Comforting French Onion Pot Roast
Tender chuck roast braised in rich caramelized onions, red wine, and beef stock—this French Onion Pot Roast is the ultimate comfort food, perfect for cozy nights or special dinners.
- Prep Time: 1 hour 13 minutes
- Cook Time: 2 hours 27 minutes
- Total Time: 3 hours 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course, Comfort Food
- Method: Dutch Oven, Braising
- Cuisine: American, French-Inspired
- Diet: Gluten Free
Ingredients
For the Beef Roast:
3 lb boneless chuck roast
½ tsp fine sea salt
½ tsp freshly ground black pepper
1 tbsp extra virgin olive oil
For the Caramelized Onions:
3 lbs yellow onions (about 8 medium-large), thinly sliced
2 cloves garlic, minced
1 tbsp maple syrup or brown sugar
1 tbsp all-purpose flour or gluten-free all-purpose flour
2 tbsp extra virgin olive oil
½ tsp fine sea salt
½ tsp freshly ground black pepper
For the Braising Liquid & Aromatics:
1 cup red wine or extra beef stock
2½ cups beef stock
1 sprig rosemary
1 bay leaf
Instructions
Sear the Beef:
Preheat Dutch oven over medium heat with 1 tbsp olive oil. Season roast with salt and pepper. Sear roast on all sides for 10–12 minutes until browned. Transfer to a plate.
Caramelize Onions:
Add 2 tbsp olive oil to Dutch oven. Add sliced onions and remaining salt and pepper. Cook over medium heat for 5 minutes, then reduce to medium-low and cook 20 more minutes, stirring occasionally until golden.
Flavor the Onions:
Add garlic and maple syrup (or brown sugar). Cook for 7–8 minutes. Stir in flour and cook briefly. Deglaze pan with red wine (or beef stock), scraping up browned bits. Add beef stock and stir well.
Add Roast and Braise:
Return seared roast to pot. Nestle into onion mixture. Add rosemary and bay leaf. Bring to simmer, then cover and transfer to 300°F oven. Braise for 3 hours.
Break Apart and Finish:
Remove pot, uncover, and break roast into large chunks. Cover again and return to oven for 30–45 more minutes, until meltingly tender.
Cool & Serve:
Let roast cool slightly. Optional: refrigerate overnight for deeper flavor, then reheat. Serve hot over mashed potatoes, polenta, or buttered noodles with onion gravy spooned generously on top.
Notes
Make-Ahead Tip: This pot roast tastes even better the next day—cool and store in the pot for best flavor.
Red Wine Substitute: Use more beef stock for an alcohol-free version.
Serving Ideas: Excellent over mashed potatoes, creamy polenta, or egg noodles.
Storage: Refrigerate leftovers in airtight container for up to 4 days.
Freezer-Friendly: Freeze cooled roast and sauce for up to 3 months. Thaw in fridge overnight before reheating.
Find it online: https://allrecipesmade.com/comforting-french-onion-pot-roast/
