Danie główne
French Onion Pot Roast
3 godz. 30 minPorcje: 6Nutri-Score C€€
C
3 godz. 30 min
3 godz. 30 minFrench Onion Pot Roast
przepis od
Blair McConnell
@blairmcconnell
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
pot roast (seasoned with salt and pepper)Mięso900 g
onions (thinly sliced)Warzywa i owoce3 kawałki
butterNabiał57 g
garlic (minced)Warzywa i owoce3 kawałki
flourSpiżarnia8 g
red wineNapoje120 ml
worcestershire sauceSpiżarnia30 ml- beef stockSpiżarnia960 ml
bay leavesPrzyprawy2 kawałki
french baguette (thinly sliced)Piekarnia1 kawałek
gruyere (grated)Nabiał227 g
na porcję
Wartości odżywcze
513kcal
- Węglowodany
- 22 g
- Białko
- 41 g
- Tłuszcz
- 29 g
czego użyjesz
Przybory
Garnek żeliwny
Piekarnik
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Braise the roast
- Return the roast to the pot, cover and transfer to the oven.
- Braise until the meat is fork tender.
- Krok 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.