French Dip Pot Roast
“This just might be one of the best ideas you have ever had.” – my husband Cold weather is for pot roast and you cannot convince me otherwise! But we aren’t just making your grandma’s pot roast today that is under-salted and kind of dry – we are making French Dip Pot Roast! Caramelized onions are the base of this delicious dinner and the au jus leftover is going to keep you coming back for more!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place a dutch oven over medium heat.
- Thinly slice your two onions and add to the pot with the butter. Season with salt and pepper and add in the sugar. Stir occasionally until the onions have caramelized. This will take around 45 minutes. Then remove the onions from the pot.
- Preheat your oven to 300F.
- Pat dry your roast and season generously with salt and pepper.
- Sear the roast for about 4 minutes on each side.
- Cover the roast with the onions, french onion mix, beef broth, red wine, and 2 bay leaves. Cover and cook in the oven for 3 hours or until fork tender.
- Shred the roast with a fork – this should be fairly easy if it is tender enough!
- Serve on a toasted roll and covered in melty swiss or provolone cheese. Scoop out the au jus (juices from the meat and broth) and ladle into bowls for dipping!
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