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French Onion Pot Roast | The Keto Kitchen

Recipe

French Onion Pot Roast

Onion-seasoned beef is nestled in a bed of cooked onions, red wine, thyme, and broth, then braised until ridiculously tender, shredded, and topped with cheese.

By keto

French Onion Pot Roast

Time210 min·Serves6

Ingredients

1 (3 1/2-lb.) boneless chuck roast

1 (1-oz.) packet onion soup mix

1 tsp. freshly ground black pepper

1 tbsp. plus 1/2 tsp. kosher salt, divided

2 tbsp. neutral oil, divided

4 medium or 2 large yellow onions, halved, sliced into 1/2" wedges

1/2 c. dry red wine 

3 c. low-sodium beef broth

1 small bunch fresh thyme, plus more for serving  

1 1/2 c. shredded Gruyère

Toasted baguette, sliced, for serving 

Method

I

Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix, pepper, and 1 Tbsp. salt until large pieces of soup mix are broken down. Season beef all over with seasoning mix.

— keto

II

In a large, high-sided, enameled cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil, swirling to coat pan. Cook beef until just starting to brown, 3 to 4 minutes per side. Transfer to a plate.

III

In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onions; season with remaining 1/2 tsp. salt. Cook, stirring occasionally, until onions are starting to brown, about 10 minutes. Add wine and cook, stirring frequently, until liquid is slightly reduced, 2 to 3 minutes. Pour in broth and return beef to skillet. Add thyme and bring to a simmer over medium-high heat. Cover skillet with a lid or foil and transfer to oven.

IV

Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours.

V

Transfer beef to a cutting board. Remove and discard thyme. Return skillet to medium heat and bring sauce to a simmer. Cook, stirring occasionally and skimming fat off surface with a ladle, until liquid is reduced by about half, about 15 minutes. Shred beef into large pieces with a fork and return to skillet.

VI

Heat broiler to high. Top skillet with cheese. Broil, watching closely, until cheese is melted and starting to brown in spots, about 5 minutes.

VII

Top with more thyme. Serve with sliced baguette alongside.

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