Budget French Onion Pot Roast

Welcome to the cooking session, introducing the budget meal featuring a chuck roast.

Present the 3 lb boneless chuck roast as the main ingredient.

Mention that instead of wine, beef broth will be used for the recipe.

Show the fresh thyme, bay leaves, minced garlic, onions, oil, salt, and pepper as additional ingredients.

Salt and pepper the roast on all sides liberally.

Heat about 1 tablespoon of oil in a pan.

Sear the roast in the hot oil for about 4 to 5 minutes per side until golden brown.

Cover the seared roast with a bowl to keep flies away.

Add more oil to the pan and then add the onions to caramelize them for 30 to 45 minutes.

Season the onions with more salt and pepper, cover, and let cook undisturbed for 5 minutes, stirring occasionally.

Show the caramelized onions and mention they are ready to add garlic.

Add minced garlic to the onions and stir for about a minute.

Sprinkle 3 tablespoons of flour over the onions and stir until no flour specks are visible.

Add a little beef broth to deglaze the pan, scraping up the browned bits.

Add bay leaves and sprigs of thyme to the mixture, saving some thyme for serving.

Place the seared beef back into the pan and add the rest of the beef broth, using a whole quart.

Cover the pot and prepare to transfer it to the oven.

Preheat the oven to 325°F and place the pot roast inside to cook for about 3 hours until fork tender.

After cooking, remove the pot roast from the oven and let it cool for about 30 minutes before serving.

Flake the meat into bite-sized pieces using two forks.

Show the finished dish with luscious onion gravy and beef, highlighting its aroma and flavor.

Taste the dish to confirm flavor, noting the strong onion flavor and tenderness of the meat.

Discuss serving options: over mashed potatoes, on a bun, over rice, or straight from a bowl.

Equipment Needed

Spice Level: