Description
This Savory French Onion Pot Roast is a comforting and hearty dish perfect for food lovers seeking rich flavors and tender meat. Featuring a slow-cooked boneless chuck roast simmered in a luscious onion, red wine, and beef stock sauce infused with fresh rosemary and bay leaf, this recipe delivers deep caramelized onion goodness complemented by perfectly tender pot roast. Ideal for cozy dinners, it pairs beautifully with mashed potatoes, polenta, or buttered egg noodles.
Ingredients
Units
Scale
Meat
- 3 lb boneless pot roast (chuck)
Vegetables & Aromatics
- 3 lbs yellow onions (about 8 medium-large)
- 2 cloves garlic, finely chopped
- 1 sprig fresh rosemary
- 1 bay leaf
Liquids & Seasonings
- 3 tablespoons extra virgin olive oil, divided
- 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 AP flour
- 1 cup red wine or more beef stock
- 2 1/2 cups beef stock
Instructions
- Preheat and Sear: 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. Carefully add the roast and sear on all sides until browned, about 10-12 minutes total. Once browned, transfer the roast to a plate and set aside.
- Prepare Onions: Cut onions in half and peel away skins. Using a food processor fitted with a thin slicing blade, slice all onions thinly.
- Cook Onions: Add remaining olive oil to the Dutch oven and add the 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, letting any liquid evaporate.
- Caramelize Onions: Reduce heat to medium-low and cook onions, stirring occasionally, for 20 minutes until softened and light golden. Frequently scrape the bottom to prevent burning.
- Add Garlic and Maple Syrup: Stir in garlic and maple syrup, cooking for 7-8 minutes while stirring frequently to further caramelize the onions.
- Thicken and Deglaze: Sprinkle flour over the onions and stir well to coat. Deglaze the pot with the red wine, then pour in beef stock. Stir to combine thoroughly.
- Simmer and Prepare for Oven: Return the pot roast to the Dutch oven ensuring it is covered by the liquid. Add rosemary and bay leaf. Increase heat to medium-high and bring to a simmer.
- Braise in Oven: Cover with lid and place Dutch oven in preheated oven at 300°F. Cook undisturbed for 3 hours. Then remove, turn the roast in its juices and pull apart with forks. Cover and cook for another 30-45 minutes until very tender.
- Rest and Serve: Remove from oven, uncover and let cool completely. For best flavor, refrigerate overnight and reheat before serving. Serve hot with mashed potatoes, polenta, or buttered egg noodles.
Notes
- Serves 6-8 adults or a family of four with leftovers for a second meal.
- Freezing half for later is recommended; the dish tastes even better reheated.
- Use gluten-free flour to make this recipe gluten-free.
- Red wine can be substituted with more beef stock if preferred or to keep it non-alcoholic.
- Cooling and refrigerating overnight enhances the depth of flavors.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked meat with sauce)
- Calories: 420
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
