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Comforting French Onion Pot Roast Recipe

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★★★★★

4.6 from 102 reviews

This Comforting French Onion Pot Roast combines tender, slow-braised chuck roast with deeply caramelized onions, garlic, and a rich red wine and beef stock sauce. Perfectly seared and slow-cooked in the oven, the meat becomes fork-tender and infused with robust flavors, making it ideal for a cozy and satisfying meal.

Ingredients

Scale

Beef Roast

  • 3 lb boneless chuck roast (pat dry before searing for better browning)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper

Caramelized Onions

  • 3 lbs yellow onions (sliced into 1/4-inch rings, about 8 medium to large)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic (freshly minced)
  • 1 tbsp maple syrup (for richer, deeper caramel flavor)
  • 1 tbsp all-purpose flour (King Arthur recommended)

Braising Liquid and Aromatics

  • 2 1/2 cups beef stock (low-sodium preferred, e.g., Swanson)
  • 1 cup dry red wine (or substitute beef stock)
  • 1 bay leaf
  • 1 sprig fresh rosemary (or 1/2 tsp dried rosemary)

Instructions

  1. Prepare and Sear the Roast: Pat the boneless chuck roast dry with paper towels, then season it generously with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper on all sides. Heat 1 tbsp extra virgin olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Place the seasoned roast into the hot pot and sear undisturbed for 5-7 minutes per side until a deep golden-brown crust forms. Remove the roast and set aside, as the sear builds foundational flavor.
  2. Caramelize the Onions: While the roast sears, slice the yellow onions into 1/4-inch rings. In the same pot used for searing, add 2 tbsp extra virgin olive oil. Add the sliced onions along with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Cook over medium heat for about 5 minutes, then reduce to medium-low and continue cooking for 20-25 minutes, stirring occasionally until the onions are very soft and beginning to turn golden. This slow caramelization develops the signature French onion flavor.
  3. Add Garlic, Maple Syrup, and Flour: Stir in the minced garlic and maple syrup with the onions and cook for another 7-8 minutes until fragrant and more caramelized. Sprinkle 1 tbsp all-purpose flour over the onions and stir well to coat for 1 minute, which helps thicken the sauce.
  4. Deglaze and Add Braising Liquid: Pour in 1 cup red wine and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Stir in 2 1/2 cups beef stock, the rosemary sprig, and bay leaf. Bring the liquid to a gentle simmer to blend the flavors.
  5. Braise the Roast in the Oven: Return the seared chuck roast to the pot, nestling it into the onion and sauce mixture, ensuring it is mostly submerged. Cover the pot tightly with a lid and place it in a 300°F (150°C) oven. Bake for 3 hours to allow the meat to slowly tenderize.
  6. Check and Continue Cooking: After 3 hours, remove the pot from the oven and carefully turn the roast. Check the tenderness by gently pulling the roast apart with two forks. If it shreds easily, re-cover and return it to the oven for an additional 30-45 minutes until fork-tender.
  7. Rest and Serve: Remove the pot from the oven when the roast is incredibly tender. Discard the rosemary sprig and bay leaf. Let the pot roast rest in its sauce for 10-15 minutes to reabsorb juices, resulting in a succulent texture. Serve the shredded pot roast with plenty of rich French onion sauce for a comforting meal.

Notes

  • Patting the roast dry before searing ensures better browning and flavor development.
  • Slowly caramelizing the onions is key; do not rush this step to develop deep, rich flavors.
  • Maple syrup adds a deeper caramel note to the onions but can be substituted with brown sugar if needed.
  • If you prefer not to cook with wine, replace it with additional beef stock though wine enhances flavor complexity.
  • Use a heavy-bottomed, oven-safe pot or Dutch oven for even heat distribution during braising.
  • Allowing the meat to rest after cooking helps retain juices for a tender bite.
  • This recipe is perfect for meal prep and tastes even better the next day as flavors meld.

Keywords: French Onion Pot Roast, braised beef, caramelized onions, slow-cooked roast, comfort food, Dutch oven pot roast, red wine sauce

Find it online: https://tastybynova.com/comforting-french-onion-pot-roast-recipe/