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French Onion Pot Roast
Hoofdgerecht

French Onion Pot Roast

4 u 45 minVoor 6Nutri-Score C€€€
van @platedprettypgh1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chuck roast (at room temperature)Vlees1,6 kg
  • olive oilVoorraadkast30 ml
  • butterZuivel56 g
  • onions (large, very thinly sliced)Groente en fruit4 stukken
  • garlic (cloves, minced)Groente en fruit4 stukken
  • flourVoorraadkast24 g
  • cognacDranken60 ml
  • white wineDranken180 ml
  • beef brothVoorraadkast960 ml
  • bay leavesKruiden en specerijen2 stukken
  • thyme (sprigs, plus more for topping)Groente en fruit6 stukken
  • baguette (sliced and lightly toasted)Bakkerij1 stuk
  • gruyère cheese (shredded)Zuivel100 g
  • salt (to taste)Kruiden en specerijen8 g
  • black pepper (to taste)Kruiden en specerijen3 g

per portie

Voedingswaarden

513kcal

Koolhydraten
22 g
Eiwitten
41 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Keukentang
  • Bakplaat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Braise the roast

    • Return the roast to the pan with the bay leaves and thyme.
    • Cover and bake until fork tender.
    Stap 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.
    Stap 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.
    Stap 6

  7. Finish and serve

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