French Onion Pot Roast (Print Version)

# Ingredients:

01 - 2 tbsp butter.
02 - 1 bay leaf.
03 - ½ tsp dried thyme.
04 - 2 lbs chuck roast.
05 - Splash of cooking oil.
06 - 3 minced garlic cloves.
07 - ½ tsp onion powder.
08 - ⅛ tsp celery seeds.
09 - 1 tbsp sugar.
10 - 1 tbsp Worcestershire sauce.
11 - 2 large thinly sliced onions.
12 - 2 cups beef stock.
13 - ⅓ cup water.
14 - 1 tbsp apple cider vinegar.
15 - 2-3 tbsp cornstarch.

# Instructions:

01 - Generously season the roast with salt and pepper. Brown it on all sides in a hot pan with the butter and oil.
02 - Cook onions in the same pan for a few minutes till they're a little soft.
03 - In layers, set half the onions, garlic, spices, the roast, and then the remaining onion. Let it go on low for 6-8 hours.
04 - Mix everything in a Dutch pot. Bake in the oven at 275°F for 2 ½ to 3 hours till it's fork-tender.
05 - Take out the roast. Whisk the cornstarch and liquid together, cooking until it gets as thick as you'd like.

# Notes:

01 - Works in an oven or a slow cooker.
02 - Browning the roast gives deeper flavor.
03 - Bigger roasts need a larger slow cooker.

Back