Description
A hearty and comforting pot roast infused with the rich flavors of French onion soup, perfect for a cozy dinner.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup French onion soup
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season the beef roast with salt and pepper, then sear it on all sides until browned.
- Remove the roast and set aside. In the same pot, add sliced onions and cook until caramelized.
- Add minced garlic and cook for an additional minute.
- Return the roast to the pot, then pour in the beef broth and French onion soup.
- Add thyme and rosemary, then cover the pot and transfer it to the oven.
- Bake for 3-4 hours, or until the meat is tender and easily shredded.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a splash of red wine to the broth.
- Serve with crusty bread or mashed potatoes for a complete meal.
- This dish can be made in a slow cooker on low for 8 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg