Tender Pot Roast French Onion Soup Food

TENDER POT ROAST FRENCH ONION SOUP

Steps:

• Season the chuck roast with salt, pepper and enough onion powder to cover the entire piece of meat
• Sear all the sides in a pan, over med/high heat, with some olive oil
• Turn the heat under the pan to low
• Transfer the roast to the slow cooker set to low
• Add to the slow cooker 3 cups of water that's been mixed with 3 tsp of better than beef bouillon
• Wipe out the pan if any bits got burnt, add a little more olive oil and the onions to the pan
• Sprinkle a bit of salt on top, to help caramelize and cook for 10-15 minutes, stirring every few minutes
• Transfer this to the slow cooker
• Cook on low for 8 hours
• Scoop out the onions and move them to a soup pot
• Transfer the meat to a cutting board, remove any fat and discard, shred the the beef with two fork it should fall apart, transfer that to the soup pot
• Strain the liquid and run it through a gravy sepparator, pour all the good liquid into the soup pot
• Heat the oven to broil
• Slice up the french bread, place it on a baking sheet and broil one side for a few minutes until toasted
• Spoon the soup into an oven safe (broil is 550 degrees so safe enough for that) bowl, top it with the toasted side of the bread facing the soup, add the shavings of gruyere cheese and parmigiano reggiano
• Place the bowls on the baking sheet, under the broiler until the cheese melts
• Serve!

SLOW COOKER POT ROAST WITH FRENCH ONION SOUP

Steps:

• Cut the roast into 4 to 6 large chunks and place them in the slow cooker . Add the French onion soup and mushrooms. Cover and cook on low for 8 to 10 hours, or until very tender. Or cook on high for 4 to 5 hours.
• If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
• Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
• Serve the gravy with the beef (cubed or shredded) and mushrooms.
• Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.

TENDER POT ROAST

Steps:

• Pre heat oven to 300 degrees.
• Season roast with salt and pepper on all sides.
• In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
• Brown meat on all sides in dutch oven, this should take about 10 minutes.
• If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
• Once browned remove meat from pot and place on a deep plate (to catch the juices).
• Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
• Add garlic and cook until fragrant, about 1 minute.
• Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
• Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
• Add water until liquid comes halfway up sides of the meat.
• Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
• Place in oven, be sure to turn the meat over every 30 minutes or so.
• Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
• Remove meat from pan onto serving plate, cover with foil.
• Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
• Thicken if desired.