Say “YUM” if you would try this FRENCH ONION CHUCK ROAST by @shredhappens
This is one of those meals that will make you feel like a chef. I love chuck roast, and this French onion soup twist on it came out so good. Chuck roast is a relatively inexpensive piece of meat and the oven does all the work. This time, I added caramelized onions along with the meat. Then covering it in a dusting of shredded gruyere to give it that French onion soup vibe. SO GOOD.
Eat it as is, with some mashed potato, rice, or in between some sourdough.
1.First, season the chuck roast on all sides with salt & pepper. Set aside.
2.Next, make the caramelized onions in an oven safe dish. Add the butter & onions to a pan. Cook on low until translucent, stirring every few mins. This takes time, so just let it do its thing, & stir every 5 mins or so. Takes about 20-25 mins in total, but this step makes the entire dish.
3.When the onions look translucent, stir in the tomato paste, Worcestershire, balsamic, & thyme. Stir well.
4.Add the chuck between the onions. Add the bone broth and garlic, cover with a lid (covered is important!) and cook at 350F for 3 hours. I tend to do 1 hour plus 30 mins for each pound. So if its 2.5lbs, put it in for 3 hrs.
5.Pull the roast out & shred using two forks. Stir so the onions & broth coat the meat. Taste and adjust salt and acidity. Put back in the oven at 425F for 30-45 mins.
6.Remove, top with finely shredded cheese, put back in the oven to broil for 2 mins.
7.Finish with finely chopped parsley for color.
8.Serve is is, over mashed potatoes, cauliflower mash, regular rice (or kaizen lowcarb rice), or perfect as a sandwich in between toasted bread.
If you make it, be sure to let me know on SHREDHAPPENS!
