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Comforting French Onion Pot Roast Recipe

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★★★★★

4.9 from 131 reviews

This Comforting French Onion Pot Roast combines the rich, deep flavors of caramelized onions, savory beef, and aromatic herbs. Slow-baked to fork-tender perfection in a red wine and beef stock braising liquid, this classic dish delivers a hearty meal perfect for cozy dinners.

Ingredients

Scale

For the Beef Roast

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

For the 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
  • 1 tbsp maple syrup
  • 1 tbsp all-purpose flour (King Arthur preferred)
  • 2 cloves garlic (freshly minced)

For Braising Liquid and Aromatics

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

Instructions

  1. Prepare the Roast and Sear: Pat the boneless chuck roast dry with paper towels, then season generously on all sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat until shimmering. Place the roast in the pot and sear undisturbed for 5-7 minutes per side until a deep golden-brown crust forms. Remove and set aside.
  2. Caramelize the Onions: While the roast sears, slice the yellow onions into 1/4-inch rings. Add 2 tbsp olive oil to the same pot. Add onions, 1/2 tsp salt, and 1/2 tsp pepper, cooking over medium heat for 5 minutes. Reduce to medium-low and cook for 20-25 minutes, stirring occasionally, until onions are very soft and golden. Patience is key for proper caramelization.
  3. Build the Flavorful Sauce Base: Stir in minced garlic and maple syrup, cooking an additional 7-8 minutes until fragrant and more caramelized. Sprinkle flour over the onions and stir for 1 minute to coat. Pour in the red wine and scrape the pot bottom to deglaze. Add beef stock, rosemary sprig, and bay leaf, bringing the mixture to a gentle simmer.
  4. Bake the Pot Roast to Tenderness: Return the seared roast to the pot, nestling it into the onion and sauce mixture, mostly submerged. Cover with a lid and bake in a preheated 300°F (150°C) oven for 3 hours. Remove, turn the roast, check tenderness; if tender, shred slightly with forks. Cover and bake for another 30-45 minutes until fork-tender and shreddable.
  5. Rest and Serve: Remove pot from oven, discard rosemary and bay leaf. Let the pot roast rest in its sauce for 10-15 minutes to allow juices to redistribute. Serve shredded with plenty of rich French onion sauce for a comforting and flavorful meal.

Notes

  • Patting the roast dry before searing helps develop a better crust.
  • Do not rush the caramelization of onions; this builds core flavor.
  • You can substitute red wine with additional beef stock for a non-alcoholic version.
  • For best results, use a heavy, oven-safe pot or Dutch oven to retain heat evenly.
  • Resting the meat before serving ensures juicier, more tender results.

Keywords: French Onion Pot Roast, Comfort Food, Braised Beef, Caramelized Onions, Slow Cooked Roast

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