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 recipe brings back warm memories of cozy family gatherings where everyone enjoys rich comfort food together.
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
- 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.
- Sauté Onions:
- In the same pot, add butter and onions. Cook over medium heat, stirring often, until deeply caramelized and golden brown, about 25 minutes.
- Add Vegetables:
- Add garlic and carrots, sauté 2 minutes.
- Deglaze:
- Pour in white wine, scraping up browned bits from the bottom. Simmer 3 minutes.
- Add Liquids and Seasonings:
- Stir in beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot.
- Bake:
- 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.
- Assemble 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 Until Melted:
- Return casserole (uncovered) to the oven. Bake at 375°F (190°C) for 15 20 minutes, until cheese is melted and bubbly.
- Rest and Garnish:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Save Serving this casserole always brings smiles at our family dinners and sparks stories around the table.
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
Calories: 625, Total Fat: 32 g, Carbohydrates: 29 g, Protein: 54 g (per serving)
Save Enjoy this delicious casserole as a comforting meal any day of the week.
Recipe FAQ Section
- → How long should the roast cook for tenderness?
The pot roast is slow-baked for about 2 hours until it becomes fork-tender, ensuring rich flavors and a melt-in-your-mouth texture.
- → What is the purpose of the toasted bread cubes?
Toasted bread cubes add a crisp, crunchy layer that contrasts with the tender meat and melted cheese, enhancing texture and flavor.
- → Can Gruyère be substituted?
Yes, Swiss cheese can be used as a substitute for Gruyère to maintain a similar creamy, nutty flavor profile.
- → Which herbs enhance the flavor best?
Fresh thyme leaves and bay leaves are added to infuse earthiness and depth into the savory broth.
- → Is white wine necessary in the cooking process?
White wine helps deglaze the pan, lifting caramelized bits off the bottom to enrich the broth’s flavor with acidity and complexity.
- → What side dishes pair well with this dish?
Light green salads and dry red wines like Pinot Noir complement the hearty flavors without overpowering them.