Comforting French Onion Pot Roast
A hearty pot roast featuring rich flavors of caramelized onions and tender meat, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 3 lb boneless chuck roast Choose a good quality cut for best flavor.
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil For browning the roast.
- 3 lbs yellow onions About 8 medium to large, sliced.
- 2 cloves garlic, minced
- 1 tbsp maple syrup or brown sugar For sweetness.
- 1 tbsp all-purpose flour or gluten-free all-purpose flour For thickening the sauce.
- 2 tbsp extra virgin olive oil For cooking the onions.
- 1 cup red wine or extra beef stock For deglazing the pot.
- 2 1/2 cups beef stock
- 1 sprig rosemary Fresh preferred.
Instructions
Preparation
- Start by seasoning the chuck roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Once hot, add the roast and brown it on all sides, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
Cooking
- In the same pot, add the remaining olive oil and sliced yellow onions. Cook over medium heat, stirring occasionally, until soft and caramelized, about 20-25 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in maple syrup (or brown sugar) and flour, cooking for another 2 minutes.
- Pour in the red wine (or beef stock), scraping the bottom of the pot to release any brown bits. Then add beef stock, rosemary, bay leaf, and the browned roast back into the pot.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
- Once done, discard the bay leaf and rosemary sprig. Adjust seasoning if needed before serving.
Notes
This pot roast pairs wonderfully with mashed potatoes or crusty bread. It can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.