Savory French Onion Pot Roast
A delightful twist on the classic pot roast, featuring rich flavors of caramelized onions combined with tender beef for a heartwarming meal.
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
- 1 cup red wine or more beef stock
- 2 1/2 cups beef stock
- 1 sprig fresh rosemary
For the Onions
- 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
Instructions
Preparation
- Preheat a Dutch oven over medium heat. Add 1 tablespoon of olive oil to the pot.
- Season the pot roast with half of the salt and pepper. Sear it on all sides until brown (10-12 minutes).
- Slice the onions and prepare them using a food processor with a thin slicing attachment.
Cooking
- Set the browned meat aside. Add remaining olive oil and cook the sliced onions with salt and pepper for about 5 minutes.
- Lower heat to medium-low, and continue cooking onions, stirring occasionally for 20 minutes until light golden.
- Add garlic and maple syrup, cooking for an additional 7-8 minutes.
- Sprinkle flour over the onions and deglaze the pan with wine, then add beef stock and mix well.
- Return the pot roast to the Dutch oven, add rosemary and bay leaf, and bring to a simmer.
- Cover and transfer to preheated oven at 300°F (approximately 150°C) and cook undisturbed for 3 hours.
Final Steps
- Carefully turn the roast over and shred with two forks. Cover and return to the oven for another 30-45 minutes until tender.
- Let the pot roast cool before serving. Refrigerate overnight for enhanced flavors.
Notes
Searing the meat is crucial for flavor. Slow cooking delivers tenderness. Variations can include adding carrots or potatoes.