Description
This Savory French Onion Pot Roast is a comforting and flavorful dish perfect for chilly days and family dinners. Tender pot roast is slow-cooked in a rich blend of caramelized onions, garlic, red wine, and beef stock with aromatic herbs, creating a deeply satisfying meal with classic French onion flavors.
Ingredients
Units
Scale
Meat
- 3 lb boneless pot roast (chuck)
Seasonings & 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
Sweeteners & Thickeners
- 1 tablespoon pure maple syrup or brown sugar
- 1 tablespoon all-purpose flour or gluten-free all-purpose flour
Liquids
- 1 cup red wine or more beef stock
- 2 1/2 cups beef stock
Herbs
- 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 salt and pepper to ensure even flavoring.
- Sear the Pot Roast: Add the pot roast carefully to the Dutch oven and sear on all sides until browned, about 10-12 minutes total. This step locks in flavor and creates a rich crust. Once browned, transfer the roast to a plate and set aside.
- Prepare Onions: Using a food processor with a thin slicing blade, cut the onions in half, peel, and slice through the processor to create evenly thin onion slices. Keep the skins for stock if desired.
- Sauté Onions: Add the remaining olive oil to the Dutch oven, then add all sliced onions. Toss to coat in oil and season with remaining salt and pepper. Cook over medium heat until onions become translucent and limp, about 5 minutes, stirring frequently to evaporate released liquid.
- Caramelize Onions: Reduce heat to medium-low and cook onions for another 20 minutes, stirring occasionally. The onions will soften, shrink in volume, and take on a light golden color. Avoid burning by scraping the pot bottom often.
- Add Garlic and Maple Syrup: Stir in finely chopped garlic and maple syrup. Continue cooking for 7-8 minutes to soften garlic and deepen onion caramelization, stirring frequently.
- Add Flour and Deglaze: Sprinkle flour over the onion mixture and stir well to evenly coat. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom, then add the beef stock and combine thoroughly.
- Return Roast and Add Herbs: Place the seared pot roast back into the Dutch oven, ensuring it is covered with the French onion liquid. Add a sprig of fresh rosemary and a bay leaf for aromatic depth. Increase heat to medium-high and bring the mixture to a simmer.
- Oven Braise: Clamp the lid on the Dutch oven and transfer to a preheated oven set at 300°F (150°C). Cook undisturbed for 3 hours to allow the meat to become tender and infuse with flavors.
- Check and Shred: Remove the pot roast carefully from the oven, turn the meat pieces over in the liquid, and gently pull apart the roast into pieces using two forks. It should shred easily. Cover and return to oven to cook another 30 to 45 minutes until the meat is meltingly tender.
- Cool and Serve: Remove the pot roast from the oven and allow to cool uncovered. For best flavor, refrigerate the roast in the Dutch oven overnight, then reheat before serving. Serve hot alongside mashed potatoes, polenta, or buttered egg noodles for a hearty meal.
Notes
- Serves 6-8 adults or a family of four twice, making it ideal for leftovers or freezing.
- Flavor improves significantly after refrigerating and reheating, making it perfect for make-ahead meals.
- Use gluten-free flour and beef stock to make this dish gluten-free if needed.
- Can substitute brown sugar if maple syrup is unavailable.
- Keep onion skins for homemade stock, reducing waste and enhancing flavor.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked beef with sauce)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
