Recipe File: French Onion Pot Roast

This recipe combines two of my favorite things: French Onion Soup and slowly-braised beef. This just might be the ultimate comfort food!

-Adapted from Eat Feed Autumn Winter

Ingredients:

2 to 2 1/2 pound beef chuck blade roast
Salt
Freshly ground black pepper
3 tablespoons vegetable oil
3 medium or 2 large onions, cut in half, thinly sliced
3/4 to 1 cup beef broth
2 teaspoons packed brown sugar
1 cup grated Gruyere cheese

 

Directions:

Generously season the roast with salt and pepper. Heat 2 tablespoons of the vegetable oil over medium-high heat in a deep skillet or Dutch oven. Add the roast and brown, about 3 minutes per side. Remove the roast to a platter and set aside. 

Turn the heat to medium. Add the remaining 1 tablespoon vegetable oil to the same pan. Add the onions and cook, stirring occasionally, for 10 minutes until soft and translucent. Add 3/4 cup beef broth and brown sugar, stirring to combine all ingredients. Return the roast to the pan, nestle into the onion and liquid mixture, and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes. Turn the roast and cook for another 30 minutes. Turn again and cook for another 40 to 60 minutes or shorter for a smaller roast. If using a larger roast or the roast liquid starts to dry out, add an additional 1/4 cup beef broth. 

When fork tender, remove the roast to a shallow ovenproof dish, such as a gratin pan. Remove the onions with a slotted spoon and arrange over and around the roast. Turn the heat under the juices to high and boil for 10 to 15 minutes to reduce and thicken the juices, until you have 3/4 to 1 cup liquid. In the meantime, preheat the broiler. Slice the roast into 1/4-inch slices and slightly overlap them in layers in an ovenproof dish. Pour the sauce over the beef and onions. Sprinkle the roast with the cheese. Place under the broiler until bubbling and golden brown, 3 to 5 minutes. 

Serves 6