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Savory French Onion Pot Roast

Tender French onion pot roast with caramelized onions served in Dutch oven with mashed potatoes and fresh thyme.
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This savory French onion pot roast combines tender beef with rich caramelized onions for the ultimate comfort food. Perfect slow-cooked meal ready in 4 hours.

Ingredients

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  • 3 tablespoons extra virgin olive oil, divided
  • 3 lb boneless pot roast (chuck)
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 lbs yellow onions, about 8 medium-large
  • 2 cloves garlic, finely chopped
  • 1 tablespoon pure maple syrup or brown sugar
  • 1 tablespoon all-purpose flour or gluten-free AP flour
  • 1 cup red wine or more beef stock
  • 2½ cups beef stock
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions

  1. Preheat Dutch oven over medium heat and add 1 tablespoon olive oil. Season pot roast with half of salt and pepper, then sear on all sides until browned, about 10-12 minutes total.
  2. Transfer browned beef to plate to rest.
  3. Using food processor with thin slicing attachment, slice all onions uniformly.
  4. Add remaining oil to Dutch oven, add sliced onions with remaining salt and pepper. Cook over medium heat for 5 minutes until translucent.
  5. Reduce heat to medium-low and cook onions for 20 minutes, stirring occasionally, until light golden.
  6. Preheat oven to 300°F. Add garlic and maple syrup to onions, cooking 7-8 minutes while stirring frequently.
  7. Sprinkle flour over onions and stir to coat. Deglaze with wine, then add beef stock and stir well.
  8. Return pot roast to Dutch oven with rosemary and bay leaf. Bring to simmer, cover, and place in oven for 3 hours.
  9. Remove, turn roast over and pull into pieces. Cover and cook another 30-45 minutes until meltingly tender.
  10. Remove from oven, uncover and cool slightly before serving.

Notes

  • Chuck roast is ideal for this recipe due to marbling that creates tender results during slow cooking.
  • Don’t skip the browning step as it creates a rich crust that enhances the overall flavor profile.
  • This recipe improves overnight – cool completely and refrigerate for even better flavor the next day.

Nutrition

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