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
czego potrzebujesz
Składniki
beef chuck roast (pat dry, seasoned)Mięso1,5 kg
yellow onions (thinly sliced)Warzywa i owoce4 kawałki
garlic (minced)Warzywa i owoce4 kawałki
beef stockSpiżarnia500 ml
dry red wineNapoje240 ml- Worcestershire sauceSpiżarnia15 ml
tomato pasteSpiżarnia30 g- flourSpiżarnia20 g
butterNabiał40 g
olive oilSpiżarnia30 ml- fresh thyme (sprigs)Warzywa i owoce4 kawałki
bay leavesPrzyprawy2 kawałki
Gruyère cheese (grated)Nabiał100 g
saltPrzyprawy8 g
black pepper (ground)Przyprawy3 g
na porcję
Wartości odżywcze
575kcal
- Węglowodany
- 10 g
- Białko
- 55 g
- Tłuszcz
- 35 g
czego użyjesz
Przybory
Garnek żeliwny
Szczypce kuchenne
wooden spoon
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.