Comforting French Onion Pot Roast Recipe
This Comforting French Onion Pot Roast is a savory and tender beef dish featuring a rich, caramelized onion and wine sauce. Slow-baked to perfection, the chuck roast is seared for a deep crust, then cooked low and slow with sweet onions, garlic, and herbs until it becomes fork-tender and full of flavor. Perfect for a cozy family meal, this recipe brings together classic French onion soup flavors in a hearty roast.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
Beef and Seasoning
- 3 lb boneless chuck roast
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
Onion Mixture
- 3 lbs yellow onions (about 8 medium to large), sliced into 1/4-inch rings
- 2 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp maple syrup or brown sugar
- 1 tbsp all-purpose flour or gluten-free all-purpose flour
Liquids and Aromatics
- 1 cup red wine or extra beef stock
- 2 1/2 cups beef stock
- 1 sprig rosemary
- 1 bay leaf
Instructions
- Season and Sear the Roast: Pat the chuck roast dry with paper towels. Season generously on all sides with 1/2 tsp sea salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Place the roast in the pot and sear, without moving, for 5-7 minutes per side until a deep golden crust forms. Remove the roast and set aside.
- Caramelize the Onions: Add 2 tbsp olive oil to the same pot. Add the sliced onions with 1/2 tsp sea salt and 1/2 tsp black pepper. Cook over medium heat for about 5 minutes, then reduce to medium-low and continue cooking for 20-25 minutes, stirring occasionally, until onions are very soft and beginning to golden brown.
- Add Garlic and Sweetener, Then Flour: Stir in minced garlic and maple syrup, cooking for another 7-8 minutes until fragrant and further caramelized. Sprinkle the flour over the onions and stir for 1 minute to coat evenly, creating a roux to thicken the sauce.
- Deglaze and Simmer: Pour in 1 cup red wine, scraping the bottom of the pot with a wooden spoon to loosen brown bits. Add 2 1/2 cups beef stock, rosemary sprig, and bay leaf. Bring to a gentle simmer to blend the flavors.
- Return Roast and Bake: Nestle the seared roast back into the onion and sauce mixture, ensuring it’s mostly submerged. Cover the pot tightly and transfer it to a 300°F (150°C) oven. Bake for 3 hours.
- Turn and Continue Baking: After 3 hours, remove the pot, turn the roast, and gently pull it apart slightly with two forks if tender. Cover and return to oven for an additional 30-45 minutes until fork-tender and easily shreddable.
- Rest and Serve: Remove pot from oven and discard rosemary and bay leaf. Let the roast rest in the sauce for 10-15 minutes to reabsorb juices. Serve the shredded pot roast with plenty of the rich French onion sauce.
Notes
- Using a dry red wine enhances the sauce’s flavor but can be substituted with extra beef stock for a non-alcoholic version.
- Low and slow baking at 300°F ensures tender, juicy meat that easily shreds.
- Don’t rush caramelizing the onions; this step is key to the dish’s deep flavor profile.
- Using a heavy-bottomed, oven-safe Dutch oven is essential for even cooking and good searing.
- Allow the meat to rest in the sauce after cooking to maintain moisture and flavor.
Keywords: French onion, pot roast, caramelized onions, slow-cooked beef, comfort food
