French Onion Pot Roast: A Step-by-Step Recipe
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs beef chuck roast (cut into 2-inch cubes)
- 3 large yellow onions (thinly sliced)
- 1 cup dry apple vinegar
- 4 cups beef broth
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- Fresh parsley (for garnish)
- Preparation Instructions:
Instructions
- Preparation Instructions:
- Pat beef cubes dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat; brown beef cubes in batches, then set aside.
- In the same pot, reduce heat to medium and add sliced onions; cook until caramelized (20-25 minutes).
- Stir in flour and cook for 1-2 minutes.
- Add thyme, rosemary, tomato paste, and sugar; combine for about a minute.
- Pour in apple vinegar to deglaze the pot, scraping up browned bits.
- Incorporate beef broth, bay leaves, carrot, and celery; bring to a simmer.
- Return browned beef to the pot along with minced garlic and Worcestershire sauce; stir well.
- Cover and transfer to a preheated oven at 325°F (160°C); cook for 3-4 hours until beef is tender.
- Let rest for 15 minutes before shredding beef with two forks; adjust seasoning as needed.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg