Description
This Savory French Onion Pot Roast is a comforting and hearty dish featuring tender, slow-cooked chuck roast nestled in a deeply flavorful caramelized onion and red wine gravy. Perfect for family dinners or special occasions, the pot roast is seared for a rich crust, then braised low and slow in a Dutch oven, allowing the flavors to meld beautifully. The use of yellow onions caramelized with garlic and a touch of maple syrup adds a sweet-savory depth, while rosemary and bay leaf provide aromatic earthiness. Serve it with mashed potatoes, polenta, or buttered egg noodles for a satisfying meal that shines even more as leftovers.
Ingredients
Units
Scale
Meat and Seasoning
- 3 lb boneless pot roast (chuck)
- 1 teaspoon fine sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 tablespoons extra virgin olive oil, divided
Vegetables
- 3 lbs yellow onions (about 8 medium-large)
- 2 cloves garlic, finely chopped
Additional Flavorings
- 1 tablespoon pure maple syrup or brown sugar
- 1 tablespoon all-purpose flour or gluten-free 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
- Preheat and Season: Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the pot roast evenly with half the sea salt and half the black pepper.
- Sear the Roast: Carefully place the pot roast in the hot Dutch oven. Using tongs, sear all sides until browned, about 10-12 minutes total. Once browned, transfer the roast to a plate and set aside.
- Prepare Onions: Meanwhile, set up a food processor with a thin slicing attachment. Cut onions in half, peel skins (reserved if desired for stock), and process all onions into thin slices.
- Sauté Onions: Add the remaining olive oil to the Dutch oven. Add all sliced onions, toss in the oil, season with remaining salt and pepper. Cook over medium heat, stirring frequently, until onions are translucent and limp, about 5 minutes, allowing any released liquid to evaporate.
- Caramelize Onions: Reduce heat to medium-low. Continue cooking onions, stirring occasionally, for 20 minutes until they soften and turn a light golden color. Frequently scrape the bottom of the pot to prevent burning.
- Add Garlic and Sweetener: Add the chopped garlic and maple syrup to the onions. Cook for 7-8 more minutes, stirring regularly. The garlic will soften and the maple syrup will aid caramelization.
- Thicken the Base: Sprinkle flour over the onions and stir well to coat evenly.
- Deglaze and Add Stock: Pour in red wine to deglaze the pan, scraping up browned bits. Then add beef stock and stir to combine.
- Return Roast and Add Herbs: Put the pot roast back into the Dutch oven. The liquid should cover the roast. Add the sprig of rosemary and bay leaf.
- Simmer: Increase heat to medium-high and bring everything to a simmer on the stovetop.
- Braise in Oven: Clamp the lid on the Dutch oven and place it in a preheated oven at 300°F (150°C). Cook undisturbed for 3 hours.
- Check and Pull Roast: Remove the Dutch oven, carefully turn the roast in the juices, and shred it into pieces with two forks — it should pull apart easily.
- Continue Cooking: Cover and return the Dutch oven to the oven. Cook for an additional 30-45 minutes until the meat is meltingly tender.
- Cool and Serve: Remove from oven, uncover, and let cool slightly. For best flavor, refrigerate overnight in the same pot and reheat before serving. Serve hot alongside mashed potatoes, polenta, or buttered egg noodles.
Notes
- Use a sturdy Dutch oven for even heat distribution and braising.
- Reserving onion skins is optional but useful for making homemade stock.
- Red wine can be substituted with additional beef stock for a non-alcoholic version.
- Reheating this dish after resting overnight enhances the depth of flavor.
- Leftovers freeze well; freeze in portions for easy future meals.
- Be careful to avoid burning onions during caramelization by stirring and scraping frequently.
Nutrition
- Serving Size: 1 serving (approx. 170g)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 120 mg
