French Onion Pot Roast

Ingredients

• 3lb chuck roast
• kosher salt and black pepper
• 2 tbsp avocado oil
• 1 stick butter
• Lots and lots of onions, mine were quite small so I used about 8, but 3-5 medium to large should work
• Pinch of salt
• Splash of red wine/water/broth
• 6-8 cloves garlic, minced
• 2 tbsp flour
• 1/2 cup red wine (optional but recommended, can sub with more broth)
• 1/4 cup bourbon (optional)
• 2 tbsp worcestershire sauce
• 1 tbsp balsamic vinegar
• 3 cups beef broth/bouillon
• 1 tsp dried thyme (or one bundle fresh)
• 2 bay leaves
• 8 oz (2ish cups) Gruyère, shredded
• Garnish with fresh or dried parsley, if desired
• For serving: mashed potatoes and/or garlic bread

Method

1. 1

   Season the chuck roast thoroughly with kosher salt and black pepper.

2. 2

   Heat the avocado oil in a large Dutch oven over medium-high heat and sear the beef on all sides until well-browned, then remove and set aside.

3. 3

   Melt the butter in the same pot, add the onions and a pinch of salt, and cook down slowly until deeply caramelized, using a splash of red wine, water, or broth to help scrape up browned bits.

4. 4

   Add the minced garlic and flour, stirring continuously for 1–2 minutes.

5. 5

   Deglaze the pot with the red wine and bourbon, scraping up any fond from the bottom.

6. 6

   Stir in the Worcestershire sauce, balsamic vinegar, beef broth, thyme, and bay leaves, then return the roast and any accumulated juices to the pot.

7. 7

   Cover and cook on low heat on the stovetop or in the oven until the beef is fork-tender.

8. 8

   Top the beef and onions with the shredded Gruyère cheese and broil or cover until the cheese is melted and bubbling.

9. 9

   Garnish with parsley and serve hot over mashed potatoes or alongside garlic bread.