Introduction

This Savory French Onion Pot Roast is a perfect comfort food dish, combining tender slow-cooked beef with rich caramelized onions and fragrant herbs. It’s an ideal meal for cozy dinners that warm the soul and impress your family or guests.

The dish is shown on a white plate, sitting on a white marbled surface. The base layer is a thick piece of dark brown, tender meat with visible fibrous texture. On top of the meat is a generous scoop of creamy, pale yellow mashed potatoes that look smooth but slightly fluffy. Resting on the mashed potatoes are thin, glossy slices of caramelized onions in a rich amber-brown color, with a few small green herb sprigs scattered on and around the layers. Surrounding the meat and potatoes is a shiny dark brown gravy sauce that pools nicely on the plate, adding a moist finish to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra virgin olive oil, divided
3 lb boneless pot roast (chuck)
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
3 lbs yellow onions (about 8 medium-large)
2 cloves garlic, finely chopped
1 tablespoon pure maple syrup or brown sugar
1 tablespoon all-purpose flour or gluten-free AP flour
1 cup red wine or additional beef stock
2 1/2 cups beef stock
1 sprig fresh rosemary
1 bay leaf

Instructions

Step 1: 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.
Step 2: Add the pot roast carefully to the Dutch oven and sear on all sides until browned, about 10-12 minutes total. Use tongs to turn the meat. Once browned, transfer it to a plate and set aside.
Step 3: Set up a food processor with a thin slicing attachment. Cut the onions in half, peel away the skins, and run all the onions through the processor to slice them thinly.
Step 4: Add the remaining olive oil to the Dutch oven. Toss in all 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.
Step 5: Reduce heat to medium-low and cook the onions, stirring occasionally, for 20 minutes until they take on a light golden color. Be careful not to burn them and scrape the bottom of the pot often.
Step 6: Meanwhile, preheat the oven to 300°F (150°C).
Step 7: Add the garlic and maple syrup to the onions. Cook for another 7-8 minutes, stirring frequently. The garlic will soften and the maple syrup will help caramelize the onions further.
Step 8: Sprinkle in the flour and stir well to coat the onions. Deglaze the pot with the red wine, then pour in the beef stock. Stir everything to combine.
Step 9: Return the pot roast to the Dutch oven, ensuring it is covered by the liquid. Add the rosemary sprig and bay leaf. Increase heat to medium-high and bring to a simmer.
Step 10: Cover with the lid, place the pot in the preheated oven, and cook undisturbed for 3 hours. Remove from the oven, turn the roast over in the juices, and shred it into pieces with two forks. Cover and return to the oven for an additional 30-45 minutes until tender.
Step 11: Remove from oven and uncover. Let cool completely, then refrigerate in the same pot if making ahead. Reheat gently before serving to deepen the flavors.
Step 12: Serve the pot roast hot with mashed potatoes, polenta, or buttered egg noodles for a satisfying meal.

Tips & Variations

Use a sturdy Dutch oven to ensure even cooking and better flavor development.
For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend.
If you prefer a non-alcoholic option, replace red wine with an equal amount of beef stock or grape juice.
Adding a splash of balsamic vinegar before serving can enhance the flavor with a slight tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors improve when chilled and reheated. Warm gently on the stove or in the oven until heated through. For longer storage, freeze in a suitable container for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds a layered dish with two main parts, set on a white marbled surface. On the left side, there are two scoops of creamy beige mashed potatoes garnished with small sprigs of green thyme. To the right, there are two thick slices of dark brown cooked meat covered with a glossy brown sauce filled with cooked translucent onion slices. Fresh thyme sprigs lie on top of the meat, adding texture and color. In the blurred background, there is a glass filled with dark red wine and a fork resting on the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after searing the roast and caramelizing the onions on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender and falling apart.

What cut of beef is best for pot roast?

Chuck roast is ideal for pot roast due to its marbling and connective tissue which breaks down during slow cooking, resulting in tender, flavorful meat.