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French Onion Pot Roast
3 h 30 minServes 6Nutri-Score C€€
C
3 h 30 min
3 h 30 minFrench Onion Pot Roast
what you need
Ingredients
beef chuck roast (pat dry, seasoned)Meat1.5 kg
yellow onions (thinly sliced)Produce4 pieces
garlic (minced)Produce4 pieces
beef stockPantry500 ml
dry red wineBeverages240 ml- Worcestershire saucePantry15 ml
tomato pastePantry30 g- flourPantry20 g
butterDairy40 g
olive oilPantry30 ml- fresh thyme (sprigs)Produce4 pieces
bay leavesSpices2 pieces
Gruyère cheese (grated)Dairy100 g
saltSpices8 g
black pepper (ground)Spices3 g
per serving
Nutrition
575kcal
- Carbs
- 10 g
- Proteins
- 55 g
- Fat
- 35 g
what you’ll use
Tools
Dutch oven
Tongs
wooden spoon
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.