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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/savory-french-onion-pot-roast-recipe/