French Onion Pot Roast Soup

Cut the chuck roast into cubes and season all sides with salt, pepper, garlic powder, and onion powder.

Heat oil in a Dutch oven and sear the beef in batches until browned on all sides; remove and set aside.

In the same pot, sauté the diced onion, carrot, and celery until softened.

Add tomato paste and cook until it turns brick‑red, then stir in flour and cook for about two minutes.

Deglaze the pot with red wine, reducing it by half.

Add beef broth, beef base, thyme, and bay leaves; return the browned beef to the pot and bring to a simmer.

Cover and place the pot in a 325°F oven for about two and a half hours.

Meanwhile, melt butter in a stainless‑steel pan and sauté sliced onions over medium heat until golden.

Add the sautéed onions, additional beef broth, carrots, and cubed potatoes to the soup and simmer uncovered for about 30 minutes.

After simmering, shred the beef and return it to the pot; stir to combine and serve hot.