Onion Soup Pot Roast
Delicious shredded pot roast in a creamy onion soup gravy.
Servings: 8 people
Cost: 20
Ingredients
- 3 –4 onions sliced
- 3 –4 pound chuck roast
- 2 –4 tablespoons olive oil
- 2 cans condensed onion soup
- 1 cup beef stock
- 2 tablespoons quick-acting flour Wondra
- Chopped green onions for stirring in at the end
Instructions
Sear the roast.
- Heat 2–4 tablespoons olive oil in a large Dutch oven over medium-high heat. Pat the 3–4 pound chuck roast dry and sear on all sides until deeply browned.
Add onions and soup.
- Add the 3–4 sliced onions around the roast. Pour in 2 cans condensed onion soup and 1 cup beef stock. The liquid should come about halfway up the roast.
Cook until fork-tender.
- Cover and simmer on low (or bake at 300°F) for 3–4 hours, or until the roast is fall-apart tender and the onions have melted into the gravy.
Shred the roast.
- Remove the roast from the pot and shred it with two forks. Skim excess fat from the cooking liquid if desired.
Thicken the gravy.
- Whisk 2 tablespoons Wondra into the hot cooking liquid and let it simmer for a few minutes until slightly thickened.
Return meat to gravy.
- Add the shredded roast back into the pot, stirring to coat everything in the onion gravy.
Finish with green onions.
- Stir in the chopped green onions just before serving for a fresh, bright finish.
Nutrition
Calories: 643kcal | Carbohydrates: 7g | Protein: 66g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 233mg | Sodium: 336mg | Potassium: 1237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 7mg
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