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French Onion Pot Roast
Andre Lewis

French Onion Pot Roast

Three pounds of onions collapse into a dark, savory bed around this chuck roast. Browning them first takes time, but it keeps the sauce from tasting like boiled onion water. Gruyère belongs on the bread served beside it; the pot itself stays beefy and uncluttered.
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Prep Time 35 minutes
Cook Time 8 hours 30 minutes
Total Time 9 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 3 pounds yellow onions thinly sliced
  • 1 teaspoon granulated sugar
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1/2 cup dry white wine or additional broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves

Method
 

  1. Season the roast with salt and pepper. Heat the oil in a skillet and brown the roast for 4 to 5 minutes per side; transfer it to a 6-quart slow cooker.
  2. Melt the butter in the skillet. Add the onions and sugar and cook over medium heat for 18 to 22 minutes, stirring often, until deep golden. Stir in the garlic for 30 seconds.
  3. Sprinkle flour over the onions and cook for 1 minute. Stir in the broth, wine and Worcestershire, scraping the pan clean.
  4. Pour the onions and liquid around the roast. Add the thyme and bay leaves, cover, and cook on low for 8 hours until the beef is fork-tender.
  5. Discard the bay leaves, skim the sauce and rest the beef for 10 minutes. Slice or pull it and serve with plenty of onions and sauce.