Plat
French Onion Pot Roast
3 h 30Pour 6Nutri-Score C€€
C
3 h 30
3 h 30French Onion Pot Roast
ce qu’il vous faut
Ingrédients
beef chuck roast (pat dry, seasoned)Viandes1,5 kg
yellow onions (thinly sliced)Fruits et légumes4 morceaux
garlic (minced)Fruits et légumes4 morceaux
beef stockÉpicerie500 ml
dry red wineBoissons240 ml- Worcestershire sauceÉpicerie15 ml
tomato pasteÉpicerie30 g- flourÉpicerie20 g
butterProduits laitiers40 g
olive oilÉpicerie30 ml- fresh thyme (sprigs)Fruits et légumes4 morceaux
bay leavesÉpices2 morceaux
Gruyère cheese (grated)Produits laitiers100 g
saltÉpices8 g
black pepper (ground)Épices3 g
par portion
Nutrition
575kcal
- Glucides
- 10 g
- Protéines
- 55 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Cocotte
Pince de cuisine
wooden spoon
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.