French Onion Pot Roast (Printable Version)
Slow-cooked beef with caramelized onions, cheese, and crusty bread. #comfortfood #beef #frenchonion #familydinner #slowcooked
# Ingredients:
→ For the Roast
01 -
3 pounds chuck roast
02 -
fine sea salt, to taste
03 -
fresh ground black pepper, to taste
04 -
2 tablespoons avocado oil or other neutral cooking oil
05 -
2 tablespoons unsalted butter
06 -
3 large yellow onions, thinly sliced (about 6-7 cups sliced)
07 -
4 cloves garlic, minced
08 -
3 cups beef broth, low sodium or beef stock
09 -
2 tablespoons Worcestershire sauce
10 -
2 bay leaves
11 -
2 teaspoons dried thyme
12 -
1 teaspoon dried oregano
13 -
2 tablespoons cornstarch
14 -
4 tablespoons water (for the cornstarch slurry)
→ Optional Cheese Topping
15 -
2 cups provolone or Gruyere cheese, shredded
→ Serve With
16 -
fresh parsley, chopped
17 -
thick slices of baguette or crusty French bread, toasted
# Steps:
01 -
Pat the chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.
02 -
Heat the avocado oil in a Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until browned all over. Remove and set aside.
03 -
Reduce heat to medium-low. Add butter to the Dutch oven. Once melted, add the sliced onions. Cook, stirring occasionally, for 30-45 minutes until caramelized and soft. Add minced garlic in the final 30 seconds, stirring until fragrant.
04 -
Increase heat to medium-high. Pour in beef broth, Worcestershire sauce, bay leaves, thyme, and oregano. Simmer the mixture and add salt and pepper to taste.
05 -
Return the chuck roast and accumulated juices to the pot. Bring the liquid to a gentle simmer, then reduce heat to low. Cover and cook on the stovetop or in a 300°F oven for 3½ to 4 hours until the beef is fork-tender. Check periodically to maintain liquid level.
06 -
Remove the roast from the pot and discard bay leaves. In a small bowl, whisk together cornstarch and water to create a slurry. Gradually whisk the slurry into the liquid and cook for 1-2 minutes until thickened.
07 -
Return the roast to the pot with the thickened sauce. Use two forks to shred the beef and mix with the sauce until evenly combined.
08 -
Sprinkle the shredded beef generously with shredded cheese. Place under a preheated broiler on high for 2-5 minutes until melted, bubbly, and golden.
09 -
Garnish with fresh parsley and serve with toasted baguette slices or crusty French bread.
# Notes:
01 -
Allow enough time to fully caramelize the onions for maximum flavor.
02 -
Keep liquid levels consistent during simmering to prevent the roast from drying out.