Description

This Savory French Onion Pot Roast is the ultimate comfort food, combining tender, slow-cooked chuck roast with richly caramelized onions in a flavorful red wine and beef broth sauce. Perfect for cozy dinners, this recipe uses a Dutch oven to achieve melt-in-your-mouth tenderness and deep, savory flavors that improve even more when reheated.

Ingredients

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Meat and Seasoning

3 lb boneless pot roast (chuck)
1 teaspoon fine sea salt, divided
1 teaspoon freshly ground black pepper, divided
3 Tablespoons extra virgin olive oil, divided

Onions and Aromatics

3 lbs yellow onions (about 8 medium-large), sliced
2 cloves garlic, finely chopped
1 Tablespoon pure maple syrup or brown sugar

Thickener and Liquids

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

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Instructions

Prepare and Sear the 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 pot roast to the Dutch oven and sear on all sides until browned, about 10-12 minutes total, using tongs. Once browned, transfer it to a plate and set aside.
Slice the Onions: Set up a food processor with a thin slicing attachment. Cut onions in half, peel away skins, and pass all onions through the processor to slice them thinly.
Sauté the Onions: Add the remaining olive oil to the Dutch oven. Add all the sliced onions, season with remaining salt and pepper, and cook over medium heat, stirring frequently, until translucent and limp, about 5 minutes. Allow any released liquid to evaporate.
Caramelize the Onions: Reduce heat to medium-low and cook onions, stirring occasionally for 20 minutes until they cook down and turn a light golden color. Be careful not to burn; scrape the bottom often to prevent sticking.
Add Garlic and Sweetener: Add garlic and maple syrup (or brown sugar), cook for another 7-8 minutes, stirring frequently, to soften garlic and enhance caramelization.
Thicken and Deglaze: Sprinkle flour over the onions and stir well to coat. Deglaze the pot with red wine (or additional beef stock), then pour in the beef broth. Stir to combine evenly.
Return Roast and Add Herbs: Place the seared pot roast back into the Dutch oven, ensuring the liquid covers it. Add rosemary sprig and bay leaf. Increase heat to medium-high and bring to a simmer.
Braise in Oven: Cover the Dutch oven with its lid and place in a preheated 300°F (150°C) oven. Cook undisturbed for 3 hours.
Turn and Continue Cooking: After 3 hours, carefully remove from oven, turn the pot roast over in the juices, and pull it apart into pieces with two forks. Cover and return to the oven to cook for an additional 30 to 45 minutes until very tender.
Cool and Serve: Remove from oven, uncover, and cool slightly. For best flavor, refrigerate the roast in the same pot and reheat the next day. Serve hot with mashed potatoes, polenta, or buttered egg noodles.

Notes

Using a food processor for slicing onions saves time and ensures even slices.
The dish improves in flavor when cooled and reheated, making it excellent for leftovers or meal prep.
Can be frozen in portions for later use.
Make sure to scrape the bottom of the pot often during caramelization to prevent burning and to develop deep flavors.
If you prefer not to use wine, substitute with additional beef stock.
Choose gluten-free flour if you require a gluten-free version.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 450 kcal
Sugar: 7 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg