A cozy meal for a snowy March day.
French Onion Pot Roast
2 tbsp avocado oil
S&P
3 to 4 lb chuck roast
3 large yellow onions, thinly sliced
2 tbsp butter
2 tbsp balsamic vinegar
5 cloves garlic, minced
1/2 cup dry white wine
2 bay leaves
2 sprigs rosemary
2 sprigs thyme
2 tbsp cornstarch
2 tbsp water
Gruyere cheese
Season roast on all sides with S&P. Heat avocado in a large pan over medium high heat. Sear roast on all sides and add to the crockpot. Reduce the heat of the pan to medium. Melt the butter and add the onions. Cook and Caramelize for 15 minutes. Add the garlic and balsamic vinegar and cook 5 minutes longer. Add the wine and cook 5 more minutes.
Add the onions to the crockpot over the meat. Add beef broth, thyme, rosemary and bay leaves. Cover and cook on low for 6-8 hours. Remove the bay leaves and shred the beef. Stir in the cornstarch slurry (cornstarch and water stirred together) cover and cook on high for 5-10 more minutes. Add Gruyere cheese if desired and allow to melt. Serve over mashed potatoes. Enjoy!!
Gruyere Mashed Potatoes
3 lbs yellow potatoes, peeled and chunked and boiled to fork tender
4 oz Gruyere cheese
1/2 cup butter
1/2 cup heavy cream
Salt to taste
#easydinnerideas #familydinner #crockpotrecipes #beefroast