French Onion Pot Roast: A Step-by-Step Recipe
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 tbsp olive oil
- 3 large yellow onions, thinly sliced
- 1 cup dry apple vinegar
- 4 cups beef broth
- 2 bay leaves
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- Preparation Instructions:
Instructions
- Pat the beef cubes dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; brown the beef cubes on all sides and set aside.
- In the same pot, add sliced onions; cook until soft and golden brown (20-25 minutes).
- Stir in flour, thyme, rosemary, tomato paste, and sugar; cook for another minute.
- Deglaze with apple vinegar and scrape up browned bits from the pot.
- Add broth, bay leaves, carrot, and celery; bring to a simmer.
- Return the beef to the pot along with minced garlic; stir well.
- Cover and transfer to a preheated oven at 325°F (160°C); cook for at least three hours.
- Let rest before shredding; adjust seasoning as needed before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 389
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg