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French Onion Pot Roast with Gruyère Potatoes
The ultimate low and slow comfort staple with a bit of je ne sais quoi, this recipe is one of my favourite make-ahead that, even after a few days, I’d happily serve to company (yes, even the mashed potatoes!). The sweetness of caramelized onions paired with rich, hearty, slow-cooked beef is made all the more indulgent when paired with ultra cheesy, French-feeling mashed potatoes.
YIELDS
6
TO
8
Ingredients
Roast
- 3 lb chuck roast
- Kosher salt and black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 yellow onions, thinly sliced
- 3 garlic cloves, chopped
- 1 1/2 teaspoons packed brown sugar
- 1/4 cup brandy
- 1 tablespoon all-purpose flour
- 2 1/2 to 3 cups low-sodium beef broth
- 4 sprigs thyme
- 2 bay leaves
Potatoes
- 2 1/2 lb yellow potatoes, peeled and quartered
- 4 garlic cloves
- 4 sprigs thyme
- Kosher salt
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 7 oz gruyère cheese, grated
- 3 1/2 oz mozzarella cheese, grated
Directions
- Preheat your oven to 300°F.
Roast
- Place a Dutch oven over medium-high heat. Using a paper towel, dry off the outside of the roast and season well with salt and pepper. Add the oil to the pan and sear the roast until golden brown, three to five minutes per side. Remove the roast to a baking sheet or large bowl to catch any juices and set aside.
- Turn the heat down to low, add the butter and onions, and season with salt and pepper. Cook for 20 to 25 minutes or until the onions are golden, stirring occasionally. Stir in the garlic and sugar and increase the heat to medium. Cook for five to 10 minutes, stirring frequently, until deeply golden brown and well caramelized.
- Deglaze the pan with brandy and allow to cook away for one to two minutes. Sprinkle the flour over the onions and stir well to combine.
- While stirring, slowly pour in two and a half cups of beef broth. Add the roast back to the pan and, if needed, add more beef broth halfway up the roast. Stir in the thyme and bay leaves, turn the heat to medium-high, and bring to a simmer.
- Place the lid on the pan and transfer the roast to the oven for three to three hours or until the roast is fork-tender. When tender, remove the roast from the oven, leave the lid on, and set aside to rest while you make the potatoes.
Potatoes
- Place the potatoes in a pot and cover with cold water. Add the garlic and thyme, generously season with salt, and boil over medium-high heat. Cook the potatoes until fork tender, 15 to 20 minutes. Drain, discard the thyme, and return the potatoes and garlic to the pot.
- Roughly mash the potatoes and garlic with a masher and add the butter, cream, and buttermilk. Using a hand mixer, beat the potatoes until smooth and creamy. Switch to a heatproof spatula or wooden spoon and gradually stir in the grated Gruyère and mozzarella, adding a handful at a time. Season the potatoes with salt to taste and, if needed, add more cream or buttermilk until the potatoes reach your desired consistency.
Serve
- Pull the beef apart into large chunks using tongs or two forks and serve over the cheesy mashed potatoes with a few ladlefuls of the onion gravy. If you want to get ahead, you can store the beef, sauce and all in the Dutch oven and transfer the potatoes to a greased baking dish. Cover and keep in the fridge for up to three days.
- To reheat, leave the beef covered and place over medium-low heat. Uncover the potatoes and transfer them to a 375°F oven. Cook both for 35 to 45 minutes or until heated through and the potatoes are lightly golden brown and crisp around the edges. Enjoy!
Excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
