This French Onion Pot Roast is the epitome of comfort food — a perfect blend of tender, slow-cooked beef and the rich, savory flavors of French onion soup. Braised in a combination of red wine and beef stock, the pot roast becomes meltingly tender, while the onions caramelize to create a flavorful base that’s impossible to resist. Ideal for family dinners or special occasions, this dish is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
This recipe combines the depth of French onion soup with the hearty satisfaction of pot roast. The beef is seared to perfection and then slowly cooked in a fragrant broth made with caramelized onions, wine, and beef stock. The result is a melt-in-your-mouth pot roast with layers of savory, slightly sweet onion flavor. It’s an easy, one-pot dish that’s perfect for any cozy night in. Plus, the leftovers are just as good (or better!) the next day.
Ingredients (Serves 6-8)
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For the Pot Roast:
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3 tablespoons extra virgin olive oil (divided)
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3 lb boneless pot roast (chuck)
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1 teaspoon fine sea salt
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1 teaspoon freshly ground black pepper
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For the French Onion Base:
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3 lbs yellow onions (about 8 medium-large)
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2 cloves garlic, finely chopped
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1 tablespoon pure maple syrup or brown sugar
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1 tablespoon all-purpose flour (or gluten-free AP flour)
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For the Braise:
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1 cup red wine (or more beef stock)
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2 1/2 cups beef stock
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1 sprig fresh rosemary
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1 bay leaf
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Instructions
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Preheat and Sear the Pot 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. Use tongs to turn the meat and ensure all sides are seared. This should take about 10-12 minutes total. Once browned, transfer the pot roast to a plate and set aside. -
Prepare the Onions:
Set up a food processor with a thin slicing attachment. Cut the onions in half and peel away the skins (save the skins for homemade stock if you wish). Pass all the onions through the food processor to slice them thinly. -
Caramelize the Onions:
Add the remaining olive oil to the Dutch oven and tumble in all of the sliced onions. Toss them in the hot oil and season with the remaining salt and pepper. Cook over medium heat, stirring frequently, until the onions are translucent and limp, about 5 minutes. Any liquid released by the onions should evaporate. Reduce the heat to medium-low and cook the onions, stirring occasionally, for 20 minutes. They will cook down and take on a light golden color, but be careful not to burn them. Scrape the bottom of the pot often. -
Add Garlic and Maple Syrup:
Add the finely chopped garlic and maple syrup to the pot. Cook for another 7-8 minutes, stirring frequently. The garlic will soften, and the maple syrup will help further caramelize the onions. -
Deglaze and Add the Flour:
Sprinkle the flour over the onions and stir well to coat them. This will help thicken the braising liquid. Pour in the red wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the beef stock and stir well to combine. -
Braise the Pot Roast:
Return the seared pot roast to the Dutch oven. The liquid should cover the roast. Add the rosemary sprig and bay leaf. Increase the heat to medium-high and bring everything to a simmer. Once simmering, cover the Dutch oven with a lid and place it in the oven at 300°F (150°C). Cook undisturbed for 3 hours. -
Shred and Continue Cooking:
After 3 hours, remove the pot from the oven. Carefully turn the pot roast over in the braising liquid and use two forks to pull it apart into a few large pieces. Cover again and return to the oven to cook for another 30-45 minutes until the meat is meltingly tender and easy to shred. -
Cool and Serve:
Once the roast is done, remove it from the oven and uncover it. You can let it cool slightly or refrigerate it overnight (this will deepen the flavors). When ready to serve, reheat if necessary. Serve hot with mashed potatoes, polenta, buttered egg noodles, or a side of vegetables.
Notes
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Serving Suggestions: This dish serves 6-8 adults, or a family of four twice. It’s a great dish for making ahead, and it freezes well. To serve, you can enjoy it with mashed potatoes, egg noodles, or a simple side of vegetables.
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Make-Ahead: I love to prepare this dish the day before, letting the flavors develop overnight in the fridge. The next day, simply reheat and serve.
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Freezing: This pot roast freezes wonderfully. Simply store in an airtight container and freeze for up to 3 months.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Conclusion
This Savory French Onion Pot Roast recipe is the perfect comfort food. It combines tender, slow-braised beef with the rich, savory flavors of French onion soup. The beef becomes meltingly tender, and the caramelized onions in the broth add incredible depth of flavor. This dish is ideal for a family dinner or for meal prep, and it’s just as delicious the next day!
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Savory French Onion Pot Roast Recipe
- Total Time: 4 hours 20 minutes
- Yield: Serves 6-8
Description
This Savory French Onion Pot Roast is a comforting, melt-in-your-mouth dish that combines the hearty flavors of slow-cooked beef with caramelized onions and a savory broth. Braised beef stock, this one-pot wonder is perfect for family dinners or special occasions. The deep, rich flavor of French onion soup infuses the pot roast, making it the ultimate comfort food.
Ingredients
For the Pot Roast:
3 tablespoons extra virgin olive oil (divided)
3 lb boneless pot roast (chuck)
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
For the French Onion Base:
3 lbs yellow onions (about 8 medium-large)
2 cloves garlic, finely chopped
1 tablespoon pure maple syrup or brown sugar
1 tablespoon all-purpose flour (or gluten-free AP flour)
For the Braise:
1 cup beef stock
2 1/2 cups beef stock
1 sprig fresh rosemary
1 bay leaf
Instructions
- Preheat and Sear the Pot 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. Brown the roast on all sides, about 10-12 minutes. Set the roast aside on a plate.
- Prepare the Onions: Slice the onions thinly using a food processor. Set them aside.
- Caramelize the Onions: In the same Dutch oven, add the remaining olive oil and toss in the sliced onions. Cook over medium heat, stirring frequently, for 5 minutes. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally, until the onions turn golden.
- Add Garlic and Maple Syrup: Stir in the garlic and maple syrup. Cook for an additional 7-8 minutes, letting the garlic soften and the syrup enhance the caramelization.
- Deglaze and Add the Flour: Sprinkle the flour over the onions and stir well. Pour in the red wine to deglaze, scraping the bottom to remove any browned bits. Add the beef stock and stir to combine.
- Braise the Pot Roast: Return the pot roast to the Dutch oven. Add rosemary and bay leaf. Bring the mixture to a simmer, cover, and cook in the oven at 300°F (150°C) for 3 hours.
- Shred and Continue Cooking: After 3 hours, carefully turn the roast over and shred with two forks. Return to the oven and cook for another 30-45 minutes until tender.
- Cool and Serve: Once done, remove from the oven and serve hot with mashed potatoes, egg noodles, or vegetables.
Notes
- Serving Suggestions: Serve with mashed potatoes, polenta, or buttered egg noodles. This dish serves 6-8 adults.
- Make-Ahead: Prepare this dish the day before to deepen the flavors. Reheat before serving.
- Freezing: Freeze leftovers for up to 3 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: beef
- Method: Roasting
- Cuisine: American
