Description
A tender and flavorful pot roast simmered in a rich French onion-inspired broth.
Ingredients
- 3-4 lb 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 tsp dried thyme
- Salt and pepper to taste
- French bread, for serving (optional)
- Gruyere cheese, shredded, for serving (optional)
Instructions
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
- Add onions to the pot and cook until softened and caramelized, about 15-20 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in beef broth and red wine. Add bay leaves and thyme.
- Return the roast to the pot. Bring to a boil, then reduce heat and simmer, covered, for 3-4 hours, or until the roast is fork-tender.
- Remove the roast from the pot and shred with two forks.
- If desired, serve the shredded beef with the onion broth, topped with toasted French bread and Gruyere cheese.
Notes
- For a thicker broth, you can remove some of the liquid and simmer uncovered for the last 30 minutes.
- You can make this in a slow cooker. Sear the roast and caramelize the onions as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Braising
- Cuisine: French-inspired