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Savory French Onion Pot Roast Recipe

Savory French Onion Pot Roast Recipe
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★★★★★

4.8 from 10 reviews

This Savory French Onion Pot Roast recipe is the ultimate comfort food for lovers of rich, tender beef and caramelized onions. Slow-cooked in a deeply flavorful French onion broth with notes of rosemary, red wine, and garlic, this pot roast yields melt-in-your-mouth meat perfect for a cozy family dinner. Enhanced by the natural sweetness of slow-cooked onions and a touch of maple syrup, this hearty dish pairs beautifully with mashed potatoes, polenta, or buttered egg noodles.

Ingredients

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 & Flavorings

  • 3 lbs yellow onions (about 8 medium-large), sliced
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon pure maple syrup or brown sugar

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

Herbs

  • 1 sprig fresh rosemary
  • 1 bay leaf

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 sea salt and black pepper evenly.
  2. Sear the Pot Roast: Carefully place the pot roast into the Dutch oven and sear it on all sides using tongs until browned, approximately 10-12 minutes total. Once browned, transfer the roast to a plate and set aside.
  3. Prepare Onions: Using a food processor with a thin slicing attachment, halve and peel the onions, then slice them all. Keep onion skins if desired for stock.
  4. Sauté Onions: Add the remaining 2 tablespoons of olive oil to the Dutch oven, then add the sliced onions. Season with the 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.
  5. Caramelize Onions: Reduce heat to medium-low and continue cooking the onions, stirring occasionally for 20 minutes, until they turn a light golden color. Be careful not to burn them, scraping the pot bottom regularly.
  6. Preheat Oven: Meanwhile, preheat the oven to 300°F (150°C).
  7. Add Garlic and Sweetener: Stir in the finely chopped garlic and maple syrup (or brown sugar), cooking for another 7-8 minutes until the garlic softens and onions caramelize further.
  8. Thicken and Deglaze: Sprinkle the flour over the onions, stirring well to coat evenly. Deglaze the pot by adding the red wine, stirring to loosen any browned bits, then pour in the beef stock and combine thoroughly.
  9. Add Roast and Herbs: Return the seared pot roast to the Dutch oven, ensuring it is mostly covered with the onion liquid. Add the fresh rosemary sprig and bay leaf. Increase heat to medium-high and bring everything to a gentle simmer.
  10. Braise in Oven: Secure the lid on the Dutch oven and place it into the preheated oven. Cook undisturbed for 3 hours. After this, carefully remove the pot and turn the roast in the juices. Using two forks, pull the roast into a few large pieces.
  11. Finish Cooking: Cover the pot again and return it to the oven. Continue cooking for an additional 30-45 minutes until the beef is meltingly tender and easily pulls apart.
  12. Cool and Serve: Remove the pot from the oven and uncover. Cool completely and refrigerate in the same pot if desired for flavors to deepen overnight. Reheat gently before serving. Serve hot with mashed potatoes, polenta, or buttered egg noodles for a complete comforting meal.

Notes

  • You can substitute red wine with additional beef stock for a non-alcoholic version.
  • Using gluten-free all-purpose flour makes this recipe gluten-free friendly.
  • Allowing the roast to cool and refrigerating it before reheating enhances the flavor development.
  • Be cautious not to burn the onions during caramelization; stirring frequently and scraping the pot bottom helps prevent this.
  • Leftover pot roast can be stored refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: French onion pot roast, braised beef recipe, comfort food pot roast, caramelized onion beef, slow cooker beef roast

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