Imported from Instagram
French Onion Pot Roast Soup
A hearty Sunday-dinner soup combining seared chuck roast, vegetables, red wine, and beef broth with sautéed onions, carrots, and potatoes. Slow-braised beef is shredded back into the pot for a warming, savory bowl.
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Ingredients
- chuck roast (Cut into cubes; reserve a few pieces separately before braising, as described in the transcript.)
- salt (For seasoning the beef; amount not stated.)
- black pepper (For seasoning the beef; amount not stated.)
- garlic powder (For seasoning the beef; amount not stated.)
- onion powder (For seasoning the beef; amount not stated.)
- oil (For searing; amount not stated.)
- onions (Mirepoix portion; amount not stated.)
- carrots (Mirepoix portion; additional carrots are added later; amounts not stated.)
- celery (Mirepoix portion; amount not stated.)
- garlic (Minced; amount not stated.)
- tomato paste (Amount not stated.)
- flour (Amount not stated.)
- red wine (For deglazing; amount not stated.)
- beef broth (Used in the braise and to deglaze the onion pan; total amount not stated.)
- beef base (Amount not stated.)
- Worcestershire sauce (Transcript sounds like “wedge your sister sauce”; interpreted as Worcestershire sauce. Amount not stated.)
- thyme (Amount not stated.)
- bay leaves (Amount not stated.)
- butter (For sautéing the sliced onions; amount not stated.)
- onions (Sliced for the onion portion; amount not stated.)
- potatoes (Amount not stated; added with the later carrots.)
Steps
- 1
Cut the chuck roast into cubes. Keep a few pieces aside in a stainless-steel pan, as the cook says he saved some for the onion step.
- 2
Season the beef cubes on all sides with salt, pepper, garlic powder, and onion powder.
- 3
Heat oil in a Dutch oven. Sear the beef in batches until browned on all sides, then remove it from the pot.
- 4
In the same pot, sauté the mirepoix—onions, carrots, and celery. As the vegetables release water, scrape the browned fond from the bottom of the pot.
- 5
Add the minced garlic and sauté until fragrant.
- 6
Add the tomato paste and cook until it turns brick red.
- 7
Add the flour and cook for about 2 minutes.
- 8
Pour in the red wine to deglaze the pot, scraping up any remaining browned bits. Let the wine reduce by half.
- 9
Pour in the beef broth. Add the beef base, Worcestershire sauce, thyme, and bay leaves.
- 10
Return the seared beef to the Dutch oven and bring the liquid to a simmer.
- 11
Cover the Dutch oven and cook in a 325°F oven for about 2½ hours.
- 12
Meanwhile, melt butter in the stainless-steel pan holding the reserved beef pieces. Add the sliced onions and sauté over medium heat, stirring every few minutes, until they begin to look like the appearance shown in the video.
- 13
Add beef broth to the onion pan and deglaze it, scraping the bottom of the pan.
- 14
Add the sautéed onions and their broth to the Dutch oven.
- 15
Add the carrots and potatoes. Simmer uncovered for about 30 minutes.
- 16
After about 30 minutes, shred the beef and return it to the pot.
Notes
The source provides no ingredient quantities or servings, so these cannot be specified reliably. The onion sauté's endpoint is shown but not described clearly in the transcript. No serving or finishing instruction is stated.
Nutrition per serving
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