dinner · everyday
French onion pot roast
A well-marbled chuck roast seared and braised under a crust of caramelized onions, onion and beef seasoning and ketchup, served sliced on crostini with melted cheese.
- Time
- 270min
- Steps
- 7
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 160°C (325°F). Season the beef with salt.
-
2
Caramelize the onions in the butter over medium-high heat, stirring, until deeply browned, 20-25 minutes, adding thyme toward the end. Set aside.
-
3
Sear the beef in the oil on all sides in a Dutch oven until well browned.
-
4
Mix the dried onion, bouillon powder, paprika, onion powder and garlic powder and sprinkle over the top of the roast. Spread with ketchup and pile on the caramelized onions.
-
5
Add the bay leaves and pour the hot stock around (not over) the meat.
-
6
Cover and braise about 3.5 hours until falling apart.
-
7
Slice against the grain, lay on crostini, top with Gruyère and broil until bubbling. Serve with the braising juices for dipping.
