Serves 1
Directions
- 1Slice yellow onions into rainbows and sauté in olive oil on low for 4-4.5 hours, adding butter or water as needed, and adding Worcestershire sauce and sugar in the last 20 minutes.
- 2Season chuck roast with salt, pepper, onion salt, minced garlic, rosemary, and thyme; cook in a slow cooker with chicken broth for 9-10 hours on low, then chill to remove hardened fat.
- 3Melt butter and sauté rosemary, thyme, aglio olio seasoning, minced garlic, and dry minced onion until fragrant.
- 4Add beef fat and flour to the pan and cook for 1-2 minutes.
- 5Gradually stir in broth and heavy cream, then mix in caramelized onions and pot roast.
- 6Stir in frozen mixed vegetables and adjust seasoning to taste.
- 7Top with puff pastry, brush with egg wash, and bake at 375°F for 35-45 minutes.
- 8Garnish with parsley and flaky salt before serving.
Ingredients
- 4 whole yellow onion
- 2 tbsp worcestershire sauce
- 1.5 tsp sugar
- 1 tbsp olive oil
- 2 tbsp butter
- 3 lb chuck roast
- 2-3 sprig rosemary, chopped finely
- 2-3 sprig thyme, chopped finely
- 1 to taste onion salt
- 3-4 tbsp garlic, minced
- 1 cup chicken broth
- 1 to taste salt
- 1 to taste pepper
- 1 to taste aglio olio seasoning
- 1 to taste dry minced onion
- 1 to taste beef fat
- 1.5 tbsp flour
- 2.5 cup broth
- 1/3-1/2 cup heavy cream
- 2.5 cup frozen mixed vegetables
- 1 package puff pastry
- 1 whole egg, beaten
- 1 to taste parsley (optional)
- 1 to taste flaky salt (optional)
Equipment
slow cookerpanovencasserole dish
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