French Onion Chuck Roast

Ingredienser

2 ½ chuck roast

3 yellow onions, thinly sliced

4 garlic cloves

1 tbsp butter

1 tbsp Worcestershire

1 tbsp balsamic vinegar

1 tbsp tomato paste

2 cups beef broth

Salt & Pepper

1 tsp black pepper

1 tsp dried thyme

1 tbsp Dijon mustard

3-4oz finely shredded gruyere (or Swiss)

Finely chopped parsley to top

How to make it

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!

ENJOY!