Step-by-step instructions
- Preheat your oven to 325°F.
- Season the beef roast generously with salt and pepper.
- In a large Dutch oven, sear the beef roast on all sides until browned; remove it and set aside.
- In the same pot, add onions and garlic and cook until softened.
- Deglaze the pot with red wine, scraping up any flavorful brown bits.
- Add in the beef broth, balsamic vinegar, brown sugar, and thyme.
- Return the beef roast to the pot, cover it, and transfer it to the oven.
- Braise the beef roast for 3-4 hours, until the meat is tender and falling apart.
- Remove the pot from the oven and shred the beef using two forks.
- Top the shredded beef with Gruyère cheese and broil until melted and bubbly.
- Serve hot and enjoy the explosion of flavors!
Best ways to enjoy it
This dish shines when plated creatively. Serve the Slow-Braised French Onion Beef Roast alongside a mound of creamy mashed potatoes for a velvety bite that complements the beef. Meltingly soft sautéed green beans or a crisp arugula salad can elevate your meal even further while adding color and freshness to your plate.
Keeping leftovers fresh
To keep your Slow-Braised French Onion Beef Roast fresh, store it in an airtight container in the refrigerator for up to 3 days. If you plan to enjoy it later, this dish freezes beautifully. Just make sure it’s completely cooled before transferring it to freezer-safe containers. You can reheat it on the stovetop or in the microwave, but don’t forget to melt that Gruyère cheese on top for the best experience!
Pro chef tips
- For an extra depth of flavor, consider marinating the beef roast overnight in the wine and seasonings.
- Experiment with adding herbs like rosemary or bay leaves for a different aromatic profile.
- Make use of the pot drippings! After shredding the beef, consider drizzling some of the cooking liquid over the top to enhance the flavor before serving.
Creative twists
- Spice it up: Try adding a pinch of red pepper flakes for a little heat.
- Diet-friendly version: Replace the beef roast with a hearty chuck of portobello mushrooms for a vegetarian take.
- Cheese swap: If Gruyère isn’t available, use Swiss cheese or a creamy cheddar for a different flavor twist.
FAQs
What is the prep time for this recipe?
The prep time is about 20-30 minutes, but the total cooking time is approximately 3-4 hours due to the slow braising process.
Can I use a different cut of beef?
Yes! While this recipe is great with beef roast, you could use chuck roast or brisket as alternatives.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, ensure they reach an internal temperature of 165°F for safety.
