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–+ servings

Savory French Onion Pot Roast

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A hearty and comforting pot roast that combines the flavors of French onion soup with tender beef, perfect for chilly evenings and special occasions.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the roast
  • 3 Tbsp extra virgin olive oil, divided
  • 3 lb boneless pot roast (chuck)
  • 1 tsp fine sea salt
  • 1 tsp freshly ground black pepper
For the onion mixture
  • 3 lb yellow onions (approximately 8 medium-large)
  • 2 cloves garlic, finely chopped
  • 1 Tbsp pure maple syrup or brown sugar
  • 1 Tbsp all-purpose flour or gluten-free AP flour
For the sauce
  • 1 cup red wine or more beef stock Substitute with additional beef stock if preferred.
  • 2.5 cups beef stock
  • 1 sprig fresh rosemary

Method
 

Preparation
  1. Preheat your Dutch oven over medium heat, adding 1 tablespoon of olive oil.
  2. Season the pot roast with half of the salt and pepper before carefully placing it in the hot Dutch oven. Sear on all sides until browned, about 10-12 minutes total.
  3. Set aside the seared meat to rest on a plate.
  4. Prepare the onions by slicing them thinly, using a food processor for efficiency.
Cooking
  1. Add the remaining olive oil to the pot, then add the sliced onions. Season with the remaining salt and pepper, tossing to coat.
  2. Cook over medium heat for about 5 minutes until the onions become translucent.
  3. Lower the heat to medium-low, allowing onions to cook down, stirring occasionally for 20 minutes.
  4. Preheat your oven to 300°F.
  5. Add chopped garlic and maple syrup to the onions, cooking for another 7-8 minutes until softened.
  6. Sprinkle flour over the onion mixture, stirring well before deglazing the pan with red wine. Add beef stock and stir to combine.
  7. Return the pot roast to the Dutch oven, ensuring the liquid covers the roast. Toss in rosemary and bay leaf, and bring to a simmer.
  8. Cover the Dutch oven and place it in the preheated oven. Cook undisturbed for 3 hours.
  9. After 3 hours, turn the pot roast in the juices and shred using two forks for serving. Cover and return to the oven for 30-45 minutes.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

For best flavor, refrigerate the dish overnight then reheat gently before serving. Tips: Don't skip the chilling step; it enhances flavors.
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