Recipes

French onion pot roast

Chamberlain locker roast. Slow cooker. Onions do the work. Mash on the side.

TonightThaw

Morning10 min

Cook8 hr low

Plate20 min

Log these two

8 servings · about 1 cup meat and onions

273 cal 34g protein 14g carb 9g fat

MyFitnessPal · French onion pot roast

6 servings · about ⅔ cup

184 cal 6g protein 34g carb 3g fat

MyFitnessPal · Cheddar mash

One of each is 457 cal and 40g protein. Log 1.5 roast if the plate looks bigger than a cup of meat.

This roast. Leave it whole. Pull the netting after.

If the roast is still icy, thaw it in the fridge. Do not drop a frozen brick in the cooker in the morning.

1 · PolesStem on top, root on the bottom. That line is the grain.

2 · HalveSplit it root to stem. Not across the equator.

3 · SliceFlat side down. Quarter inch, with the grain. Leave the nub.

4 · StrandsSoup ribbons. Too thin they vanish. Too thick they stay crunchy.

Slice the onions poles to poles, about a quarter inch.
Cut the carrots and celery into big chunks.
Optional, 10 minutes: brown the roast, then wilt the onions in the drippings. Skip if you are late.
Onions on the bottom. Roast on top, whole, netting on. Veg around it.
2 cups water, 1½ Tbsp beef base, 2 Tbsp Worcestershire, 4 garlic, thyme, bay. Pour around, not over, if you browned it.
Low about 8 hours. Salt at the end.

Whole roast stays juicier. Pull the netting off after it is done.

Boil 2.5 lb baby potatoes 15 to 20 minutes. Drain hard. Mash with ⅓ cup 2%. Splash more only if stiff.
Scatter ½ cup cheddar over the hot mash. Do not stir it in.
Lift the roast, cut off the netting, slice or shred.
Onions and broth are the soup. Spoon that over the meat and mash.

Leftover roast and broth keep. Coworking lunch is a cup of meat and onions, skip the mash if you want it lighter.