French Onion Pot Roast

180 mins
Serves 1
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Directions

  1. 1Start with a binder and heavy salt, then place the chuck roast into the fridge overnight to let the surface dry out and the flavor build.
  2. 2Start with a binder and heavy salt, then place the chuck roast into the fridge overnight to let the surface dry out and the flavor build.
  3. 3Start with a binder and heavy salt, then place the chuck roast into the fridge overnight to let the surface dry out and the flavor build.
  4. 4Heat a Dutch oven with a little oil until it's ripping hot.
  5. 5Heat a Dutch oven with a little oil until it's ripping hot.
  6. 6Heat a Dutch oven with a little oil until it's ripping hot.
  7. 7Sear the chuck roast in the hot Dutch oven to build color and eliminate any gray meat on the surface; this is not cooking, only searing.
  8. 8Sear the chuck roast in the hot Dutch oven to build color and eliminate any gray meat on the surface; this is not cooking, only searing.
  9. 9Sear the chuck roast in the hot Dutch oven to build color and eliminate any gray meat on the surface; this is not cooking, only searing.
  10. 10Once the chuck roast is evenly seared, pull it out and set it aside.
  11. 11Once the chuck roast is evenly seared, pull it out and set it aside.
  12. 12Once the chuck roast is evenly seared, pull it out and set it aside.
  13. 13Slice three sweet onions and three red onions using a mandoline.
  14. 14Slice three sweet onions and three red onions using a mandoline.
  15. 15Slice three sweet onions and three red onions using a mandoline.
  16. 16Add the sliced onions to the same Dutch oven along with a little butter and all the fond from the sear.
  17. 17Add the sliced onions to the same Dutch oven along with a little butter and all the fond from the sear.
  18. 18Add the sliced onions to the same Dutch oven along with a little butter and all the fond from the sear.
  19. 19After about 30 minutes of caramelizing the onions, add garlic and a pinch of salt to help pull out moisture and continue the caramelization.
  20. 20After about 30 minutes of caramelizing the onions, add garlic and a pinch of salt to help pull out moisture and continue the caramelization.
  21. 21After about 30 minutes of caramelizing the onions, add garlic and a pinch of salt to help pull out moisture and continue the caramelization.
  22. 22Once the onions are deeply golden (about an hour in), deglaze with a little Worcestershire sauce, scraping everything up into itself.
  23. 23Once the onions are deeply golden (about an hour in), deglaze with a little Worcestershire sauce, scraping everything up into itself.
  24. 24Once the onions are deeply golden (about an hour in), deglaze with a little Worcestershire sauce, scraping everything up into itself.
  25. 25Add red wine, a little flour to help thicken it, and then beef broth to create a French onion style brazing base.
  26. 26Add red wine, a little flour to help thicken it, and then beef broth to create a French onion style brazing base.
  27. 27Add red wine, a little flour to help thicken it, and then beef broth to create a French onion style brazing base.
  28. 28Return the chuck roast to the Dutch oven and fully coat it in the oniony goodness.
  29. 29Return the chuck roast to the Dutch oven and fully coat it in the oniony goodness.
  30. 30Return the chuck roast to the Dutch oven and fully coat it in the oniony goodness.
  31. 31Season the chuck roast with fresh cracked black pepper, a little garlic powder, and a couple of bay leaves.
  32. 32Season the chuck roast with fresh cracked black pepper, a little garlic powder, and a couple of bay leaves.
  33. 33Season the chuck roast with fresh cracked black pepper, a little garlic powder, and a couple of bay leaves.
  34. 34Cover the Dutch oven and put it into a 300°F oven for about 3 to 4 hours, or until the chuck roast reaches an internal temperature of 205°F.
  35. 35Cover the Dutch oven and put it into a 300°F oven for about 3 to 4 hours, or until the chuck roast reaches an internal temperature of 205°F.
  36. 36Cover the Dutch oven and put it into a 300°F oven for about 3 to 4 hours, or until the chuck roast reaches an internal temperature of 205°F.
  37. 37Once the chuck roast hits 205°F, pull it out and let it rest.
  38. 38Once the chuck roast hits 205°F, pull it out and let it rest.
  39. 39Once the chuck roast hits 205°F, pull it out and let it rest.
  40. 40Shred the roast into soft, stringy pieces.
  41. 41Shred the roast into soft, stringy pieces.
  42. 42Shred the roast into soft, stringy pieces.
  43. 43Bring the shredded beef back to the Dutch oven with the braising liquid, scraping up anything left on the bottom, and fold the beef back in.
  44. 44Bring the shredded beef back to the Dutch oven with the braising liquid, scraping up anything left on the bottom, and fold the beef back in.
  45. 45Bring the shredded beef back to the Dutch oven with the braising liquid, scraping up anything left on the bottom, and fold the beef back in.
  46. 46Lay French baguette slices over the beef.
  47. 47Lay French baguette slices over the beef.
  48. 48Lay French baguette slices over the beef.
  49. 49Cover the baguette slices heavily with freshly grated Swiss Gruyere cheese.
  50. 50Cover the baguette slices heavily with freshly grated Swiss Gruyere cheese.
  51. 51Cover the baguette slices heavily with freshly grated Swiss Gruyere cheese.
  52. 52Broil in the oven for about 5 minutes, or just until the cheese is melted, bubbly, and golden.
  53. 53Broil in the oven for about 5 minutes, or just until the cheese is melted, bubbly, and golden.
  54. 54Broil in the oven for about 5 minutes, or just until the cheese is melted, bubbly, and golden.
  55. 55Finish with a little fresh parsley.
  56. 56Finish with a little fresh parsley.
  57. 57Finish with a little fresh parsley.

Ingredients

  • 1 cut chuck roast
  • 1 cut chuck roast
  • 1 cut chuck roast
  • 3 sweet onions
  • 3 sweet onions
  • 3 sweet onions
  • 3 red onions
  • 3 red onions
  • 3 red onions
  • oil
  • oil
  • oil
  • butter
  • butter
  • butter
  • garlic
  • garlic
  • garlic
  • pinch salt
  • pinch salt
  • pinch salt
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • red wine
  • red wine
  • red wine
  • flour
  • flour
  • flour
  • beef broth
  • beef broth
  • beef broth
  • fresh cracked black pepper
  • fresh cracked black pepper
  • fresh cracked black pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • French baguette slices
  • French baguette slices
  • French baguette slices
  • freshly grated Swiss Gruyere cheese
  • freshly grated Swiss Gruyere cheese
  • freshly grated Swiss Gruyere cheese
  • fresh parsley
  • fresh parsley
  • fresh parsley

Equipment

Dutch ovenmandolinefridgeoven

Tips

  • Use a binder and heavy salt for a dry brine, leaving the chuck roast uncovered in the fridge overnight to dry out the surface and build flavor.
  • When caramelizing onions, don't worry about overcrowding the pot as they will cook down dramatically.
  • Focus on the internal temperature (205°F) rather than the cooking time to ensure the chuck roast is fork-tender.