Ingredients
Method
Preparation
- Preheat the oven to 300°F (150°C).
- In a large oven-proof pot, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper and brown it on all sides in the pot.
- Remove the roast and set it aside. In the same pot, add sliced onions and cook until they are soft and caramelized.
- Stir in the French onion soup mix and beef broth, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot, cover, and transfer it to the oven.
Cooking
- Cook for about 3-4 hours, or until the meat is tender and easily shredded with a fork.
Serving
- Serve hot, garnished with fresh thyme if desired.
Nutrition
Notes
For a lighter version, you can substitute the beef chuck roast with a lean cut like sirloin and use vegetable broth for a different taste. To store leftovers, let the pot roast cool down completely. Place in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave until warmed through.