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Savory French Onion Pot Roast Recipe

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★★★★★

4.7 from 65 reviews

This Savory French Onion Pot Roast is a comforting and richly flavored one-pot meal perfect for slow-cooked dinner lovers. Featuring tender chuck roast simmered with caramelized onions, garlic, rosemary, and a splash of red wine, this recipe delivers melt-in-your-mouth beef in a luscious French onion broth. Ideal for cozy dinners, it pairs beautifully with mashed potatoes, polenta, or buttered noodles.

Ingredients

Scale

Beef and Seasoning

  • 3 lb boneless pot roast (chuck)
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 Tablespoons extra virgin olive oil, divided

Onions and Aromatics

  • 3 lbs yellow onions (about 8 medium-large)
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon pure maple syrup or brown sugar

Thickening and Liquids

  • 1 Tablespoon all-purpose flour or gluten-free all-purpose flour
  • 1 cup red wine or more beef stock
  • 2 1/2 cups beef stock

Herbs

  • 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 sea salt and black pepper to ensure the meat is well-flavored before searing.
  2. Sear the Roast: Carefully place the pot roast into the heated Dutch oven and sear all sides until browned, about 10-12 minutes total. Use tongs for turning. Once browned, transfer the roast to a plate and let it rest while preparing the onions.
  3. Slice Onions: Using a food processor fitted with a thin slicing blade, cut the peeled yellow onions (halved) into thin slices. This saves prep time and creates uniform slices for even cooking.
  4. Sauté Onions: Add the remaining 2 tablespoons of olive oil to the Dutch oven and toss in the sliced onions. Season with the remaining salt and pepper. Cook over medium heat, stirring frequently, until onions become translucent and limp, about 5 minutes, allowing any excess liquid to evaporate.
  5. Caramelize Onions: Lower the heat to medium-low and continue cooking the onions, stirring occasionally, for 20 minutes. The onions will soften and turn a light golden color. Be careful not to burn them and scrape the pot bottom regularly to prevent sticking.
  6. Preheat Oven: While onions cook, preheat your oven to 300°F (150°C) to prepare for slow braising the roast.
  7. Add Garlic and Sweetener: Stir in the finely chopped garlic and maple syrup (or brown sugar). Continue cooking for 7-8 minutes, stirring often so the garlic softens and the onions caramelize further for richer flavor.
  8. Make Sauce Base: Sprinkle flour evenly over the onions and stir well to coat. Deglaze the pot by pouring in the red wine (or additional beef stock), scraping the bottom to release browned bits, then add the beef stock. Stir to combine all ingredients into a flavorful liquid base.
  9. Combine Roast and Herbs: Return the seared pot roast to the Dutch oven, ensuring it is mostly covered by the French onion liquid. Add the fresh rosemary sprig and bay leaf to infuse herby aromas during cooking. Increase heat to medium-high and bring to a simmer.
  10. Braise in Oven: Secure the lid on the Dutch oven and place it in the preheated oven. Cook undisturbed for 3 hours to slowly tenderize the roast. After 3 hours, carefully remove from oven, turn the roast in its juices and pull it apart into pieces using forks. Cover and return to oven to cook an additional 30-45 minutes until the meat is meltingly tender.
  11. Cool and Reheat (Optional): Remove the pot roast from the oven and uncover to cool. For deeper flavor, cool completely, refrigerate in the same pot, and reheat before serving the next day. This resting overnight step enhances the richness of the dish.
  12. Serve: Serve the tender French onion pot roast hot alongside creamy mashed potatoes, polenta, or buttered egg noodles for a hearty, comforting meal.

Notes

  • You can substitute maple syrup with brown sugar for caramelization.
  • Use gluten-free flour to make this recipe gluten-free friendly.
  • Red wine can be replaced with more beef stock if preferred.
  • Do not skip the resting step for optimal flavor development.
  • Make sure to scrape the pot bottom frequently when sautéing onions to avoid burning.
  • If using a different cut of beef, adjust cooking time accordingly.

Keywords: pot roast, French onion, comfort food, slow cooked beef, caramelized onions, Dutch oven recipe

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