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Savory French Onion Pot Roast

Savory French Onion Pot Roast for a Cozy Family Dinner

A delightful Savory French Onion Pot Roast that combines tender beef, caramelized onions, and savory herbs, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast Substitution: Brisket or round roast can be used but may alter cooking times.
  • 2 tablespoons Olive Oil Substitution: Vegetable oil is a great alternative if preferred.
  • to taste Salt Generous seasoning is crucial for the best taste.
  • to taste Pepper Generous seasoning is crucial for the best taste.
  • 4 large Yellow Onions Fresh onions are recommended for the finest flavor.
  • 4 cloves Garlic Fresh garlic is preferred over powdered.
  • 1/4 cup All-Purpose Flour Substitution: Cornstarch can work as a gluten-free option.
  • 2 tablespoons Tomato Paste It's a crucial ingredient for overall taste.
  • 4 cups Beef Broth Substitution: Homemade broth enhances richness.
  • 1 cup Red Wine Optional; can be replaced with extra beef broth for a non-alcoholic option.
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Fresh Thyme Substitution: Use dried thyme in a pinch, but moderate the amount.
  • 2 leaves Bay Leaves Remember to remove before serving.
For the Veggies
  • 4 medium Carrots
  • 2 pounds Baby Potatoes
For Finishing Touches
  • 2 tablespoons Balsamic Vinegar Substitution: Apple cider vinegar works well for a different twist.
  • 2 tablespoons Fresh Parsley For garnish.

Equipment

  • Dutch oven
  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Prepare the ingredients while the oven warms up.
  2. Generously season the beef chuck roast with salt and pepper on all sides.
  3. In a heavy Dutch oven, heat olive oil over medium-high heat and sear the roast for about 4 minutes on each side until browned.
  4. Remove the seared roast and caramelize the sliced yellow onions in the same pot for about 5 minutes.
  5. Stir in the minced garlic and cook for an additional minute.
  6. Sprinkle all-purpose flour over the onions and garlic, stirring to form a paste and cook for 1 minute.
  7. Gradually pour in the beef broth, red wine, and Worcestershire sauce, scraping the bottom of the pot.
  8. Add fresh thyme and bay leaves, then return the roast to the pot.
  9. Nestle cut carrots and halved baby potatoes around the roast.
  10. Bring the mixture to a simmer, cover the pot, and transfer to the oven. Cook for 3 to 3.5 hours.
  11. Transfer the roast and veggies to a platter and tent with foil to rest for 10 minutes.
  12. Skim excess fat from the cooking liquid.
  13. Incorporate balsamic vinegar into the sauce and stir thoroughly.
  14. Slice the roast against the grain and serve with the carrots and potatoes, drizzling the sauce on top.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the oven at 350°F until warmed through.

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