French Onion Pot Roast

Serves 1
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Directions

  1. 1Place a turquoise plate on the counter.
  2. 2Place a turquoise plate on the counter.
  3. 3Place a turquoise plate on the counter.
  4. 4Add the arrowroot starch, dried parsley, salt, and pepper into the plate.
  5. 5Add the arrowroot starch, dried parsley, salt, and pepper into the plate.
  6. 6Add the arrowroot starch, dried parsley, salt, and pepper into the plate.
  7. 7Mix the ingredients in the plate with a spoon.
  8. 8Mix the ingredients in the plate with a spoon.
  9. 9Mix the ingredients in the plate with a spoon.
  10. 10Place the chuck roast in the plate and coat it with the mixture.
  11. 11Place the chuck roast in the plate and coat it with the mixture.
  12. 12Place the chuck roast in the plate and coat it with the mixture.
  13. 13Add oil to a pot.
  14. 14Add oil to a pot.
  15. 15Add oil to a pot.
  16. 16Place the chuck roast in the pot and sear on all sides until browned.
  17. 17Place the chuck roast in the pot and sear on all sides until browned.
  18. 18Place the chuck roast in the pot and sear on all sides until browned.
  19. 19Remove the chuck roast from the pot.
  20. 20Remove the chuck roast from the pot.
  21. 21Remove the chuck roast from the pot.
  22. 22Add the sliced yellow onions to the pot and sauté until caramelized.
  23. 23Add the sliced yellow onions to the pot and sauté until caramelized.
  24. 24Add the sliced yellow onions to the pot and sauté until caramelized.
  25. 25Add minced garlic to the pot.
  26. 26Add minced garlic to the pot.
  27. 27Add minced garlic to the pot.
  28. 28Return the chuck roast to the pot on top of the onions.
  29. 29Return the chuck roast to the pot on top of the onions.
  30. 30Return the chuck roast to the pot on top of the onions.
  31. 31Pour beef broth into the pot.
  32. 32Pour beef broth into the pot.
  33. 33Pour beef broth into the pot.
  34. 34Add red wine vinegar, coconut aminos, and bay leaves to the pot.
  35. 35Add red wine vinegar, coconut aminos, and bay leaves to the pot.
  36. 36Add red wine vinegar, coconut aminos, and bay leaves to the pot.
  37. 37Cover the pot with a lid and place it in the oven to cook.
  38. 38Cover the pot with a lid and place it in the oven to cook.
  39. 39Cover the pot with a lid and place it in the oven to cook.
  40. 40Remove the cooked pot roast from the oven.
  41. 41Remove the cooked pot roast from the oven.
  42. 42Remove the cooked pot roast from the oven.
  43. 43Shred the meat with tongs.
  44. 44Shred the meat with tongs.
  45. 45Shred the meat with tongs.
  46. 46Serve the pot roast with mashed potatoes and a slice of cheesy bread.
  47. 47Serve the pot roast with mashed potatoes and a slice of cheesy bread.
  48. 48Serve the pot roast with mashed potatoes and a slice of cheesy bread.
  49. 49Garnish with fresh parsley and thyme.
  50. 50Garnish with fresh parsley and thyme.
  51. 51Garnish with fresh parsley and thyme.

Ingredients

  • 3 lb chuck roast
  • 3 lb chuck roast
  • 3 lb chuck roast
  • 4 lb chuck roast
  • 4 lb chuck roast
  • 4 lb chuck roast
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 2 tsp dried parsley
  • 2 tsp dried parsley
  • 2 tsp dried parsley
  • 2 tsp dried thyme
  • 2 tsp dried thyme
  • 2 tsp dried thyme
  • 2 tbsp arrowroot starch
  • 2 tbsp arrowroot starch
  • 2 tbsp arrowroot starch
  • 2 tsp arrowroot starch
  • 2 tsp arrowroot starch
  • 2 tsp arrowroot starch
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp coconut aminos
  • 2 tbsp coconut aminos
  • 2 tbsp coconut aminos
  • 2 yellow onions
  • 2 yellow onions
  • 2 yellow onions
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2.5 cups beef broth
  • 2.5 cups beef broth
  • 2.5 cups beef broth
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • Fresh parsley
  • Fresh parsley
  • Fresh parsley
  • thyme
  • thyme
  • thyme

Equipment

pottongswooden spoonladle