Description
This dish takes the beloved, soulful essence of classic French Onion Soup and marries it with a tender pot roast. It cooks itself once prepped, promising minimal fuss for maximum flavor and comfort.
Ingredients
Scale
- 3–4 pounds boneless beef chuck roast, well-trimmed
- 3 tablespoons olive oil (divided)
- 2 teaspoons kosher salt (divided)
- 1.25 teaspoons freshly ground black pepper (divided)
- 1 large yellow onion, roughly chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium, divided)
- 2 cups non-alcoholic red wine alternative
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large yellow onions (about 3 pounds), thinly sliced
- 3 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
Instructions
- Pat the beef chuck roast dry with paper towels. Season generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until brown, about 4-6 minutes per side. Remove the roast and set aside.
- Reduce heat to medium. Add chopped onion, scraping up browned bits. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 more minute.
- Pour in 1 cup of non-alcoholic red wine alternative. Simmer and scrape up brown bits. Reduce by half. Stir in 2 cups beef broth, Worcestershire sauce, thyme, remaining salt, and pepper. Add bay leaves.
- Return the seared roast to the Dutch oven, nestling it into the liquid.
- Bring to a simmer, cover tightly, and braise in the oven at 325°F for 3 to 3.5 hours until tender.
- While the roast braises, caramelize the onions in another pot with butter, olive oil, sugar, salt, and pepper for 45 minutes to 1.5 hours.
- Sprinkle flour over caramelized onions, stir for 2-3 minutes, then gradually add remaining broth and wine alternative. Simmer for 15-20 minutes until thickened.
- Once the roast is tender, remove from the oven and let it rest for 10-15 minutes. Discard bay leaves.
- Shred or slice the beef. Pour the sauce over the beef and toss to coat. Garnish with parsley and serve with mashed potatoes or polenta.
Notes
- For an extra touch, toast slices of crusty baguette, top with cheese, and broil until bubbly.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg