French Onion Pot Roast www.tiktok.com 60 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Season the pot roast with salt and pepper. 2. Sear the pot roast in a dutch oven with olive oil. 3. Remove the pot roast and set aside. 4. Add butter to the dutch oven and saute thinly sliced onions. 5. Add minced garlic and cook until softened. 6. Sprinkle flour over the onions and stir to combine. 7. Add red wine, Worcestershire sauce, and beef stock to the dutch oven. 8. Add bay leaves. 9. Return the pot roast to the dutch oven and cover. 10. Place the dutch oven in a preheated oven and bake until the meat is tender. 11. Remove the pot roast from the dutch oven and shred the meat. 12. Add shredded meat back into the dutch oven. 13. Add slices of french baguette to the soup. 14. Top with shredded gruyere cheese. 15. Bake until the cheese is melted and bubbly. 16. Garnish with chopped parsley before serving. 1. Season the pot roast with salt and pepper. 2. Sear the pot roast in a dutch oven with olive oil. 3. Remove the pot roast and set aside. 4. Add butter to the dutch oven and saute thinly sliced onions. 5. Add minced garlic and cook until softened. 6. Sprinkle flour over the onions and stir to combine. 7. Add red wine, Worcestershire sauce, and beef stock to the dutch oven. 8. Add bay leaves. 9. Return the pot roast to the dutch oven and cover. 10. Place the dutch oven in a preheated oven and bake until the meat is tender. 11. Remove the pot roast from the dutch oven and shred the meat. 12. Add shredded meat back into the dutch oven. 13. Add slices of french baguette to the soup. 14. Top with shredded gruyere cheese. 15. Bake until the cheese is melted and bubbly. 16. Garnish with chopped parsley before serving. Add Direction Ingredients 2 lbs pot roast 1 pinch salt 1 pinch pepper 3 onions 0.5 stick butter 3 cloves garlic 1 tbsp flour 0.5 cup red wine 2 tbsp Worcestershire 4 cups beef stock 2 bay leaves 1 french baguette 8 oz gruyere - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment oven dutch oven knife cutting board measuring cup tongs spatula Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe