French Onion Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked beef chuck roast and caramelized onions in a thyme-and-wine gravy, topped with melted Gruyère and toasted bread. A cozy, sophisticated take on French onion soup as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3½ to 4 pound beef chuck roast (set out 30 minutes prior to searing)
- kosher salt
- 2 tablespoons avocado oil
- 4 tablespoons unsalted butter
- 4 large yellow onions (halved and thinly sliced)
- 1/2 cup dry red wine ( like merlot, malbec or pinot noir)
- 2 tablespoons (heaping) unbleached all-purpose flour
- 4 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 10 sprigs fresh thyme
- 1 French baguette (sliced)
- 8 ounces gruyere cheese (freshly shredded)
At a glance
PER SERVING · TIME 230M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 20m
- Cook
- 2h 30m
- Sodium
- 1351mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1109mg
- Calcium
- 428mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 80M
- SODIUM
- 1351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.