Pot-roast beef with French onion gravy

Heat 28 g olive oil in a large heavy pot over medium-high heat. Season the 1000 g beef with salt and pepper, then brown on all sides until deeply caramelized, about 10 minutes total. Remove and set aside.

In the same pot, add 500 g sliced onions and sweat gently over medium heat for 8 minutes until soft and translucent, stirring occasionally.

Sprinkle 5 g flour and 4 g brown sugar over the onions, stir well, and cook for 2 minutes to caramelize lightly.