Print

Savory French Onion Pot Roast Recipe

Savory French Onion Pot Roast Recipe
Print Recipe

★★★★★

5 from 19 reviews

This Savory French Onion Pot Roast combines tender slow-cooked beef with caramelized onions and garlic, enriched by red wine and beef stock for a rich, comforting meal perfect for cozy dinners. The pot roast becomes meltingly tender after hours in the oven, infused with fragrant rosemary and bay leaf.

Ingredients

Scale

Meat and Seasoning

  • 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)
  • 2 cloves garlic, finely chopped

Other Ingredients

  • 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 additional beef stock (if avoiding alcohol)
  • 2 1/2 cups beef stock
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions

  1. Season and Sear the Pot Roast: 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 evenly browned, about 10-12 minutes total. Remove to a plate and set aside.
  2. Slice the Onions: Using a food processor with a thin slicing attachment, cut the onions in half and peel. Process the onions to create thin slices.
  3. Cook the Onions: Add the remaining 2 tablespoons of olive oil to the Dutch oven, then add all the sliced onions. Season with remaining salt and pepper. Cook over medium heat, stirring frequently, until translucent and limp, about 5 minutes, allowing any released liquid to evaporate.
  4. Caramelize the Onions: Reduce heat to medium-low and cook onions, stirring occasionally, for 20 minutes until they soften and attain a light golden color. Avoid burning by scraping the pot bottom often.
  5. Add Garlic and Sweetener: Add the chopped garlic and maple syrup or brown sugar. Continue cooking and stirring for 7-8 minutes to soften the garlic and deepen the caramelization.
  6. Thicken and Deglaze: Sprinkle the flour over the onions and stir well to coat. Deglaze the pot by adding red wine (or additional beef stock), scraping up browned bits, then pour in the beef stock and stir to combine.
  7. Return Roast and Add Herbs: Place the pot roast back into the Dutch oven, ensuring it is covered by the liquid. Add rosemary sprig and bay leaf. Increase heat to medium-high to bring the mixture to a simmer.
  8. Braise in Oven: Cover the Dutch oven with its lid and transfer it to a preheated oven at 300°F (150°C). Cook undisturbed for 3 hours.
  9. Turn and Shred the Roast: Remove the pot from the oven, carefully turn the roast over, and shred it into a few pieces using two forks. Cover and return to the oven for an additional 30-45 minutes until the meat is meltingly tender.
  10. Cool and Rest: Remove from oven, uncover, and allow to cool. For best flavor, refrigerate the roast in the cooking pot and reheat the following day to allow flavors to deepen.
  11. Serve: Serve the savory French onion pot roast hot alongside mashed potatoes, polenta, or buttered egg noodles for a comforting meal.

Notes

  • You can substitute brown sugar for maple syrup if preferred for caramelization.
  • Red wine adds depth but can be replaced entirely with beef stock for a non-alcoholic version.
  • Using a food processor for slicing onions saves time and ensures even slices.
  • Slow cooking at low temperature is key for a tender roast and rich flavor development.
  • Cooling and reheating the roast intensifies the flavors, so consider preparing it a day ahead.
  • Serve with creamy mashed potatoes or polenta to soak up the savory juices.
  • Make sure not to burn the onions; lower the heat as needed during caramelization.

Nutrition

Keywords: pot roast, French onion, comfort food, braised beef, caramelized onions

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