French Onion Pot Roast

210 mins
Serves 1
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Directions

  1. 1Season and sear the chuck roast in a Dutch oven until a golden brown crust forms.
  2. 2Season and sear the chuck roast in a Dutch oven until a golden brown crust forms.
  3. 3Season and sear the chuck roast in a Dutch oven until a golden brown crust forms.
  4. 4Add butter to the Dutch oven, then add about four large yellow onions to caramelize until reduced.
  5. 5Add butter to the Dutch oven, then add about four large yellow onions to caramelize until reduced.
  6. 6Add butter to the Dutch oven, then add about four large yellow onions to caramelize until reduced.
  7. 7Deglaze the pot with white wine.
  8. 8Deglaze the pot with white wine.
  9. 9Deglaze the pot with white wine.
  10. 10Stir in garlic and flour.
  11. 11Stir in garlic and flour.
  12. 12Stir in garlic and flour.
  13. 13Add beef broth and Worcestershire sauce.
  14. 14Add beef broth and Worcestershire sauce.
  15. 15Add beef broth and Worcestershire sauce.
  16. 16Season with salt and pepper.
  17. 17Season with salt and pepper.
  18. 18Season with salt and pepper.
  19. 19Add fresh herbs like rosemary, thyme, and bay leaves.
  20. 20Add fresh herbs like rosemary, thyme, and bay leaves.
  21. 21Add fresh herbs like rosemary, thyme, and bay leaves.
  22. 22Return the seared chuck roast to the Dutch oven.
  23. 23Return the seared chuck roast to the Dutch oven.
  24. 24Return the seared chuck roast to the Dutch oven.
  25. 25Cover and braise in the oven at 300 degrees Fahrenheit for about three and a half hours until fall-apart tender.
  26. 26Cover and braise in the oven at 300 degrees Fahrenheit for about three and a half hours until fall-apart tender.
  27. 27Cover and braise in the oven at 300 degrees Fahrenheit for about three and a half hours until fall-apart tender.
  28. 28Shred the beef using two forks.
  29. 29Shred the beef using two forks.
  30. 30Shred the beef using two forks.
  31. 31Top the shredded beef with Gruyère cheese.
  32. 32Top the shredded beef with Gruyère cheese.
  33. 33Top the shredded beef with Gruyère cheese.
  34. 34Return to the oven until the cheese is melted.
  35. 35Return to the oven until the cheese is melted.
  36. 36Return to the oven until the cheese is melted.
  37. 37Serve your French onion pot roast over mashed potatoes with your favorite sides.
  38. 38Serve your French onion pot roast over mashed potatoes with your favorite sides.
  39. 39Serve your French onion pot roast over mashed potatoes with your favorite sides.

Ingredients

  • chuck roast
  • chuck roast
  • chuck roast
  • butter
  • butter
  • butter
  • 4 large yellow onions
  • 4 large yellow onions
  • 4 large yellow onions
  • white wine
  • white wine
  • white wine
  • garlic
  • garlic
  • garlic
  • flour
  • flour
  • flour
  • beef broth
  • beef broth
  • beef broth
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • bay leaves
  • bay leaves
  • bay leaves
  • Gruyère cheese
  • Gruyère cheese
  • Gruyère cheese

Equipment

knifecutting boardtongsDutch ovenwooden spoonoven mittsovenforksserving spoonbowl