Chef Nyesha Arrington couples two of her favorite recipes — French onion soup and pot roast — by combining the soup’s elements of caramelized onions and broiled cheese with the roast’s savory juices.
She starts by caramelizing the onions on medium high heat: “A.B.C. Always be caramelizing.” As the onions are simmering, she seasons the chuck roast with salt, and sears the outside of the meat in a pan full of melted butter and thyme.
Next, she makes the French onion soup-inspired seasoning with dehydrated onions, dehydrated beef powder, paprika, onion powder, and dehydrated garlic. After sprinkling it on top of the roast, she adds a layer of ketchup. “I know it looks funky, I know it’s weird, but this ketchup is going to create a kind of caramelized crust on the top that’s going to be amazing,” she says. She tops the roast with the caramelized onions and puts it in a dutch oven, then roasts it in the oven for three and a half hours.
Lastly, she pushes French onion soup concept one step further. She toasts pieces of bread to make crostini, and broils cheese on top. Once it’s grilled to her liking, she adds a slice of the roast, and bathes the entire dish in its jus. See the recipe below.
Yields 10-12 servings
3lbs lb Chuck Roast (trimmed)
4oz Provolone Cheese
1 French Baguette, thick sliced
4 TBSP Grapeseed Oil
2ea yellow Onions (Sliced in ¼” half moons)
1 Bottle Sherry
5 sprigs Thyme, fresh
2ea Bay Leaves, fresh
2 TBSP Italian Parsley, fresh
2qts Beef Stock
French Onion Soup Mix
½ Cup Dehydrated Onion Flakes
1 oz Beef Bouillon Powder
½ TSP Onion Powder
½ TSP Paprika
¼ TSP Garlic Powder
½ TSP Kosher Salt
¼ TSP Black Pepper
- Preheat oven to 275f degrees
- In a small bowl toss together french onion soup mix ingredients and combine. Set aside.
- Heat grapeseed oil & 1 tbl butter over medium heat in a pan. Sear beef on all sides for about 5 minutes.
- Remove beef and add to dutch oven.
- Cover beef with layer of ketchup
- Sprinkle french onion soup mix over chuck roast.
- Sprinkle onions along the side and on top of chuck roast.
- Add beef stock or until dutch oven is nearly ½ filled
- Add ¼ cup Sherry to dutch oven
- Place fresh thyme sprigs, italian parsley and bay leaves around/on top of chuck roast and cover.
- Roast for 3 hours or until tender
- Rest beef in beef stock until cooled
- Strain jus and set aside
- Slice and toast baguette
- Slice rested beef and place on top of toasted baguette
- Top with provolone cheese and melt in broiler for 3 minutes or until cheese is fully melted and slightly brûléed
- Serve with broth and enjoy!