French Onion Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A braised chuck roast with caramelized onions, beef broth, and herbs, topped with melted provolone and toasted bread. It combines the rich comfort of pot roast with the deep onion flavors of French onion soup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds chuck roast
- fine sea salt (to taste)
- fresh ground black pepper (to taste)
- 2 tablespoons avocado oil (or other neutral cooking oil)
- 2 tablespoons unsalted butter
- 3 large yellow onions (thinly sliced (about 6-7 cups sliced))
- 4 cloves garlic (minced)
- 3 cups beef broth (low sodium or beef stock)
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons cornstarch
- 4 tablespoons water (for the cornstarch slurry)
- 2 cups provolone (or Gruyere, shredded)
- fresh parsley (chopped)
- thick slices of baguette or crusty French bread (toasted)
At a glance
PER SERVING · TIME 300M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 4h 30m
- Sodium
- 771mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 291mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.