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Soul Warming French Onion Pot Roast


  • Total Time: 8 hours 15 minutes
  • Yield: 6 4 ounce servings 1x

Description

A great slow cooker recipe but can also be made in the oven.
If using a 2-pound roast, a 3-quart slow cooker is a good size. For bigger roasts, you may need to use a 6-quart slow cooker.

Leftovers make a wonderful open-faced hot roast beef sandwich.


Ingredients

Scale
  • 2 lb chuck roast
  • 2 tbs butter
  • 1 tsp olive or avocado oil
  • 3 cloves garlic (minced)
  • 2 large onions (thinly sliced)
  • 2 cups beef broth (or substitute veggies broth plus 1 tbs soy sauce)
  • 1 tbs Worcestershire sauce
  • 1 tbs apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 large bay leaf
  • 1/8 tsp celery seeds (crushed between fingers)
  • 1 tbs sugar
  • 2-3 tbs cornstarch
  • 1/3 cup water

Instructions

Preparing the meat

  1. Pat down the roast and season generously with salt and pepper on all sides.
  2. Heat a large skillet over medium-high heat. (If making the roast in the oven, you can do this directly in the dutch oven).
  3. Heat the butter with the oil.
  4. When the butter melts and starts to crackle, add the roast to the pan and sear on all sides for about 2-3 minutes per side.
  5. Remove the roast to a plate and set it aside.
  6. Add a small amount of oil and saute 1/2 of the onions for 3-4 minutes or until they sweat down just a bit.

Slow Cooker

  1. Add the uncooked onions to the slow cooker, followed by all the garlic, broth, Worcestershire sauce, vinegar, onion powder, thyme, bay leaf, celery seeds, sugar, and top with the roast.
  2. Top the roast with the cooked onions.
  3. Cover and cook on low for 6-8 hours until fall-apart tender.

Slow Cooker Finish

  1. Remove the meat from the slow cooker, cover, and keep warm.
  2. Combine 2 tbs of the cornstarch and water in a small bowl or mason jar.
  3. Add to the liquid in the slow cooker and let cook for an additional 5-7 minutes. (If the gravy is still thin, use the remaining tablespoon of cornstarch dissolved in 2 tbs of water and let cook an additional 5 minutes.)

Oven

  1. Position a rack in the center of the oven and preheat the oven to 275 degrees F.
  2. Once you sauté the onions, add the chuck roast back into the dutch oven along with the garlic, broth, Worcestershire sauce, vinegar, onion powder, thyme, bay leaf, celery seeds, and sugar. (The liquid should come halfway up the roast).
  3. Stir to combine.
  4. Add the sautéed onions to the top of the roast, cover with a lid and let braise in the oven for 1 1/2 hours.
  5. Remove from the oven and check for doneness and continue braising for an additional 1 to 1 1/2 hours.

Stove top fInish for Oven Cooked

  1. Remove the meat from the dutch oven, cover and keep warm.
  2. Combine 2 tbs of the cornstarch and water in a small bowl or mason jar.
  3. Heat the dutch oven over medium-high heat on the stove until the liquid reaches a simmer.
  4. Add the cornstarch mixture to the pot while stirring.
  5. Let the gravy regain a simmer. IIf the gravy is still thin, use the remaining tablespoon of cornstarch dissolved in 2 tablespoons o water, let cook an additional 1-2 minutes.

Notes

Source: littlespicejar.com

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Cuisine: American

Nutrition

  • Calories: 301
  • Sugar: 5
  • Sodium: 464
  • Fat: 11
  • Saturated Fat: 5
  • Carbohydrates: 13
  • Fiber: 1
  • Protein: 35
  • Cholesterol: 77
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