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Comforting French Onion Pot Roast Recipe

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★★★★★

4.5 from 146 reviews

This Comforting French Onion Pot Roast features a succulent, slow-braised chuck roast infused with deeply caramelized onions and a rich red wine and beef stock sauce. The roast is seared to develop a flavorful crust, then slowly baked until tender and shreddable, making it a perfect hearty meal for cozy gatherings or family dinners.

Ingredients

Scale

For the Beef Roast:

  • 1 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 lb boneless chuck roast (pat dry before searing for better browning)

For the Caramelized Onions:

  • 3 lbs yellow onions (sliced into 1/4-inch rings, about 8 medium to large)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp maple syrup (for richer, deeper caramel flavor)
  • 1 tbsp all-purpose flour (I use King Arthur for consistent results)
  • 2 cloves garlic (freshly minced for best flavor)

For Braising Liquid and Aromatics:

  • 2 1/2 cups beef stock (low-sodium preferred, I use Swanson)
  • 1 cup dry red wine (or substitute beef stock)
  • 1 bay leaf
  • 1 sprig fresh rosemary (or 1/2 tsp dried)

Instructions

  1. Prepare the Roast and Sear: Pat the 3 lb boneless chuck roast dry with paper towels. Season generously on all sides with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Heat 1 tbsp extra virgin olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Place the roast carefully into the pot and sear undisturbed for 5-7 minutes per side, forming a deep golden-brown crust. Remove roast and set aside.
  2. Caramelize the Onions: While the roast sears, slice 3 lbs of yellow onions into 1/4-inch rings. Add 2 tbsp extra virgin olive oil to the same pot and stir in the onions, 1/2 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Cook over medium heat for 5 minutes, then reduce heat to medium-low and cook for 20-25 minutes, stirring occasionally, until onions are very soft and turning golden.
  3. Build the Flavorful Sauce Base: Stir in 2 cloves freshly minced garlic and 1 tbsp maple syrup to the onions. Cook another 7-8 minutes until fragrant and slightly more caramelized. Sprinkle 1 tbsp all-purpose flour over onions and stir for 1 minute to coat. Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze and incorporate browned bits. Stir in 2 1/2 cups beef stock, 1 sprig fresh rosemary, and 1 bay leaf. Bring to a gentle simmer.
  4. Bake the Pot Roast to Tenderness: Return the seared roast to the pot, nestling it into the onion and sauce mixture, ensuring it is mostly submerged. Cover pot tightly with a lid and transfer to a 300°F (150°C) oven. Bake for 3 hours. After 3 hours, carefully turn the roast. If tender, gently shred with forks. Re-cover and bake an additional 30-45 minutes until meat is fork-tender and shreddable.
  5. Rest and Serve: Remove pot from oven and discard rosemary sprig and bay leaf. Let roast rest in the sauce for 10-15 minutes to reabsorb juices before serving. Serve shredded pot roast with plenty of the rich French onion sauce.

Notes

  • Patting the roast dry before searing is essential to develop a good crust and flavor.
  • Take your time caramelizing the onions for the best depth of flavor; rushing this step will affect the taste.
  • If you prefer, you can substitute beef stock for the red wine to omit alcohol.
  • Use an oven-safe Dutch oven or heavy pot to sear and bake the roast seamlessly.
  • Resting the roast before serving allows juices to redistribute, making the meat more tender and juicy.

Keywords: French onion pot roast, braised chuck roast, caramelized onions, slow cooked beef, comfort food, hearty dinner

Find it online: https://cookcrisis.com/comforting-french-onion-pot-roast-recipe/