Savory French Onion Pot Roast Recipe

Introduction

This Savory French Onion Pot Roast combines tender, slow-cooked beef with rich caramelized onions for a comforting, flavorful meal. Perfect for a cozy dinner, it pairs wonderfully with mashed potatoes or buttered noodles.

Ingredients

• 3 Tablespoons extra virgin olive oil, divided
• 3 lb boneless pot roast (chuck)
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 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
• 1 cup red wine or additional beef stock
• 2 1/2 cups beef stock
• 1 sprig fresh rosemary
• 1 bay leaf

Instructions

1. Step 1: 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.
2. Step 2: Sear the pot roast on all sides in the Dutch oven until browned, about 10-12 minutes total. Use tongs to turn the meat. Remove and set aside.
3. Step 3: Set up a food processor with a thin slicing blade. Peel and halve the onions, then slice all the onions using the processor.
4. Step 4: Add the remaining olive oil to the Dutch oven. Add the sliced onions and season with remaining salt and pepper. Cook over medium heat, stirring frequently, until translucent, about 5 minutes, allowing any liquid to evaporate.
5. Step 5: Reduce heat to medium-low and cook onions, stirring occasionally, for 20 minutes until lightly golden. Avoid burning and scrape the bottom of the pot as needed.
6. Step 6: Preheat the oven to 300°F (150°C).
7. Step 7: Add garlic and maple syrup. Cook another 7-8 minutes, stirring frequently to soften garlic and caramelize onions further.
8. Step 8: Sprinkle flour over the onions and stir well. Deglaze with red wine or additional beef stock, then add the beef stock. Stir to combine.
9. Step 9: Return the pot roast to the Dutch oven, ensuring it is covered with the liquid. Add the rosemary and bay leaf. Increase heat to medium-high and bring to a simmer.
10. Step 10: Cover the Dutch oven with a lid and place it in the oven. Cook undisturbed for 3 hours. Remove, turn the roast in the juices, and shred into pieces with forks. Cover and return to oven for another 30-45 minutes until tender.
11. Step 11: Remove from oven, uncover, and allow to cool. For best flavor, refrigerate in the pot and reheat before serving.
12. Step 12: Serve the pot roast hot with mashed potatoes, polenta, or buttered egg noodles.

Tips & Variations

• Use gluten-free flour if needed to keep this recipe gluten-free without losing the thickening effect.
• The dish tastes even better the next day once the flavors have melded in the refrigerator.
• For a deeper flavor, choose a dry red wine like Cabernet Sauvignon or Merlot.
• If you don’t have a food processor, thinly slice onions by hand with a sharp knife.

Storage

Store leftovers in the refrigerator in an airtight container or in the Dutch oven covered. They will keep for up to 3 days. Reheat gently on the stove or in the oven until warmed through. This dish also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after searing the roast and cooking the onions on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender.

What can I serve with French onion pot roast?

This roast pairs beautifully with creamy mashed potatoes, buttered egg noodles, polenta, or even crusty bread to soak up the flavorful sauce.

Savory French Onion Pot Roast Recipe

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★★★★★

4.9 from 99 reviews

This Savory French Onion Pot Roast is a comforting and flavorful dish that combines tender, slow-cooked pot roast with deeply caramelized onions and rich beef broth. The recipe involves searing the beef, slowly cooking sliced onions with garlic and maple syrup, and then braising the roast low and slow in an aromatic mixture of red wine, beef stock, rosemary, and bay leaf. The result is a melt-in-your-mouth roast with a savory onion gravy perfect for serving alongside classic sides like mashed potatoes, polenta, or buttered egg noodles.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Meat

• 3 lb boneless pot roast (chuck)

Vegetables

• 3 lbs yellow onions (about 8 medium-large)
• 2 cloves garlic, finely chopped

Seasonings & Flavorings

• 3 Tablespoons extra virgin olive oil, divided
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 Tablespoon pure maple syrup or brown sugar
• 1 sprig fresh rosemary
• 1 bay leaf

Thickening & Liquids

• 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

Instructions

1. Preheat and Season: 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.
2. Sear the Beef: Add the pot roast carefully to the Dutch oven and sear on all sides until browned, about 10-12 minutes total, using tongs for turning. Once browned, transfer the roast to a plate to rest.
3. Prepare Onions: Slice the onions in half, peel, and process through a food processor fitted with a thin slicing attachment to create thin onion slices.
4. Cook Onions: Add the remaining olive oil to the Dutch oven, then add all the sliced onions. Toss them in the hot oil and season with the remaining salt and pepper. Cook over medium heat, stirring frequently until onions become translucent and limp, about 5 minutes, allowing any released liquid to evaporate.
5. Caramelize Onions: Reduce heat to medium-low and continue cooking the onions, stirring occasionally for 20 minutes, allowing them to turn a light golden color while scraping the pot bottom often to prevent burning.
6. Preheat Oven: Meanwhile, preheat the oven to 300°F (150°C).
7. Add Garlic and Sweetener: Stir in the chopped garlic and maple syrup (or brown sugar). Cook for another 7-8 minutes, stirring frequently to soften the garlic and enhance the caramelization of onions.
8. Thicken and Deglaze: Sprinkle the flour over the onion mixture and stir well to coat. Deglaze the pot with the red wine (or more beef stock), then pour in the beef broth and stir to combine.
9. Combine and Simmer: Return the seared pot roast to the Dutch oven. Ensure the onion mixture and liquid cover the roast. Add rosemary sprig and bay leaf. Increase heat to medium-high and bring the liquid to a simmer.
10. Braise in Oven: Cover the Dutch oven with a lid and place it in the preheated oven. Cook undisturbed for 3 hours. Remove, turn the roast in the juices, and shred into a few pieces with forks. Cover and return to the oven for an additional 30-45 minutes until the meat is tender and easily pulls apart.
11. Rest and Develop Flavors: Remove from the oven, uncover, and allow to cool. Refrigerate in the same pot to deepen and develop flavors, ideally reheating before serving.
12. Serve: Serve the pot roast hot with mashed potatoes, polenta, or buttered egg noodles for a classic and comforting meal.

Notes

• Using maple syrup adds a subtle sweetness to help caramelize the onions, but brown sugar can be substituted.
• For a gluten-free version, use gluten-free all-purpose flour.
• Resting the meat after searing and after cooking helps retain juices and improves tenderness.
• Cooling and refrigerating the roast overnight allows flavors to deepen, making the next day’s meal even better.
• Be sure to scrape the bottom of the pot often while cooking the onions to prevent burning.
• Adjust the liquid amount if needed to ensure the roast is covered during braising.

Keywords: pot roast, French onion, caramelized onions, slow cooked beef, comfort food, braised beef, savory pot roast