Description
A cozy, comforting pot roast inspired by French onion soup — beef slowly braised with caramelized onions, garlic, herbs, and beef broth, topped with gooey cheese and served with toasted bread.
Ingredients
- 3 pounds chuck roast
- Fine sea salt, to taste
- Fresh ground black pepper, to taste
- 2 tablespoons avocado oil (or other neutral cooking oil)
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced (about 6–7 cups)
- 4 cloves garlic, minced
- 3 cups beef broth (low sodium or beef stock)
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons cornstarch
- 4 tablespoons water (for cornstarch slurry)
- Optional: 2 cups shredded provolone or Gruyère cheese (for topping)
- For serving: fresh parsley (chopped); thick slices of baguette or crusty French bread, toasted
Instructions
- Pat the chuck roast completely dry. Season generously on all sides with salt and pepper.
- Heat avocado oil in a Dutch oven over medium‑high heat. Sear the roast 4‑5 minutes per side until well browned. Remove roast and set aside.
- Reduce heat to medium‑low. Add butter to pot. Once melted, add the onions. Cook slowly, stirring occasionally, until onions are caramelized and soft (about 30‑45 minutes).
- Add minced garlic during the last ~30 seconds of cooking onions, stirring until fragrant.
- Increase heat to medium‑high. Pour in beef broth, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a simmer. Taste and adjust salt and pepper as needed.
- Return the roast plus any juices back into the pot with the simmering liquid. Bring back to a gentle simmer.
- Cover with lid, reduce heat to low (or move to a 300°F oven), and cook for 3½ to 4 hours, until beef is fork‑tender. Maintain a gentle simmer; add broth or water if liquid level drops too much.
- Once tender, remove roast. Discard the bay leaves.
- Make a slurry: whisk together cornstarch and water, then slowly whisk into cooking liquid. Stir 1‑2 minutes until the sauce thickens.
- Return roast to the pot, shred it using two forks, mixing with the sauce.
- (Optional topping) Sprinkle shredded cheese over the roast. Place under a preheated broiler for 2–5 minutes, watching closely until cheese is melted, bubbly, and golden.
- Garnish with chopped fresh parsley and serve with toasted baguette or crusty French bread slices.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on stovetop or microwave. Freeze (without cheese topping) up to 3 months; thaw overnight in fridge before reheating. :contentReference[oaicite:0]{index=0}
- Make‑ahead: The flavors deepen if made a day in advance. Add cheese topping just before serving. :contentReference[oaicite:1]{index=1}
- Variations: add red wine instead of part/all of broth; use different cheeses like mozzarella or Swiss; serve with garlic bread, Texas toast, or croutons. :contentReference[oaicite:2]{index=2}
- Pro tips: be patient caramelizing onions; sear beef dry to get a good crust; ensure liquid simmers gently to avoid tough meat; skim excess fat if needed before thickening sauce; watch cheese under broiler so it doesn’t burn. :contentReference[oaicite:3]{index=3}
Nutrition
- Calories: 521 kcal
- Sugar: 3 g
- Sodium: 771 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 148 mg
