French Onion Pot Roast

Name: French Onion Pot Roast
Total time: 180 min
Cuisine: French
Ingredients: 1 cut chuck roast; 3 sweet onions; 3 red onions; oil; butter; garlic; pinch salt; Worcestershire sauce; red wine; flour; beef broth; fresh cracked black pepper; garlic powder; 2 bay leaves; French baguette slices; freshly grated Swiss Gruyere cheese; fresh parsley

Serves 1

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French Onion Pot Roast

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Serves 1

Directions

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.
2Heat a Dutch oven with a little oil until it's ripping hot.
3Sear 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.
4Once the chuck roast is evenly seared, pull it out and set it aside.
5Slice three sweet onions and three red onions using a mandoline.
6Add the sliced onions to the same Dutch oven along with a little butter and all the fond from the sear.
7After about 30 minutes of caramelizing the onions, add garlic and a pinch of salt to help pull out moisture and continue the caramelization.
8Once the onions are deeply golden (about an hour in), deglaze with a little Worcestershire sauce, scraping everything up into itself.
9Add red wine, a little flour to help thicken it, and then beef broth to create a French onion style brazing base.
10Return the chuck roast to the Dutch oven and fully coat it in the oniony goodness.
11Season the chuck roast with fresh cracked black pepper, a little garlic powder, and a couple of bay leaves.
12Cover 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.
13Once the chuck roast hits 205°F, pull it out and let it rest.
14Shred the roast into soft, stringy pieces.
15Bring 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.
16Lay French baguette slices over the beef.
17Cover the baguette slices heavily with freshly grated Swiss Gruyere cheese.
18Broil in the oven for about 5 minutes, or just until the cheese is melted, bubbly, and golden.
19Finish with a little fresh parsley.

Ingredients

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

French Onion Pot Roast

Serves 1

tiktok.com

French Onion Pot Roast

tiktok.com

Serves 1

Directions

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.
2Heat a Dutch oven with a little oil until it's ripping hot.
3Sear 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.
4Once the chuck roast is evenly seared, pull it out and set it aside.
5Slice three sweet onions and three red onions using a mandoline.
6Add the sliced onions to the same Dutch oven along with a little butter and all the fond from the sear.
7After about 30 minutes of caramelizing the onions, add garlic and a pinch of salt to help pull out moisture and continue the caramelization.
8Once the onions are deeply golden (about an hour in), deglaze with a little Worcestershire sauce, scraping everything up into itself.
9Add red wine, a little flour to help thicken it, and then beef broth to create a French onion style brazing base.
10Return the chuck roast to the Dutch oven and fully coat it in the oniony goodness.
11Season the chuck roast with fresh cracked black pepper, a little garlic powder, and a couple of bay leaves.
12Cover 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.
13Once the chuck roast hits 205°F, pull it out and let it rest.
14Shred the roast into soft, stringy pieces.
15Bring 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.
16Lay French baguette slices over the beef.
17Cover the baguette slices heavily with freshly grated Swiss Gruyere cheese.
18Broil in the oven for about 5 minutes, or just until the cheese is melted, bubbly, and golden.
19Finish with a little fresh parsley.

Ingredients

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