Description
This Savory French Onion Pot Roast recipe combines tender, slow-cooked chuck roast with deeply caramelized onions, garlic, and a rich red wine and beef broth sauce. Perfect for comfort food lovers, it’s cooked low and slow in a Dutch oven, developing complex flavors that get even better the next day. Serve it with mashed potatoes, polenta, or buttered egg noodles for a hearty, satisfying meal.
Ingredients
Units
Scale
Meat
- 3 lb boneless pot roast (chuck)
Vegetables
- 3 lbs yellow onions (about 8 medium-large)
- 2 cloves garlic, finely chopped
Liquids & Oils
- 3 tablespoons extra virgin olive oil, divided
- 1 cup red wine (or more beef stock)
- 2 1/2 cups beef stock
Seasonings & Miscellaneous
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon pure maple syrup or brown sugar
- 1 tablespoon all-purpose flour or gluten-free all-purpose flour
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- 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 evenly on all sides.
- Sear the Meat: Carefully place the seasoned pot roast into the Dutch oven and sear on all sides until nicely browned, about 10-12 minutes total. Use tongs to turn the roast. Once browned, remove the roast and set aside on a plate to rest while you prep the onions.
- Prepare Onions: Cut the onions in half, peel off the skins (reserve for stock if desired), and pass all the onion halves through a food processor fitted with a thin slicing attachment for even slicing.
- Cook Onions: Add the remaining 2 tablespoons of olive oil to the Dutch oven and add all sliced onions. Toss in the hot oil and season with the remaining salt and pepper. Cook over medium heat, stirring frequently, until onions are translucent and limp, about 5 minutes, allowing any released liquid to evaporate.
- Caramelize Onions: Reduce heat to medium-low and continue cooking onions with occasional stirring for 20 minutes, allowing them to take on a light golden color. Be careful to avoid burning by scraping the pot’s bottom frequently.
- Add Garlic and Sweetener: Add the finely chopped garlic and maple syrup or brown sugar to the onions. Cook for another 7-8 minutes, stirring often, to soften the garlic and further caramelize the onions.
- Thicken Onion Mixture: Sprinkle the flour evenly over the onions, stirring well to coat and combine. This will help thicken the sauce.
- Deglaze the Pot: Pour in the red wine (or additional beef stock if you prefer) to deglaze the pot, scraping up any browned bits from the bottom, then add the 2 1/2 cups of beef stock. Stir thoroughly.
- Return Roast and Add Herbs: Place the seared pot roast back into the Dutch oven, ensuring the French onion liquid covers it. Add the fresh rosemary sprig and bay leaf. Increase heat to medium-high and bring the mixture to a gentle simmer on the stovetop.
- Braise in Oven: Clamp the lid on the Dutch oven and transfer it to a preheated oven at 300°F (150°C). Cook undisturbed for 3 hours to tenderize the meat slowly.
- Check and Pull Roast: After 3 hours, carefully remove the Dutch oven from the oven, turn the roast over in the juices, and shred it into several pieces using two forks. Cover and return to the oven.
- Continue Cooking: Cook for an additional 30-45 minutes until the meat is meltingly tender and fully infused with the onion sauce flavors.
- Cool and Store: Remove from the oven, uncover, and let the roast cool completely. Refrigerate in the same pot for best flavor development. This dish tastes even better reheated the next day.
- Serve: Reheat and serve hot alongside mashed potatoes, polenta, or buttered egg noodles for a hearty, comforting meal.
Notes
- Use a Dutch oven for even heat distribution essential to proper braising.
- Choosing chuck roast delivers tender, flavorful meat after slow cooking.
- Saving onion skins can add depth to homemade stock.
- Be patient caramelizing the onions to develop sweetness and flavor; don’t rush or burn them.
- Red wine adds complexity but can be substituted with more beef stock if preferred.
- Leftovers freeze well and taste great when reheated.
- Adjust sweetness by adding maple syrup or brown sugar based on preference.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked meat with onions and sauce)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
