Good afternoon, we are going to share those Again looking for a french onion pot roast recipe that is Delicious How to making it is very easy. Just need patience and persistence. So that french onion pot roast has aroma and taste that can to arouse appetite.

In order for the taste of french onion pot roast, you need to pay attention first from the type of ingredients, then selection of ingredients that are fresh to how to make and serve it. No need Confused if want to prepare french onion pot roast delicious as long as you know the trick and how to make this dish able be serving very special.

Ingredients and seasonings used in prepare

1. Prepare 4 large onions, thinly sliced
2. Take 1/2 cup cognac
3. Take 1-1.3 to 1.8 kg beef pot roast (chuck or blade)
4. Take 3 cups beef stock
5. Prepare 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. Prepare 1 loaf garlic bread, cut into 2 cm pieces
11. Prepare 200 g gruyere cheese

Preheat the Instant Pot or Instant Dutch oven to saute. 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.

How to make 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!

Remove from the oven and use a spatula or two to carefully flip the pot roast over & nestle it back into its onion bath. REST: Once the beef is fork tender, transfer the dutch oven to a trivet. Add carrots, celery and onions to the bottom of the slow cooker. Mix flour, salt and pepper together in a small bowl. (Optional) Trim any fat on the sides off of the roast and rinse with water. Pat the beef dry with paper towels.

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