Print

Savory French Onion Pot Roast Recipe

Savory French Onion Pot Roast Recipe
Print Recipe

★★★★★

5 from 28 reviews

This Savory French Onion Pot Roast is a comforting, hearty dish perfect for cold nights. Featuring a tender slow-cooked boneless chuck roast simmered in a rich onion, red wine, and beef broth sauce, this recipe combines deep caramelized onion flavor with the melt-in-your-mouth texture of perfectly cooked beef. Ideal served with mashed potatoes, polenta, or buttered egg noodles, it’s a classic comfort food that impresses with minimal fuss.

Ingredients

Scale

Meat

  • 3 lb boneless pot roast (chuck)

Seasoning

  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper

Vegetables

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

Liquids & Oils

  • 3 Tablespoons extra virgin olive oil, divided
  • 1 cup red wine (or additional beef stock)
  • 2 1/2 cups beef stock

Others

  • 1 Tablespoon pure maple syrup or brown sugar
  • 1 Tablespoon all-purpose flour or gluten-free AP flour
  • 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 evenly with half of the salt and pepper to enhance its natural flavors.
  2. Sear the Roast: Carefully place the pot roast into the Dutch oven and sear it on all sides until a deep brown crust forms, about 10-12 minutes total. This step locks in juices and adds rich flavor. Once seared, transfer the roast to a plate and set aside.
  3. Prepare Onions: Using a food processor fitted with a thin slicing blade, halve and peel the onions, then process them into thin slices. This step prepares the onions for even cooking and caramelization.
  4. Sauté Onions: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the sliced onions and season with the remaining salt and pepper. Cook over medium heat, stirring frequently until the onions become translucent and limp, about 5 minutes. Any released liquid should evaporate.
  5. Caramelize the Onions: Reduce the heat to medium-low and continue cooking the onions for 20 minutes, stirring occasionally until they develop a light golden color. Be careful to avoid burning, scraping the pot bottom often to prevent sticking.
  6. Preheat Oven: While onions cook, preheat your oven to 300°F (150°C) to prepare for slow braising.
  7. Add Garlic and Sweetener: Stir in the chopped garlic and maple syrup (or brown sugar) to the onions. Cook for another 7-8 minutes, stirring frequently to soften the garlic and caramelize the onions further.
  8. Make the Sauce: Sprinkle flour over the onions and stir thoroughly to coat. Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom, then add the beef stock. Stir to combine everything into a rich sauce.
  9. Combine and Simmer: Return the seared pot roast to the Dutch oven ensuring it is covered with the onion and broth mixture. Add rosemary and bay leaf. Increase heat to medium-high and bring to a gentle simmer.
  10. Braise in Oven: Cover the Dutch oven with a lid and place it in the preheated oven. Cook undisturbed for 3 hours for the beef to tenderize thoroughly.
  11. Turn and Continue Cooking: After 3 hours, carefully remove the pot roast and flip it in the liquid. Using two forks, shred the roast into pieces that pull apart easily. Cover again and return to the oven to cook for another 30-45 minutes until meltingly tender.
  12. Cool and Reheat: Remove from oven and uncover to cool. For deeper flavor, chill the pot roast in its juices in the refrigerator overnight before reheating to serve.
  13. Serve: Serve the tender shreds of pot roast hot, spooned with the rich French onion gravy, alongside mashed potatoes, polenta, or buttered egg noodles for a comforting meal.

Notes

  • Use a heavy Dutch oven to ensure even heat distribution while searing and braising.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
  • Maple syrup can be replaced with brown sugar if preferred for caramelization.
  • Red wine can be omitted or replaced with additional beef stock for a non-alcoholic version.
  • Allowing the cooked pot roast to chill and then reheating enhances the flavor, making it ideal for preparing ahead.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pot roast, French onion, comfort food, braised beef, slow cooker, caramelized onions, cozy dinner

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