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Savory French Onion Pot Roast Recipe

Savory French Onion Pot Roast Recipe
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★★★★★

5 from 19 reviews

A comforting and flavorful Savory French Onion Pot Roast recipe featuring tender slow-cooked chuck roast braised in caramelized onions, red wine, and beef stock. Perfect for comfort food lovers seeking a rich, hearty meal that melts in your mouth.

Ingredients

Scale

Meat

  • 3 lb boneless pot roast (chuck)

Seasonings and Oils

  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper

Vegetables and Flavorings

  • 3 lbs yellow onions (about 8 medium-large)
  • 2 cloves garlic, finely chopped

Additional Ingredients

  • 1 tablespoon pure maple syrup or brown sugar
  • 1 tablespoon all-purpose flour or gluten-free all-purpose flour
  • 1 cup red wine or additional beef stock
  • 2 1/2 cups beef stock
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions

  1. Preheat and Season: Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the pot roast with half of the salt and pepper evenly on all sides.
  2. Sear the Roast: Carefully add the pot roast to the Dutch oven and sear on all sides until browned, about 10-12 minutes total. Use tongs to turn it. Remove and set aside on a plate to rest.
  3. Prepare Onions: Using a food processor with a thin slicing blade, halve and peel the onions, then slice them all thinly.
  4. Sauté Onions: Add the remaining olive oil to the Dutch oven, tumble in the sliced onions, season with remaining salt and pepper, and cook over medium heat, stirring frequently until translucent and limp, about 5 minutes. Let any released liquid evaporate.
  5. Caramelize Onions: Reduce heat to medium-low and cook the onions for about 20 minutes, stirring occasionally until they take a light golden color. Avoid burning and scrape the pot’s bottom often.
  6. Add Garlic and Sweetener: Add chopped garlic and maple syrup or brown sugar, cooking for an additional 7-8 minutes while stirring frequently to soften garlic and further caramelize onions.
  7. Thicken and Deglaze: Sprinkle flour over the onions and stir to coat well. Deglaze the pot with red wine, scraping up any browned bits, then add beef stock and stir to combine.
  8. Return Roast and Simmer: Place the pot roast back into the Dutch oven, ensuring the liquid covers the meat. Add the rosemary sprig and bay leaf. Increase heat to medium-high and bring to a simmer.
  9. Braise in Oven: Cover with the Dutch oven lid and transfer to a preheated 300°F oven. Cook undisturbed for 3 hours.
  10. Turn and Continue Cooking: Remove the pot, carefully turn the roast in the juices, and pull it apart slightly with two forks. Cover again and return to the oven to cook another 30-45 minutes until meltingly tender.
  11. Cool and Serve: Remove from oven and let cool uncovered. For enhanced flavor, refrigerate overnight in the same pot and reheat before serving. Serve hot with mashed potatoes, polenta, or buttered egg noodles.

Notes

  • Serves 6-8 adults or a family of four twice.
  • Freezes well; freeze half for later enjoyment.
  • Flavors deepen after refrigeration and reheating.
  • Use gluten-free flour and stock to accommodate gluten-free diets.

Nutrition

Keywords: pot roast, French onion, caramelized onions, comfort food, braised beef, slow cooked roast

Find it online: https://bakedbylisa.com/savory-french-onion-pot-roast-recipe/