Description
A delicious twist on a classic pot roast, infused with caramelized onions and aromatic herbs, perfect for family gatherings.
Ingredients
Scale
- 3–4 pounds pot roast
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup French onion soup
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season the pot roast with salt, pepper, thyme, and paprika. Sear the roast in the pot until browned on all sides, about 5-7 minutes.
- Remove the roast and set it aside. Add sliced onions and garlic to the pot, cooking until the onions are caramelized, about 10 minutes.
- Pour in the beef broth and French onion soup, stirring to combine.
- Return the pot roast to the pot, cover, and place it in the preheated oven.
- Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
- Remove from the oven, let it rest for a few minutes, then slice and serve, garnished with fresh parsley.
Notes
Pairs well with creamy mashed potatoes, buttery egg noodles, or a simple side salad. Ideal for soaking up the sauce with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg