Delicious French Onion Pot Roast

Position a rack in the center of the oven and preheat the oven to 275ºF.

Pat down your chuck roast and season generously with salt, onion powder, garlic powder, thyme, and pepper on all sides.

Heat a Dutch oven over medium high heat. Add the butter and a splash of oil.

When the butter melts and starts to crackle, add the chuck roast and sear on all sides for about 2-3 minutes per side. Remove to a plate.

Add 1 onion to the bottom of the Dutch oven

Add the chuck roast back in to the dutch oven along with the the other onion and garlic,

Combine 2 cups of beef broth, Worcestershire sauce, apple cider vinegar, and sugar.

Pour the liquid over the roast should come half way up the chuck roast, if it doesn’t add additional broth until half of the chuck roast is submerged.

Add bay leaves and cover the dutch oven with a lid and let braise in the oven for 1 hour and 30 minutes.

Remove the pot from the oven, check for doneness and continue braising for an additional 1 to 2 hours or until fork tender.

Remove the meat from the dutch oven. Skim any fat on top.

Combine 2 tablespoons of the cornstarch and remaining broth in a small bowl or mason jar.

Heat the dutch oven over the stove on medium-high heat, add the cornstarch mixture to the pot while stirring. Let the gravy regain a simmer. If the gravy is still thin, use the remaining tablespoon of cornstarch dissolved in 2 tablespoons of water, let cook an additional 1-2 minutes.