French Onion Pot Roast
Author
Chef Mandy Tanner
Servings
6
Prep Time
30 minutes
Cook Time
30 hours
Protein
55g/serving
A modern take on familiar cozy flavors, this Pot Roast recipe is heavily influenced by the process of making French Onion Soup. Serve the slow roasted Chuck Roast over some Gruyère Mashed Potatoes and you have all of the flavors and a hearty meal perfect for a cold day. This recipe uses white miso paste in the mashed potatoes for an extra depth of flavor. Miso paste can be found in most grocery stores or online.
Ingredients
-
1 SRF Wagyu Chuck Roast
-
1 ½ tablespoons Kosher Salt
-
1 ½ teaspoons pepper
- 4 sprigs of fresh thyme, plus more for serving
- 1 fresh bay leaf
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2 tablespoons avocado oil, or other high-heat cooking oil
- 4 medium yellow or sweet onions, thinly sliced
- 4 cloves garlic, chopped
-
2 tablespoons balsamic vinegar
-
2 tablespoons Worcestershire
- 4 cups beef broth
Gruyere Mashed Potatoes
-
3 lbs gold potatoes, scrubbed, and cut into 2-inch-pieces
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1 tablespoon kosher salt
-
6 tablespoons butter, melted
-
2 tablespoons white miso paste
- ½ cup sour cream
- 1 cup finely shredded Gruyère cheese, or Swiss Cheese
Directions
Prepare the French Onion Pot Roast; Preheat the oven to 325°F. Season the SRF Chuck Roast on all sides with kosher salt and pepper. Using butcher’s twine, wrap the bay leaf and thyme sprigs together and secure with a knot.
Heat a large Dutch oven with a lid over medium heat. Add the oil, and the Chuck Roast, and sear the roast on all sides, 2 to 3 minutes per side, until deeply golden brown, 8 to 10 minutes total.
Remove the Chuck Roast, and add the onions to the Dutch oven. Cook, stirring occasionally until the onions start to caramelize, 15 to 18 minutes. Add the garlic, and cook for 1 minute, stirring frequently, until fragrant. Add the balsamic vinegar, and Worcestershire, and stir. Add the beef broth and the thyme and bay leaf, then add the Chuck Roast back to the pot and cover.
Place the Dutch oven on a rack in the center of the oven and cook until the beef is fork-tender, and separates easily, 3 hours to 3 hours 30 minutes.
Prepare the Gruyère Mashed Potatoes; In a small bowl, whisk the butter and miso paste together. Add the sour cream and whisk to combine, and set aside. In a large pot, add the potatoes, salt and cold water to cover the potatoes. Place on the stovetop and bring to a boil, then cook until the potatoes have no resistance when pierced with a sharp knife or toothpick, 15 to 20 minutes. Remove from heat.
Drain the potatoes. Add the miso butter and sour cream to the warm pot the potatoes were cooked in. Add the potatoes back to the pot, and smash with a potato masher or wooden spoon, stirring the miso butter mixture into the potatoes as you smash them. Add the Gruyère. Fold in the cheese. Keep warm for serving.
When ready to serve, remove the Dutch oven from the oven. Discard the bay leaf and thyme sprigs. Add the potatoes to individual serving bowls, and top with the cooked pot roast and top with onions and broth. Garnish with fresh thyme leaves and serve warm. Enjoy!
Recipe Note
Author Bio
Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.