Description
A delicious and comforting pot roast with the flavors of French onion soup.
Ingredients
Scale
- 3 lbs chuck roast
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 sprig fresh thyme
- Salt and pepper to taste
- 1 baguette, sliced
- Gruyere cheese, shredded
Instructions
- Season the roast with salt and pepper.
- Heat olive oil in a large pot or Dutch oven. Sear the roast on all sides.
- Remove the roast and set aside. Add onions to the pot and cook until caramelized.
- Add garlic and cook for 1 minute.
- Pour in beef broth and red wine. Add bay leaves and thyme.
- Return the roast to the pot. Bring to a simmer.
- Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the roast is tender.
- Remove the roast and shred it.
- Toast baguette slices. Top with shredded Gruyere cheese.
- Broil until cheese is melted and bubbly.
- Serve the pot roast with the cheesy bread.
Notes
- You can add carrots and potatoes to the pot for a complete meal.
- For a richer flavor, use bone-in beef broth.
- If you don’t have red wine, you can substitute with more beef broth.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg