French Onion Pot Roast
Ingredients:
3–4 lb grass finished chuck roast https://www.drycreekmeats.com/shop/p/grass-fed-beef-chuck-roast
2 tbsp olive oil
3 large onions, thinly sliced
3 cloves garlic, minced
1 tbsp flour (for roux)
2 tbsp Worcestershire sauce
4 cups beef stock
½ cup red wine (optional)
½ stick (4 tbsp) butter
2 bay leaves
Salt and black pepper to taste
1 French baguette, sliced
Gruyère or Swiss cheese, shredded
Instructions:
Step 1: Prepare the Roast
Season the chuck roast generously with salt and black pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.
Step 2: Caramelize the Onions
In the same pot, melt ½ stick butter (4 tbsp) and add the sliced onions. Cook over medium heat, stirring occasionally, until they become soft and golden brown (about 25-30 minutes).
Add the minced garlic and cook for another minute.
Step 3: Make the Roux
Sprinkle 1 tbsp flour over the onions and stir well, cooking for 1-2 minutes until the flour is golden and well incorporated.
Step 4: Build the Flavor
Deglaze the pot with red wine (if using), scraping up any browned bits.
Stir in Worcestershire sauce and 4 cups beef stock.
Add the 2 bay leaves.
Step 5: Slow Cook the Roast
Return the seared chuck roast to the pot, nestling it into the onion mixture.
Cover and cook at 300°F (150°C) in the oven for 3–4 hours (or in a slow cooker on LOW for 8 hours).
The roast is done when it’s fork-tender.
Step 6: Shred & Assemble the French Onion Topping
Remove the bay leaves, then shred the beef using two forks and mix it back into the broth.
Arrange the sliced baguette on top of the stew, covering the surface.
Sprinkle generously with shredded Gruyère or Swiss cheese.
Step 7: Broil to Perfection
Place the pot back in the oven under the broiler for about 5 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 8: Serve & Enjoy!
Scoop out portions with the cheesy bread and enjoy your French Onion Pot Roast Stew!
