Comforting French Onion Pot Roast
A warm, hearty dish that brings the classic flavors of French onion soup into a tender pot roast, perfect for family gatherings or cozy dinners.
Ingredients
Main ingredients
- 3 lb boneless chuck roast
- 0.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil For searing the roast
- 3 lbs yellow onions (about 8 medium to large)
- 2 cloves garlic, minced
- 1 tbsp maple syrup or brown sugar
- 1 tbsp all-purpose flour or gluten-free all-purpose flour
- 2 tbsp extra virgin olive oil For cooking onions
- 1 cup red wine or extra beef stock
- 2.5 cups beef stock
- 1 sprig rosemary
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Season the chuck roast with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the sliced onions. Cook, stirring often, for about 15-20 minutes until they become golden brown and caramelized.
- Add in the minced garlic and cook for an additional 1-2 minutes.
- Stir in the maple syrup (or brown sugar) and flour. Cook for 2-3 minutes until coated.
- Pour in the red wine (or extra beef stock) and scrape the bottom of the pot to release any browned bits.
- Place the roast back into the pot along with the beef stock, rosemary, bay leaf, and additional salt and pepper.
- Bring to a boil, then cover and transfer to the oven. Cook for 3-4 hours, or until the roast is fork-tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
Serve with creamy mashed potatoes, crusty bread, or steamed vegetables. For extra flavor, use a good quality red wine. For a thicker sauce, simmer the liquid after removing the roast until it reduces to your desired thickness. Adding a splash of balsamic vinegar at the end can enhance the flavors even more.