Description
This French Onion Pot Roast transforms a humble cut of beef into a gourmet, nutrient-dense masterpiece that nourishes the body and soul with tender beef swimming in a savory broth infused with caramelized onions.
Ingredients
Scale
3–4 pounds Grass-Fed Chuck Roast
4 large Yellow Onions, thinly sliced
2 tablespoons Avocado Oil
4 cups Beef Bone Broth
4 cloves Garlic, minced
2 tablespoons Balsamic Vinegar
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Sea Salt, to taste
Black Pepper, to taste
Instructions
- Pat the chuck roast dry with paper towels. Season all sides generously with sea salt and cracked black pepper
- Heat avocado oil in a heavy Dutch oven over medium-high heat. Sear the beef for 5-7 minutes per side until a deep golden-brown crust forms. Remove meat and set aside
- Lower heat to medium. Add the sliced onions to the same pot. Cook slowly for 20-25 minutes, stirring occasionally, until they turn a deep mahogany color
- Add the minced garlic and cook for one minute. Pour in the balsamic vinegar and a bit of broth, scraping the bottom of the pot to release any browned bits
- Place the beef back into the pot nestled among the onions. Pour in the remaining bone broth until the meat is halfway submerged. Add the fresh thyme and rosemary sprigs
- Cover the pot with a tight-fitting lid and transfer to an oven preheated to 300°F (150°C) or keep on a very low simmer on the stovetop. Cook for 3 to 4 hours, or until the meat shreds easily with a fork
- Remove the herb sprigs and, if the sauce is too thin, simmer uncovered for 10 minutes to reduce and concentrate the flavors
Notes
Serve with arugula salad or cauliflower mash for a balanced meal.
- Prep Time: 20 mins
- Cook Time: 3 hours 30 mins
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 105 mg