Good afternoon we are going to share those Are looking for a french onion pot roast recipe that is interesting The method of making it is very easy. Just need patience and persistence. So that french onion pot roast has aroma and taste that can arouse appetite.

In order for the taste of french onion pot roast, you need to do first from the type of ingredients, next selection of ingredients that are good until how to process and serve it. No need Confused if want to prepare french onion pot roast good as long as you know the trick and how to make this dish you can become treat very special.

Ingredients and seasonings required for prepare

1. Prepare 4 large onions, thinly sliced
2. Take 1/2 cup cognac
3. Prepare 1-1.3 to 1.8 kg beef pot roast (chuck or blade)
4. Take 3 cups beef stock
5. Use 4-5 sprigs fresh thyme
6. Prepare 3 carrots, cut into 3 cm chunks
7. Use 2 sticks celery, cut into 3 cm chunks
8. Prepare 2 tbsp Worcestershire sauce
9. Prepare 1 tbsp cornstarch
10. Take 1 loaf garlic bread, cut into 2 cm pieces
11. Prepare 200 g gruyere cheese

Once preheated add a small amount of oil to the pot, and sear all sides of the chuck roast. Once done set aside on a plate. Add the butter to the pot, and melt. This French onion pot roast recipe is something I have been making for at least a couple of years now.

Step by step to cook French onion pot roast:

1. Put the onions in a medium pot and add about 1/2 cup cold water and a sprinkle of salt. Put the pot on medium heat and simmer until almost all the water has boiled off. Add several tbsp butter and continue cooking. Eventually all the liquid will evaporate and the onions will start frying gently. Keep going, stirring frequently, until the onions are well-browned. Add the cognac and cook until all the liquid has boiled off again. Start to finish, this step will probably take 45 min to 1 hr.
2. Remove the onions from the pot and set them aside. If there are any burned bits on the bottom of the pot, scrape them off and wipe with some paper towel. Season the meat well with salt and pepper. Add a splash of veg oil to the pot and sear the meat until browned on all sides. This should take about 8 to 10 minutes. Remove the meat.
3. Return the onions to the pot and lay in the thyme sprigs. Top with the meat, then add 1 cup of the beef stock (or enough to cover the meat by 2 or 3 cm). Cover, then cook in an oven preheated to 325 F until fork tender. This should take about 2 to 2 1/2 hrs.
4. Carefully pull the pot from the oven and remove the meat. Discard the thyme and skim as much fat as you can from the surface of the broth. Add the remaining beef stock, carrots, celery, and Worcestershire sauce, as well as a pinch of salt and several grinds of black pepper. Put the pot on the stove on medium heat and simmer until the veg are tender, about 30 minutes. Whisk the cornstarch with a few tbsp cold water and stir it into the pot. Simmer a final 2 to 3 min to thicken.
5. Transfer the gravy to a deep baking dish. Carve the meat into bite-sized chunks and nestle it into the gravy. Layer the bread (garlic side up) on top. Put the dish into the oven and broil for 2 or 3 minutes to toast the bread slightly. Grate the gruyere and sprinkle it on top of the bread, and broil about 5 minutes more until melted and bubbly. Serve piping hot.
6. Done and ready to serve!

I have adapted the original recipe and changed it up several times but this is how I make it now. My favorite cut of beef for this recipe is a boneless chuck roast that my grocery store calls a California roast. Use a roast cut from the chuck, or make the dish with boneless or bone-in short ribs or rump roast. This slow cooker pot roast takes all day to cook, but only three or four minutes to prepare. It's a great way to fill your house with a savory aroma, and with condensed French onion soup in the recipe, it's quick to fix.

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