Description
A delightful blend of French onion soup flavors with a tender pot roast, creating a comforting and delicious meal perfect for any occasion.
Ingredients
Scale
- 3–4 lb Chuck Roast
- 2 tbsp Olive Oil
- 1 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 4 cups Beef Broth
- 1 cup Dry Red Wine (optional)
- 2 tbsp Worcestershire Sauce
- 2 Bay Leaves
- 2 tbsp All-Purpose Flour (optional)
- 6 slices Gruyere or Swiss Cheese
- Crusty Bread, for serving
- 1/4 cup Cold Water (if using flour to thicken)
Instructions
- Pat the chuck roast dry and season it with salt, pepper, thyme, and rosemary.
- Heat olive oil in a Dutch oven and sear roast for 3-4 minutes on each side until browned. Remove and set aside.
- Reduce heat and add sliced onion, cooking until caramelized (8-10 minutes). Deglaze with beef broth if needed.
- Add minced garlic and cook for another minute.
- If using, add red wine and let it simmer for a couple of minutes.
- Stir in beef broth, Worcestershire sauce, and bay leaves.
- Return roast to the pot, ensuring it’s mostly submerged. Add more broth if needed.
- Bring to a simmer, cover, and braise in the oven at 325°F for 3-4 hours or in a slow cooker on low for 6-8 hours.
- Remove roast and shred with two forks.
- If using flour, mix it with cold water and stir into the sauce to thicken.
- Return shredded beef to the pot and coat in sauce.
- Preheat broiler, place beef and sauce in oven-safe bowls, top with cheese, and broil until cheese is bubbly.
- Serve immediately with crusty bread.
Notes
Searing the meat is essential for rich flavor. Use quality beef broth for the best taste.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg