French Onion Pot Roast

This is a fantastic choice when you have a crowd coming for dinner and the weather outside is frosty.  It warms up the house while it bakes and is so comforting.  This, my friends, is total comfort food.

3 - 4 lb pound chuck roast

2 Tbsp olive oil

1 tsp kosher salt

1/2 tsp coarse ground black pepper

4 onions, halved and thinly sliced

4 cups beef broth

2 Tbsp Worcestershire sauce

6 springs fresh thyme

1 French baguette, cut into 1/2" slices

1 cup shredded mozzarella cheese

Preheat your oven to 325 degrees.  

Season the roast with the kosher salt and pepper.  Set aside.

Add the olive oil to a Dutch oven or large pot and heat.  When it ripples and is hot add in the roast and brown it deeply, for 4 - 5 minutes on each side.  

Add onions, beef broth, Worcestershire sauce, and thyme sprigs.  Cook in the oven, covered, for 3 - 3 1/2 hours.

Remove from the oven and remove thyme sprigs.

Turn oven to broil.

Shred the beef in very large chunks.  

Top with sliced baguettes and mozzarella cheese.

Place the pot into the oven, uncovered, and broil until the cheese begins to bubble and brown, about 1 - 2 minutes.  Watch closely for burning.

Serve immediately.  

This is like an all-in-one dinner with tender beef cooked in a rich onion soup broth.  Complete with cheese and toasted baguettes.