Directions
- 1Add butter and olive oil to the pan.
- 2Place the chuck roast in the pan and sear it on all sides.
- 3Remove the chuck roast from the pan and set aside.
- 4Add the sliced onions to the pan and caramelize them for about 45 minutes.
- 5Add a spoonful of Better Than Bouillon Roasted Garlic Base to the caramelized onions.
- 6Return the seared chuck roast to the pan with the onions.
- 7Add a good amount of Worcestershire sauce and bone broth to cover the chuck roast and onions.
- 8Add a bundle of thyme to the soup.
- 9Season with salt and pepper.
- 10Cover the pan and simmer for about three hours until the chuck roast is tender.
- 11Remove the chuck roast from the pot and shred it as finely as possible.
- 12Return the shredded chuck roast to the soup.
- 13Remove the bundle of thyme.
- 14Add a little bit of butter to the soup.
- 15Add more beef broth to thin out the soup.
- 16Ladle the soup into bowls.
- 17Add croutons on top of the soup.
- 18Top with shredded Gruyère cheese (or Swiss cheese if Gruyère is not available).
- 19Broil the soup until the cheese is melted and bubbly.
Ingredients
- Chuck Roast
- Butter
- Olive Oil
- Onions
- Better Than Bouillon Roasted Garlic Base
- Worcestershire sauce
- Salt
- Pepper
- Bone broth
- Thyme
- Croutons
- Shredded Cheese
Equipment
PanTongsPlatesMeasuring spoonLadleBowlFork
Tips
- The only downside to this recipe is how many onions you have to cut.
- Once the chuck roast is tender, shred it as fine as possible.
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