French Onion Roast Beef Recipes

FRENCH ONION ROAST BEEF | SLOW COOKER RECIPE

Steps:

• To begin, season your chuck roast on both sides with the salt and pepper.
• Heat the oil in a large cast iron skillet over medium high heat, until the oil is shimmering and hot, but not smoking.
• Place your roast in the skillet and let it sit for 3-5 minutes, or until it is nicely seared. Turn it over and sear the other side. Transfer the roast to a dish and set it aside for now.
• Add the ghee or butter and sliced onions to the skillet and cook on medium low heat for 5-10 minutes, or until the onions are slightly softened and a touch golden.
• Place half of your onions in the slow cooker.
• Place your roast into the slow cooker and top with the remaining onions.
• Add in the beef broth, Worcestershire sauce, vinegar, thyme, garlic and bay leaf.
• Cover your slow cooker and set it to low. Cook for 6-8 hours.
• When your roast has finished cooking, transfer it to a serving platter.
• Combine the tapioca starch and cold water, whisk them smooth.
• Turn your slow cooker to high, and add the starch water to the broth. Let this cook for a few minutes to thicken up into a gravy.
• Enjoy!

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

FRENCH ONION POT ROAST (SLOW COOKER RECIPE)

Steps:

• Add carrots, celery and onions to the bottom of the slow cooker.
• Mix flour, salt and pepper together in a small bowl.
• (Optional) Trim any fat on the sides off of the roast and rinse with water.
• Pat the beef dry with paper towels. Using your fingers, add flour mixture to cover the roast. (My roast this time was taller than I usually get it and it was tied for me. You can tie yours with kitchen twine if you want.)
• Heat 1-2 tablespoons of oil in a large dutch oven on medium to medium high heat for to 4 minutes. Add roast to heated pan and heat to sear for 2 to 4 minutes on each side. (Add more oil if needed and lower heat if necessary.) Use tongs to flip the roast and to hold the roast on its ends and sear for one minute.
• Add the seared beef roast on top of the vegetables. Add french onion soup to the slow cooker. (If using condensed soup, add 1 cup of water to the slow cooker.)
• Cook roast in slow cooker on low for 8 to 9 hours or high for 5 hours.
• Serve with vegetables from the slow cooker and mashed potatoes or noodles.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Steps:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

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.

FRENCH ONION POT ROAST

Steps:

• In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
• Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
• In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
• Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
• To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
• Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!

FRENCH ONION ROAST BEEF

Steps:

• Place frozen or fresh onions on the bottom of the crockpot.
• Place roast on top the onions.
• Pour the can of French Onion soup and Worcestershire over roast.
• Sprinkle the packet of onion soup mix on top.
• Cook for 6.5 hours on high.

SLOW COOKER FRENCH ONION ROAST BEEF

Steps:

• Place the rump roast in the bottom of the slow cooker pot. Add two cups of sliced carrots.
• Pour in one can of French onion soup and one can water, or 20 ounces of homemade. Sprinkle with pepper and also salt if using homemade French onion soup.
• Cover and cook on HIGH for 5 to 6 hours or on LOW for about 10 hours, depending on how well done you want your roast. If a more rare roast is desired, check the beef at about 3 hours on HIGH or 7 hours on LOW.
• About 10 minutes before serving, remove the roast to a cutting board, and the carrots and onions to a bowl, leaving the broth in the slow cooker. Wisk the cornstarch or flour with a little bit of water ( enough to make a thin paste) and pour into the broth, stir well for about 1 minute, and leave to thicken while you slice the beef. You can also remove the broth to a small pot and prepare the gravy on the stove, by bringing the broth to a boil, adding the cornstarch mixture and wisking for 1 minute. The stove top method will result in a slightly thicker gravy.
• Top sliced beef with the gravy, and serve with whatever sides you like.