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Culinary Corner: French Onion Pot Roast with Toasted Baguettes and Cheese

 

 

As temperatures can still be chilly across the country, this hearty meal will be sure to warm you up! This recipe is shared from our corporate Culinary Director Specialist, John Tolbert.

Ingredients:

3-4 pound chuck roast
2 Tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
4 yellow onions, halved and thinly sliced
4 cups beef broth
2 Tablespoons Worcestershire sauce
6 sprigs fresh thyme
1 French baguette, cut into 1/2″ slices
1 cup gruyere cheese, shredded

Instructions:

  1. Preheat your oven to 325 degrees F.
  2. Season the chuck roast with the Kosher salt, pepper and thyme.
  3. Add the vegetable oil to a pan and heat. When it is hot, add in the roast and brown, deeply, for 4-5 minutes on each side.
  4. Add onions, beef broth, Worcestershire sauce and thyme and cook covered, for 3 – 3 1/2 hours.
  5. Remove from the oven and remove thyme sprigs.
  6. Turn oven to hi-broil.
  7. Shred the beef in very large chunks.
  8. Top with sliced baguettes and Gruyere cheese.
  9. Place the pot into the oven, uncovered, and broil until the cheese begins to bubble and brown, about 1-2 minutes.

 

Enjoy!

 

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