My mission when creating this recipe was to have the finished product be a pot roast cooked in French onion soup and I was successful. The one thing you need to be cautious of when caramelizing the onions is burning them. You want them a deep brown caramel color but burning them will give your broth a bitter flavor rather than the full rich flavor of French onion soup. If you are doing a round of Whole30, omit the honey from the recipe to make it compliant.
This pot roast combines the flavors of french onion soup with a traditional pot roast. It's Whole30 and Paleo compatible and comes together quickly.
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