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French Onion Pot Roast

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A tender and flavorful pot roast braised with caramelized onions, garlic, herbs, and beef broth, inspired by classic French onion soup flavors.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil, divided
  • 3 lb boneless chuck pot roast
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 lbs yellow onions (about 8 medium-large), sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon pure maple syrup or brown sugar
  • 1 tablespoon all-purpose flour
  • 1 cup red wine (or additional beef stock)
  • 2 1/2 cups beef stock
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions

  1. Preheat oven to 300 degrees F.
  2. Pat the chuck roast dry and season generously with salt and pepper on both sides.
  3. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sear the roast on both sides until golden brown, about 5 minutes per side. Remove and set aside.
  4. In the same Dutch oven, melt butter or use remaining olive oil over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until lightly golden.
  5. Add garlic and cook for 2 minutes more.
  6. Stir in maple syrup or brown sugar and sprinkle flour over onions, stirring to coat.
  7. Pour in red wine to deglaze the pot, scraping up browned bits, and let reduce by half.
  8. Add beef stock, rosemary, and bay leaf. Bring to a simmer.
  9. Return the roast to the pot, cover, and transfer to the oven.
  10. Braise for about 3 to 4 hours until the meat is tender and easily shredded.
  11. Remove roast and let rest before slicing. Discard bay leaf and rosemary sprig.
  12. Serve roast topped with caramelized onions and pan juices.

Notes

For best flavor, use a well-marbled chuck roast and allow the onions to caramelize slowly for a rich, sweet base. This dish pairs excellently with mashed potatoes, rice, or polenta and roasted vegetables.

Nutrition

Find it online: https://www.receipster.com/french-onion-pot-roast-recipe/

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