Plato principal
French Onion Pot Roast
3 h 30 minPara 6Nutri-Score C€€
C
3 h 30 min
3 h 30 minFrench Onion Pot Roast
lo que necesita
Ingredientes
beef chuck roast (pat dry, seasoned)Carne1,5 kg
yellow onions (thinly sliced)Frutas y verduras4 piezas
garlic (minced)Frutas y verduras4 piezas
beef stockDespensa500 ml
dry red wineBebidas240 ml- Worcestershire sauceDespensa15 ml
tomato pasteDespensa30 g- flourDespensa20 g
butterLácteos40 g
olive oilDespensa30 ml- fresh thyme (sprigs)Frutas y verduras4 piezas
bay leavesEspecias2 piezas
Gruyère cheese (grated)Lácteos100 g
saltEspecias8 g
black pepper (ground)Especias3 g
por ración
Nutrición
575kcal
- Carbohidratos
- 10 g
- Proteínas
- 55 g
- Grasas
- 35 g
lo que usará
Utensilios
Cocotte
Pinzas de cocina
wooden spoon
paso a paso
Preparación
- Paso 1
Season and sear the beef
- Pat the beef chuck roast dry and season generously with salt and black pepper.
- Heat olive oil in a Dutch oven over high heat and sear the roast on all sides until deeply browned.
- Transfer the roast to a plate and set aside.
- Paso 2
Caramelize the onions
- Lower the heat, add the butter and sliced onions to the same pot.
- Cook slowly, stirring often, until the onions are soft and deeply golden.
- Add the garlic and cook until fragrant.
- Paso 3
Build the sauce
- Stir the flour and tomato paste into the onions and cook briefly.
- Pour in the red wine and scrape up the browned bits from the bottom.
- Add the beef stock and Worcestershire sauce, then stir to combine.
- Paso 4
Braise the roast
- Return the roast to the pot along with the thyme sprigs and bay leaves.
- Cover and transfer to the oven at 160 °C until the beef is fork tender.
- Turn the roast once halfway through cooking.
- Paso 5
Finish with cheese
- Remove the thyme sprigs and bay leaves, then shred or slice the beef.
- Sprinkle the grated Gruyère over the top and let it melt before serving.