stir in the garlic and flour for 1 minute, then add the wine and scrape up the browned bits.
5. 5Add the broth, Worcestershire and thyme, then nestle the roast back in. Cover and braise in the oven 3 to 3 1/2 hours, until fork-tender.
6. 6Shred or slice the beef, spoon the onions over the top, sprinkle with Gruyère, and broil 2–3 minutes until bubbly.