French Onion Pot Roast

60 mins
Serves 4
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Directions

  1. 1Sear the chuck roast in olive oil and butter.
  2. 2Sear the chuck roast in olive oil and butter.
  3. 3Sear the chuck roast in olive oil and butter.
  4. 4Add the onions, salt, and a splash of red wine or broth.
  5. 5Add the onions, salt, and a splash of red wine or broth.
  6. 6Add the onions, salt, and a splash of red wine or broth.
  7. 7Add minced garlic, flour, half a cup of red wine (optional), bourbon (optional), Worcestershire sauce, balsamic vinegar, and beef broth.
  8. 8Add minced garlic, flour, half a cup of red wine (optional), bourbon (optional), Worcestershire sauce, balsamic vinegar, and beef broth.
  9. 9Add minced garlic, flour, half a cup of red wine (optional), bourbon (optional), Worcestershire sauce, balsamic vinegar, and beef broth.
  10. 10Add thyme and bay leaves.
  11. 11Add thyme and bay leaves.
  12. 12Add thyme and bay leaves.
  13. 13Place the seared roast into the Dutch oven.
  14. 14Place the seared roast into the Dutch oven.
  15. 15Place the seared roast into the Dutch oven.
  16. 16Cover and put into the oven to cook for approximately 2.5 hours.
  17. 17Cover and put into the oven to cook for approximately 2.5 hours.
  18. 18Cover and put into the oven to cook for approximately 2.5 hours.
  19. 19Shred the roast and stir it into the sauce.
  20. 20Shred the roast and stir it into the sauce.
  21. 21Shred the roast and stir it into the sauce.
  22. 22Top with shredded Gruyère cheese.
  23. 23Top with shredded Gruyère cheese.
  24. 24Top with shredded Gruyère cheese.
  25. 25Serve over mashed potatoes and optionally add parsley for garnish.
  26. 26Serve over mashed potatoes and optionally add parsley for garnish.
  27. 27Serve over mashed potatoes and optionally add parsley for garnish.

Ingredients

  • 3 lb chuck roast
  • 3 lb chuck roast
  • 3 lb chuck roast
  • 0 kosher salt
  • 0 kosher salt
  • 0 kosher salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 8 onions
  • 8 onions
  • 8 onions
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 splash red wine
  • 1 splash red wine
  • 1 splash red wine
  • 1 splash water
  • 1 splash water
  • 1 splash water
  • 1 splash broth
  • 1 splash broth
  • 1 splash broth
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 0.25 cup bourbon
  • 0.25 cup bourbon
  • 0.25 cup bourbon
  • 2 tbsp worcestershire sauce
  • 2 tbsp worcestershire sauce
  • 2 tbsp worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 3 cups beef broth
  • 3 cups beef broth
  • 3 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 8 oz Gruyère
  • 8 oz Gruyère
  • 8 oz Gruyère
  • 0 parsley
  • 0 parsley
  • 0 parsley
  • 0 mashed potatoes
  • 0 mashed potatoes
  • 0 mashed potatoes
  • 0 garlic bread
  • 0 garlic bread
  • 0 garlic bread

Equipment

Dutch oventongswooden spoonmeasuring spoonsmeasuring cup