Hoofdgerecht
French Onion Pot Roast
3 u 30 minVoor 6Nutri-Score C€€
C
3 u 30 min
3 u 30 minFrench Onion Pot Roast
wat je nodig hebt
Ingrediënten
beef chuck roast (pat dry, seasoned)Vlees1,5 kg
yellow onions (thinly sliced)Groente en fruit4 stukken
garlic (minced)Groente en fruit4 stukken
beef stockVoorraadkast500 ml
dry red wineDranken240 ml- Worcestershire sauceVoorraadkast15 ml
tomato pasteVoorraadkast30 g- flourVoorraadkast20 g
butterZuivel40 g
olive oilVoorraadkast30 ml- fresh thyme (sprigs)Groente en fruit4 stukken
bay leavesKruiden en specerijen2 stukken
Gruyère cheese (grated)Zuivel100 g
saltKruiden en specerijen8 g
black pepper (ground)Kruiden en specerijen3 g
per portie
Voedingswaarden
575kcal
- Koolhydraten
- 10 g
- Eiwitten
- 55 g
- Vetten
- 35 g
wat je gebruikt
Keukengerei
Braadpan
Keukentang
wooden spoon
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.