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A wooden spoon lifting tender shredded French onion pot roast and caramelized onions from a Dutch oven.

Blues Hog Bold & Beefy French Onion Pot Roast

This French onion pot roast is braised low and slow in a Dutch oven with caramelized onions, white wine, and Blues Hog Bold & Beefy seasoning until fork-tender.
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Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6 to 8 servings

Ingredients

The Roast

  • 3-4 lb boneless chuck roast
  • 2-3 tbsp Blues Hog Bold & Beefy Seasoning divided
  • 1 tbsp olive oil

French Onion Gravy

  • 3 tbsp butter
  • 3 large sweet yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1/2 cup dry white wine such as Chardonnay
  • 1 1/2 cups low-sodium beef broth plus more as needed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 3-4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 tbsp cornstarch mixed with 1 tbsp cold water, optional

For Serving

  • 1/2-1 cup Gruyère cheese freshly shredded, optional
  • fresh parsley for garnish

Instructions

  • Preheat the oven to 325°F.
  • Season the roast generously on all sides with about 2 tablespoons of the Blues Hog Bold & Beefy Seasoning.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until golden brown, then remove and set aside.
  • Reduce the heat to medium and add the butter and sliced onions to the same pot. Cook for 15–20 minutes, stirring occasionally, until the onions are deep golden brown.
  • Stir in the garlic, tomato paste, and remaining Blues Hog seasoning and cook for 1 minute.
  • Pour in the white wine and scrape up all the browned bits from the bottom of the pot. Simmer for 2–3 minutes.
  • Stir in the beef broth, Worcestershire sauce, and balsamic vinegar.
  • Return the roast to the pot, nestling it into the onions. Add the thyme, rosemary, and bay leaf, and spoon some of the onions over the top of the roast.
  • Cover and bake for 3–4 hours, until the roast is fork-tender and pulls apart easily. Check halfway through and add a splash of broth if the liquid is getting low.
  • Remove from the oven and discard the herb stems and bay leaf.
  • Optional: To thicken the gravy, transfer the roast to a plate, set the Dutch oven on the stovetop over medium heat, and stir in the cornstarch slurry. Simmer until thickened.
  • Return the roast to the gravy and gently shred it into large pieces.
  • Optional: Sprinkle the Gruyère over the roast and broil uncovered for 1–2 minutes until melted and bubbly (only if your Dutch oven is broiler-safe).
  • Garnish with fresh parsley and serve.

Notes

  • Take your time with the onions. Deep golden, caramelized onions are where all of the French onion flavor comes from.
  • Only broil with the Gruyère if your Dutch oven is broiler-safe. Otherwise, transfer the shredded roast and gravy to a broiler-safe baking dish first.
  • Use low-sodium broth since the seasoning blend already brings plenty of salt.
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