French Onion Pot Roast

1Pat all sides of chuck roast dry with paper towels.

2Heat oil in a large Dutch oven or oven-proof pot over medium-high heat. Once oil is smoking, add roast. Sear until a deep brown crust forms on bottom of roast, and it can be lifted easily from pot, about 2 mins. Turn roast over and repeat browning process on all sides. Transfer roast to a plate.

3Remove pot from heat. Carefully pour in ¼ cup (60 mL) beef broth. Stir, scraping up any browned bits from bottom of pan, with a spatula.

4Stir in sliced onions and sugar. Return pot to stovetop over medium-low heat. Cook, stirring often, until onions start to caramelize, about 10 mins. Stir in balsamic vinegar and salt. Continue cooking, stirring often, until onion reduces by half, about 15 mins.

5Meanwhile, position rack in lower third of oven. Preheat your oven to 150°C (300°F).

6Stir minced garlic into onions and cook for 2 mins. Stir in tomato paste until combined, then add dehydrated onion flakes, onion powder, granulated garlic, parsley, thyme and pepper. Cook, stirring, for 2 more mins.

7Place chuck roast over onions. Pour in wine, red wine vinegar and remaining 2 cups (500 mL) beef broth, making sure that onions are covered by liquid. Add bay leaves. Partially cover pot with lid, then bring to a gentle simmer.

8Cover pot with a tight-fitting lid, then transfer to oven. Roast for 2 hr. Carefully remove pot from oven and flip roast over (using a spatula or two). Continue roasting, covered, until beef is tender, about 1 hr 30 mins.

9Remove pot from oven and set aside, covered, for 15 to 30 mins.

10To serve, carefully transfer roast to a cutting board. Use tongs to gently hold the roast while slicing with a serrated knife. Discard bay leaves from gravy. Season with salt to taste, if desired. Serve roast and gravy with French Onion Crostini and your favourite mashed potatoes, if desired.