Description
A savory and tender pot roast infused with the rich flavors of French onion soup.
Ingredients
Scale
For the Crust:
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 packet French onion soup mix
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season the beef chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the sliced onions and cook until caramelized, about 10-12 minutes. Add minced garlic and cook for another minute.
- Sprinkle the French onion soup mix over the onions and stir to combine.
- Pour in beef broth and Worcestershire sauce, then add thyme and bay leaf. Stir well.
- Return the seared roast to the pot, nestling it into the onions and broth.
- Cover and simmer on low heat for 3-4 hours, or until the meat is fork-tender.
- Remove the bay leaf before serving. Serve hot with mashed potatoes or crusty bread.
Notes
You can customize the seasonings to taste.