French Onion Pot Roast

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 3 hours 30 minutes

Ingrédients

1 (3 1/2-lb.) boneless chuck roast

1 (1-oz.) packet onion soup mix

1 tsp. freshly ground black pepper

1 tbsp. plus 1/2 tsp. kosher salt, divided

2 tbsp. neutral oil, divided

4 medium or 2 large yellow onions, halved, sliced into 1/2" wedges

1/2 c. dry red wine

3 c. low-sodium beef broth

1 small bunch fresh thyme, plus more for serving

1 1/2 c. shredded Gruyère

Toasted baguette, sliced, for serving

Instructions

Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix, pepper, and 1 Tbsp. salt until large pieces of soup mix are broken down. Season beef all over with seasoning mix.

In a large, high-sided, enameled cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil, swirling to coat pan. Cook beef until just starting to brown, 3 to 4 minutes per side. Transfer to a plate.

In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onions; season with remaining 1/2 tsp. salt. Cook, stirring occasionally, until onions are starting to brown, about 10 minutes. Add wine and cook, stirring frequently, until liquid is slightly reduced, 2 to 3 minutes. Pour in broth and return beef to skillet. Add thyme and bring to a simmer over medium-high heat. Cover skillet with a lid or foil and transfer to oven.

Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours.

Transfer beef to a cutting board. Remove and discard thyme. Return skillet to medium heat and bring sauce to a simmer. Cook, stirring occasionally and skimming fat off surface with a ladle, until liquid is reduced by about half, about 15 minutes. Shred beef into large pieces with a fork and return to skillet.

Heat broiler to high. Top skillet with cheese. Broil, watching closely, until cheese is melted and starting to brown in spots, about 5 minutes.

Top with more thyme. Serve with sliced baguette alongside.

Nutrition

• Calories: 783
• Lipides Totaux: 49 g
• Lipides Saturés: 20 g
• Acides Gras Trans: 2 g
• Cholestérol: 194 mg
• Sodium: 1295 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 61 g