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
