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French Onion Pot Roast
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French Onion Pot Roast

4 h 45 minPara 6Nutri-Score C€€€
de @platedprettypgh1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • chuck roast (at room temperature)Carne1,6 kg
  • olive oilDespensa30 ml
  • butterLácteos56 g
  • onions (large, very thinly sliced)Frutas y verduras4 piezas
  • garlic (cloves, minced)Frutas y verduras4 piezas
  • flourDespensa24 g
  • cognacBebidas60 ml
  • white wineBebidas180 ml
  • beef brothDespensa960 ml
  • bay leavesEspecias2 piezas
  • thyme (sprigs, plus more for topping)Frutas y verduras6 piezas
  • baguette (sliced and lightly toasted)Panadería1 pieza
  • gruyère cheese (shredded)Lácteos100 g
  • salt (to taste)Especias8 g
  • black pepper (to taste)Especias3 g

por ración

Nutrición

513kcal

Carbohidratos
22 g
Proteínas
41 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Pinzas de cocina
  • Bandeja de horno

paso a paso

Preparación

  1. Season and sear the roast

    • Season the chuck roast very generously with salt and pepper.
    • Heat a little olive oil over high heat in a Dutch oven.
    • Sear all sides of the roast for about five minutes per side until a nice crust forms, then set aside.
    Paso 1

  2. Caramelize the onions

    • Reduce the heat to medium and melt the butter in the same pan without wiping it clean.
    • Add the onions and stir to coat in the butter.
    • Reduce the heat to low and cook slowly, without browning, until the onions are deep golden and translucent, stirring occasionally.
    Paso 2

  3. Build the sauce

    • Preheat the oven to 325 °F (165 °C).
    • Add the garlic, then the flour, and turn the heat back to medium until the flour is golden.
    • Pour in the cognac and white wine and let them absorb, then add the beef broth slowly and season with salt and pepper.
    Paso 3

  4. Braise the roast

    • Return the roast to the pan with the bay leaves and thyme.
    • Cover and bake until fork tender.
    Paso 4

  5. Shred the beef

    • Remove the pan from the oven and discard the thyme and bay leaves.
    • Shred the beef into large pieces in the sauce.
    Paso 5

  6. Top with bread and cheese

    • Arrange the lightly toasted baguette slices over the beef and top with the shredded gruyère.
    • Broil until the cheese is golden.
    Paso 6

  7. Finish and serve

    • Scatter fresh thyme on top.
    • Serve on its own with the bread or over mashed potatoes.
    Paso 7
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