Description
A slow-cooked pot roast featuring the deep, savory flavors of French onion soup.
Ingredients
Scale
- 3 lb beef chuck roast
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup dry red wine
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced (optional)
- 4 slices Swiss cheese (for topping)
Instructions
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned. Remove the roast and set aside.
- Add the sliced onions to the Dutch oven and cook slowly over medium-low heat, stirring occasionally, until deeply caramelized, about 20 to 25 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Return the roast to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. The liquid should mostly cover the meat.
- Bring the liquid to a simmer, then cover the Dutch oven tightly.
- Transfer to a preheated oven at 325°F (160°C) and cook for 3 to 4 hours, or until the meat is fork-tender.
- If using mushrooms, add them during the last hour of cooking.
- Remove the bay leaf before serving.
- For the final step, place the Swiss cheese slices over the roast in the pot during the last 10 minutes of cooking, allowing it to melt. Alternatively, serve the shredded roast topped with melted cheese in bowls.
Notes
- For deeper onion flavor, caramelize the onions slowly without rushing the process.
- If you do not have an oven-safe Dutch oven, sear the meat on the stovetop and transfer everything to a slow cooker for the long cooking time.
- Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor.
- Prep Time: 25 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approx. 5 oz meat)
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 45
- Cholesterol: 140
Keywords: pot roast, french onion, beef, slow cooker, braised beef, swiss cheese, savory