Description
A rich and savory twist on classic pot roast, infused with caramelized onions, earthy mushrooms, and plenty of melted Gruyère cheese.
Ingredients
- 3-4 lbs chuck roast
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
- 1 cup shredded Gruyère cheese
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Preheat oven to 325°F. Season chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear roast on all sides until well browned, about 4 minutes per side. Remove and set aside.
- In the same pot, add butter and sliced onions. Cook, stirring occasionally, until deeply caramelized, about 15-20 minutes. Add mushrooms and garlic, cook for another 5 minutes until mushrooms release their liquid.
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom. Add beef broth, thyme, and bay leaves. Return roast to pot, cover, and transfer to oven. Cook for 2.5 to 3 hours until meat is fork-tender.
- Remove roast from oven and discard bay leaves. Shred or slice meat as desired. Taste sauce and adjust seasoning with salt and pepper. Sprinkle top with Gruyère cheese and place under broiler for 2-3 minutes until cheese melts and bubbles. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Method: Main
- Cuisine: French-American