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Savory French Onion Pot Roast Recipe

Savory French Onion Pot Roast Recipe
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★★★★★

5.2 from 11 reviews

This Savory French Onion Pot Roast combines tender, slow-cooked chuck roast with rich caramelized onions and a flavorful beef broth infused with red wine, rosemary, and bay leaf. The dish offers comforting, hearty flavors perfect for a satisfying dinner, ideal to serve with mashed potatoes, polenta, or buttered egg noodles.

Ingredients

Scale

Meat and Seasonings

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

Vegetables and Aromatics

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

Liquids and Flavorings

  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon pure maple syrup or brown sugar
  • 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
  • 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.
  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 help turn the roast. Once browned, transfer it to a plate to rest.
  3. Prepare Onions: Using a food processor with a thin slicing blade, cut the onions in half, peel, and process them into thin slices.
  4. Cook Onions: Add remaining olive oil to the Dutch oven and add the sliced onions. Season with the remaining salt and pepper and cook over medium heat, stirring frequently for 5 minutes until translucent and limp. Reduce heat to medium-low and cook, stirring occasionally for 20 minutes until onions are light golden, scraping the bottom often to avoid burning.
  5. Caramelize with Garlic and Maple Syrup: Add chopped garlic and maple syrup to the onions and cook for another 7-8 minutes, stirring frequently to allow the onions to caramelize further.
  6. Add Flour and Deglaze: Sprinkle flour over the onions and stir well to coat. Deglaze the pot with red wine, scraping the bottom to lift the browned bits, then pour in the beef stock and stir to combine.
  7. Return Roast and Add Herbs: Put the pot roast back into the Dutch oven, ensuring it is covered with the liquid. Add the rosemary sprig and bay leaf. Increase heat to medium-high and bring to a simmer.
  8. Slow Cook in Oven: Cover with a lid and place in a preheated oven at 300°F (150°C). Cook undisturbed for 3 hours.
  9. Shred and Continue Cooking: Remove the pot roast from the oven carefully, turn it over in the juices, and shred it with two forks until it pulls apart easily. Cover again and cook for an additional 30-45 minutes until meltingly tender.
  10. Cool and Serve: Remove from oven and let cool uncovered. For best flavor, refrigerate the pot roast in the same pot overnight and reheat before serving. Serve hot alongside mashed potatoes, polenta, or buttered egg noodles.

Notes

  • Use red wine for richer flavor, or replace with additional beef stock if preferred.
  • Caramelizing onions slowly is key to developing deep, sweet flavors—avoid burning them by stirring regularly.
  • Letting the pot roast rest overnight in the refrigerator improves flavor and tenderness.
  • This recipe works well with gluten-free flour to accommodate gluten-free diets.
  • Serve with creamy mashed potatoes, polenta, or buttered egg noodles for a comforting meal.

Nutrition

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

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