Pin It 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 dish quickly became my go-to for satisfying family meals, impressing everyone with its depth of flavor and ease of preparation.
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 2–3 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 10–12 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 (3–4 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 15–20 minutes, until cheese is melted and bubbly.
- Step 12:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Pin It This casserole always brings my family together around the table, sparking warm conversations and satisfied smiles.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, baking sheet, 3–4 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
Per serving: Calories 625, Total Fat 32 g, Carbohydrates 29 g, Protein 54 g
Pin It This recipe can easily be doubled for larger gatherings and reheats beautifully for next-day meals.
Recipe FAQs
- → What cut of meat works best?
Chuck roast is ideal due to its marbled fat that becomes tender and flavorful after slow cooking.
- → How do I caramelize the onions properly?
Cook onions slowly over medium heat with butter, stirring frequently until golden brown and deeply caramelized, about 25 minutes.
- → Can I substitute Gruyère cheese?
Yes, Swiss cheese is a good alternative that melts well and complements the flavors.
- → What type of bread should I use for topping?
Rustic bread or baguette cut into cubes and toasted until crispy enhances texture and adds a delightful crunch.
- → Is it possible to prepare this ahead of time?
Yes, you can cook the pot roast and onions a day ahead, then assemble and bake the topping when ready to serve.
- → What sides pair well with this dish?
A fresh green salad and a glass of dry red wine, like Pinot Noir, balance the richness and add brightness.