French Onion Pot Roast with Gouda Mashed Potatoes

Ingredients

• 14 white onion(800g)
• 21.5 kg chuck roast(1500g)
• 32 teaspoon sugar(8g)
• 46 garlic cloves(18g)
• 51 tablespoon Worcestershire sauce(15g)
• 63 tablespoon flour(24g)
• 70.5 cup red wine(120g)
• 864 ounce beef broth(1814g)
• 93 bay leaf(2g)
• 103 stalk thyme(6g)
• 113 stalk rosemary(9g)
• 121 block gruyere cheese(200g)
• 132 teaspoon white pepper(4g)
• 142 teaspoon garlic powder(6g)
• 152 teaspoon onion powder(6g)
• 162 teaspoon allspice(4g)
• 172 teaspoon complete seasoning(6g)
• 182 teaspoon Kinders Buttery Steakhouse seasoning(6g)
• 196 Idaho potato(1200g)
• 200.5 stick unsalted butter(57g)
• 210.5 cup heavy cream(120g)
• 220.25 cup sour cream(60g)
• 230.75 cup smoked gouda cheese(75g)
• 241 tablespoon garlic paste(15g)
• 251 teaspoon white pepper (for potatoes)(2g)
• 261 teaspoon garlic powder (for potatoes)(3g)
• 271 teaspoon onion powder (for potatoes)(3g)
• 281 teaspoon salt(6g)

Instructions

1. 1Preheat oven to 190°C (375°F).
2. 2Thinly slice the white onions.
3. 3Season the chuck roast with salt, pepper, and garlic powder on both sides. Let it come to room temperature.
4. 4Heat a Dutch oven over medium-high heat. Sear the chuck roast on both sides until browned. Remove and set aside.
5. 5Add a little butter to the pot and let it melt. Add the sliced onions and cook, stirring frequently.
6. 6Sprinkle sugar over the onions and continue to caramelize, adding water as needed to prevent burning.
7. 7Add minced garlic to the onions and cook until fragrant.
8. 8Stir in Worcestershire sauce, then add flour and cook for about 5 minutes.
9. 9Deglaze the pot with red wine, scraping up any browned bits. Let it cook for about 3 minutes.
10. 10Pour in the beef broth and mix well.
11. 11Add bay leaves, thyme, rosemary, white pepper, garlic powder, onion powder, allspice, complete seasoning, and Kinders Buttery Steakhouse seasoning. Stir to combine.
12. 12Return the seared chuck roast to the pot, cover, and transfer to the oven.
13. 13Bake for 2 hours, or until the roast is tender.
14. 14Meanwhile, peel and chop the potatoes. Boil in salted water until fork tender.
15. 15Drain the potatoes and mash them. Add unsalted butter, heavy cream, sour cream, smoked gouda cheese, garlic paste, white pepper, garlic powder, onion powder, and salt. Mix until creamy.
16. 16Once the roast is done, skim off excess oil from the top of the broth.
17. 17Remove the roast, shred or chop as desired, and return to the pot.
18. 18Top with grated gruyere cheese, cover, and return to the oven for 10 minutes to melt the cheese.
19. 19Serve the French onion pot roast over the gouda mashed potatoes.