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French Onion Pot Roast Shepherd's Pie

Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 3.5 to 4.5 lb chuck roast
  • 3 tsp kosher salt divided
  • 2 tsp black pepper divided
  • 3 tbsp gluten free or regular all-purpose flour
  • 2 tbsp avocado oil
  • 2 medium yellow onions halved and thinly sliced
  • 1 cup diced carrots 2 to 3 large
  • 4 garlic cloves smashed
  • 1 1.4 oz packet French onion soup mix
  • 2 tsp Dijon mustard
  • 1/2 cup dry red wine can sub more beef broth
  • 1 1/2 cups beef broth
  • Leaves from 8 to 10 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup frozen peas
Mashed Potatoes
  • 1 1/2 lb potatoes about 4 medium, peeled and cut into 1/2-inch pieces
  • 2 tbsp butter
  • 1/4 cup milk or chicken broth for dairy free
  • 1 tsp salt
  • 1/4 tsp pepper

Method
 

  1. Prep the beef. Heat the oven to 275°F. Cut the roast into 3 or 4 large pieces, pat dry, and season with 2 tsp salt and 1 tsp pepper. Dredge each piece in flour and shake off the extra.
  2. Sear. Heat the avocado oil in an oven-safe braiser or Dutch oven over medium-high. Sear the beef until deeply golden on all sides, 4 to 6 minutes per side, working in batches if needed. Move to a plate.
  3. Cook the veggies. Turn the heat to medium. Add the onions, carrots, garlic, and the remaining salt and pepper. Cook, stirring now and then, until the onions are soft and lightly golden, about 8 minutes.
  4. Build the gravy. Stir in the onion soup mix and Dijon. Pour in the wine and scrape up all the browned bits. Add the broth, thyme leaves, and bay leaf and let it simmer for 3 to 4 minutes.
  5. Braise. Nestle the beef and its juices back in the pot. Cover and braise in the oven for 3 hours. Uncover, raise the oven to 300°F, and cook 30 more minutes.
  6. Make the potatoes. While the beef finishes, put the potatoes in a pot and cover with cold water. Cover and bring to a boil, then uncover and simmer until very tender, 10 to 15 minutes. Drain and mash with the butter, milk or broth, salt, and pepper.
  7. Shred. Let the beef rest 10 minutes. Pull out the bay leaf, then shred the beef right in the pot with two forks. Stir in the frozen peas.
  8. Top and bake. Set the oven to 350°F. Spread the mashed potatoes over the beef and bake about 20 minutes, until hot and the gravy is bubbling up around the edges.
  9. Broil (optional). For a golden top, broil 3 to 4 minutes and watch it closely. Serve right away.