Roast with Onions Recipe

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Prep Time15

Cook Time1 30

Course: Entree

Cuisine: American, French

Keyword: dutch oven, french onion, onion soup mix, roast

Servings:

Author: Justine

Equipment

1 dutch oven
1 tongs

Ingredients

3 pounds pot roast chuck roast is best to shred, sirloin tip roast was used here (leaner, to slice)
3 tbsp olive oil
2 packets onion soup mix
2 large onions sliced
3 tbsp garlic minced
20 oz beef broth
1 cup water can use all beef broth but it will be saltier

Instructions

Set Dutch oven over medium high heat with oil inside. Blot dry the outside of the roast and pour onion soup mix on a plate or cutting board. Coat outside, press down to coat the outside of the roast.
When oil is hot set inside to brown the outside, flip over to other side to brown. Remove and set aside. Turn heat down to medium. Slice onions into 1/2 inch thick pieces.
Add 1/2 cup of your broth to deglaze / scrape off stuck on pieces of soup mix off the bottom of the pot. Add all onions and cook to soften and reach a dark brown color, about 5 minutes.
Add garlic, stir. Pour in remaining broth and set roast on top of onions.
Cover with lid and reduce heat to low medium flame. Slow cook for 1.5 hours, flip roast over and spoon some onions over the top. Cover again for another 30 minutes (for leaner cuts). Slice and serve with caramelized onions on top.
* For fattier cuts if you want them tender enough to shred check with two forks, if it is tough to pull apart make sure there is enough liquid (may need to add another 1/2 cup) and cook for another 30 minutes, then check tenderness again until it easily shreds.

Notes

Frozen Roast with Onions

Cook time for frozen roast on stove is closer to 4-5 hours. Beyond 2 hours continue checking the liquid level. Add 1/2 cup at a time and check every 30 minutes, remove when internal temperature reads 145 degrees F. Let roast rest for 10 minutes before slicing and serving

Nutrition