Dutch Oven Pot Roast With French Onion Gravy

Sear the beef

1. Preheat the oven to 300°F (150°C). Pat your meat dry using paper towels (this will help with the searing). Season the beef liberally with coarse salt and black pepper.
2. Heat the oil in in a large Dutch oven and give the beef a good sear on all sides over medium-high heat. This will take you a good 10 minutes but don't rush it – you want a proper browning on the beef. Once that's done, transfer the meat onto a plate.

Deglaze the pan

1. Add wine to the hot pan (and stand back as it will sizzle and steam). Let the wine simmer and cook down as you scrape any browned bits stuck to the pan loose with your wooden spoon.
2. Lower the heat to medium-low and add the sliced onions, a good pinch brown sugar, salt and pepper. Cook, stirring often, until the onions are softened and slightly caramelized, about 10 minutes.
3. Add the garlic and stir in the Worcestershire sauce, mustard and tomato paste. Pour in the broth and bring to a simmer.

Cook in the oven

1. Place the beef back into the pot, cover tightly with the lid and transfer to the oven. Cook for 2 hours, turning the beef over halfway through.

Add the vegetables

1. Carefully remove the pot from the oven. Add the carrots and potatoes and return to the oven for another 60-90 minutes, or until the vegetables are cooked through and the meat is tender.

Make the gravy

1. Transfer the beef and vegetables onto a platter using a slotted spoon. Cover loosely with kitchen foil and rest while you prepare the gravy.
2. Dissolve the cornstarch in a little cold water and stir into the pan juices. Bring to a low simmer and stir until the gravy thickens. Strain through a sieve if you want to remove the onions and have a smooth gravy. Check the seasoning and adjust if need.
3. Drizzle the beef and vegetables with the gravy, garnish with thyme and serve – delicious!