Plat
French Onion Pot Roast
3 h 30Pour 6Nutri-Score C€€
C
3 h 30
3 h 30French Onion Pot Roast
recette de
Blair McConnell
@blairmcconnell
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
pot roast (seasoned with salt and pepper)Viandes900 g
onions (thinly sliced)Fruits et légumes3 morceaux
butterProduits laitiers57 g
garlic (minced)Fruits et légumes3 morceaux
flourÉpicerie8 g
red wineBoissons120 ml
worcestershire sauceÉpicerie30 ml- beef stockÉpicerie960 ml
bay leavesÉpices2 morceaux
french baguette (thinly sliced)Boulangerie1 morceau
gruyere (grated)Produits laitiers227 g
par portion
Nutrition
513kcal
- Glucides
- 22 g
- Protéines
- 41 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Cocotte
Four
Pince de cuisine
pas à pas
Préparation
- Étape 1
Sear the roast
- Season the pot roast with salt and pepper.
- Melt butter in a Dutch oven over high heat.
- Sear the roast on all sides until deeply browned, then set aside.
- Étape 2
Caramelize the onions
- Add the sliced onions to the pot and cook until soft and golden.
- Stir in the garlic and cook until fragrant.
- Étape 3
Build the sauce
- Sprinkle the flour over the onions and stir to coat.
- Pour in the red wine and worcestershire sauce, scraping up the browned bits.
- Add the beef stock and bay leaves and bring to a simmer.
- Étape 4
Braise the roast
- Return the roast to the pot, cover and transfer to the oven.
- Braise until the meat is fork tender.
- Étape 5
Top with baguette and gruyere
- Shred or slice the roast and return it to the pot.
- Arrange the sliced baguette over the top and scatter with gruyere.
- Broil until the cheese is melted and bubbling.