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 dish always brings my family together around the table, reminding us of cozy Sunday dinners filled with laughter and warmth.
Ingredients
- Chuck roast: 2.5 lbs (1.1 kg) chuck roast trimmed and cut into large cubes
- Yellow onions: 3 large thinly sliced
- Garlic: 3 cloves minced
- Carrots: 2 peeled and sliced
- Dry white wine: 1 cup (240 ml)
- Beef broth: 2 cups (480 ml)
- Worcestershire sauce: 2 tbsp
- Gruyère cheese: 2 cups (200 g) shredded
- Unsalted butter: 2 tbsp
- Baguette slices or rustic bread cubes: 4 cups (120 g)
- Fresh thyme leaves: 1 tbsp (or 1 tsp dried thyme)
- Bay leaves: 2
- Kosher salt: 1 tsp plus more to taste
- Freshly ground black pepper: ½ tsp
- Olive oil: 2 tbsp
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 23 minutes per side Transfer to a plate
- Cook 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 garlic and carrots:
- Sauté 2 minutes
- Deglaze with wine:
- 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 beef:
- Cover and transfer to the oven Bake for 2 hours until beef is fork-tender
- Toast bread:
- Toast bread cubes on a baking sheet at 325°F (165°C) for 1012 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 (34 qt)
- Add toppings:
- Top evenly with toasted bread cubes then sprinkle Gruyère cheese over the top
- Bake casserole:
- Return casserole (uncovered) to the oven Bake at 375°F (190°C) for 1520 minutes until cheese is melted and bubbly
- Rest and serve:
- Let rest 5 minutes before serving Garnish with more thyme if desired
Save Sharing this meal became a cherished tradition in our family bringing everyone closer every time we gather.
Required Tools
Large Dutch oven or heavy pot Chefs knife Cutting board Baking sheet 34 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
Save This casserole is a guaranteed crowd-pleaser perfect for cozy evenings and special occasions alike
Recipe FAQs
- → What cut of meat works best for this dish?
Chuck roast is ideal for its marbling and tenderness when slow-cooked, making each bite flavorful and tender.
- → How do I achieve deeply caramelized onions?
Cook sliced onions slowly over medium heat with butter, stirring often, until golden brown and sweet, around 25 minutes.
- → Can I substitute Gruyère cheese?
Swiss cheese is a good alternative, offering a similar melt and mild flavor complementing the dish.
- → What is the purpose of the toasted bread topping?
Toasted bread adds a crisp texture contrast and absorbs savory juices, enhancing the overall mouthfeel.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture and cheese melt.