French Onion Pot Roast

3 mins
Serves 1
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Directions

  1. 1Season the chuck roast with salt and pepper.
  2. 2Season the chuck roast with salt and pepper.
  3. 3Season the chuck roast with salt and pepper.
  4. 4In a pot, melt butter and sear the roast on all sides.
  5. 5In a pot, melt butter and sear the roast on all sides.
  6. 6In a pot, melt butter and sear the roast on all sides.
  7. 7Remove the roast from the pot.
  8. 8Remove the roast from the pot.
  9. 9Remove the roast from the pot.
  10. 10Add thinly sliced onions to the pot and cook until caramelized.
  11. 11Add thinly sliced onions to the pot and cook until caramelized.
  12. 12Add thinly sliced onions to the pot and cook until caramelized.
  13. 13Add minced garlic.
  14. 14Add minced garlic.
  15. 15Add minced garlic.
  16. 16Stir in flour.
  17. 17Stir in flour.
  18. 18Stir in flour.
  19. 19Add dry red wine and Worcestershire sauce.
  20. 20Add dry red wine and Worcestershire sauce.
  21. 21Add dry red wine and Worcestershire sauce.
  22. 22Pour beef stock and add bay leaves.
  23. 23Pour beef stock and add bay leaves.
  24. 24Pour beef stock and add bay leaves.
  25. 25Return the seared roast to the pot.
  26. 26Return the seared roast to the pot.
  27. 27Return the seared roast to the pot.
  28. 28Cover and bake at 300 degrees for 3 hours.
  29. 29Cover and bake at 300 degrees for 3 hours.
  30. 30Cover and bake at 300 degrees for 3 hours.
  31. 31Remove the roast from the pot and shred.
  32. 32Remove the roast from the pot and shred.
  33. 33Remove the roast from the pot and shred.
  34. 34Add shredded roast back to the pot.
  35. 35Add shredded roast back to the pot.
  36. 36Add shredded roast back to the pot.
  37. 37Add slices of baguette to the pot.
  38. 38Add slices of baguette to the pot.
  39. 39Add slices of baguette to the pot.
  40. 40Top with shredded Gruyère cheese.
  41. 41Top with shredded Gruyère cheese.
  42. 42Top with shredded Gruyère cheese.
  43. 43Bake until cheese is melted and bubbly.
  44. 44Bake until cheese is melted and bubbly.
  45. 45Bake until cheese is melted and bubbly.
  46. 46Garnish with parsley.
  47. 47Garnish with parsley.
  48. 48Garnish with parsley.

Ingredients

  • 2 lb chuck roast
  • 2 lb chuck roast
  • 2 lb chuck roast
  • 3 sweet onions
  • 3 sweet onions
  • 3 sweet onions
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 0.5 cup dry red wine
  • 0.5 cup dry red wine
  • 0.5 cup dry red wine
  • 2 tbsp worcestershire
  • 2 tbsp worcestershire
  • 2 tbsp worcestershire
  • 4 cups beef stock
  • 4 cups beef stock
  • 4 cups beef stock
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 french baguette
  • 1 french baguette
  • 1 french baguette
  • 8 oz gruyère cheese
  • 8 oz gruyère cheese
  • 8 oz gruyère cheese

Equipment

ovenpotknifetongsspatulameasuring cup