Description
This Savory French Onion Pot Roast is a comforting, flavorful dish perfect for cozy dinners. Tender pot roast is seared and slow-cooked in a rich broth of caramelized onions, garlic, red wine, and beef stock, infused with fresh rosemary and bay leaf. The long, slow braise in the oven brings out deep, hearty flavors and melt-in-your-mouth tenderness. Serve with mashed potatoes, polenta, or buttered egg noodles for a classic comfort meal that’s sure to impress.
Ingredients
Units
Scale
Meat
- 3 lb boneless pot roast (chuck)
Seasonings and Oils
- 3 Tablespoons extra virgin olive oil, divided
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
Vegetables
- 3 lbs yellow onions (about 8 medium-large)
- 2 cloves garlic, finely chopped
Others
- 1 Tablespoon pure maple syrup or brown sugar
- 1 Tablespoon all-purpose flour or gluten-free all-purpose flour
- 1 cup red wine or additional beef stock
- 2 1/2 cups beef stock
- 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 evenly with half of the salt and black pepper.
- Sear the Pot Roast: Carefully add the pot roast to the Dutch oven and sear on all sides until golden brown, about 10-12 minutes total. Use tongs for easy turning. Once browned, transfer the roast to a plate and set aside to rest while prepping onions.
- Prepare Onions: Using a food processor with a thin slicing attachment, peel and halve the onions, then slice them through the processor to create thin onion slices.
- Sauté Onions: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add all sliced onions, season with remaining salt and pepper, and cook over medium heat stirring frequently until translucent and limp, about 5 minutes. Allow any liquid to evaporate.
- Caramelize Onions: Reduce heat to medium-low and continue cooking the onions, stirring occasionally, for about 20 minutes until they soften and take on a light golden color. Be careful not to burn them, scraping the bottom often.
- Add Garlic and Sweetener: Stir in the chopped garlic and maple syrup or brown sugar. Cook for another 7-8 minutes until the garlic softens and the onions caramelize further.
- Thicken and Deglaze: Sprinkle the flour over the onions and stir well to coat. Deglaze the pot with the red wine, scraping up any browned bits, then stir in the beef stock until fully combined.
- Return Roast and Add Herbs: Place the pot roast back into the Dutch oven, ensuring it is covered by the onion broth. Add the sprig of fresh rosemary and bay leaf. Increase heat to medium-high and bring the mixture to a simmer.
- Braise in Oven: Seal the Dutch oven with its lid and place it into a preheated oven at 300°F (150°C). Cook undisturbed for 3 hours.
- Turn and Pull Roast: After 3 hours, carefully remove the pot and turn the roast in the juices. Using two forks, pull the roast into a few pieces. Cover and return to the oven to cook for an additional 30-45 minutes until the meat is meltingly tender.
- Cool and Serve: Remove the pot roast from the oven and uncover. Let it cool completely in the pot, then refrigerate if not serving immediately; this enhances the flavor. Reheat gently before serving. Serve hot with mashed potatoes, polenta, or buttered egg noodles for a complete meal.
Notes
- Recipe serves 6-8 adults or a family of four with leftovers for a second meal.
- Freezing half the pot roast is recommended for enjoying at a later date without compromising flavor.
- Best flavor is achieved after chilling and reheating, allowing the flavors to deepen and develop.
- Use gluten-free flour and stock alternatives for gluten-free adaptations.
- Use either pure maple syrup or brown sugar to achieve a subtle sweetness in the caramelized onions.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
