Print

Savory French Onion Pot Roast Recipe for Comfort Food Lovers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savory French Onion Pot Roast is a comforting dish featuring tender beef cooked with caramelized onions, garlic, and red wine, slow-cooked to perfection. It’s hearty, flavorful, and perfect for family dinners.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6-8 servings
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

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

2 1/2 cups beef stock

1 sprig fresh rosemary

1 bay leaf

Instructions

  1. Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the pot roast with half of the salt and pepper.
  2. Carefully add the pot roast to the Dutch oven and sear on all sides until browned, about 10-12 minutes. Once browned, transfer the roast to a plate and set aside to rest.
  3. Set up a food processor with a thin slicing attachment. Cut the onions in half, peel, and slice them in the food processor.
  4. Add the remaining olive oil to the Dutch oven. Add the sliced onions, season with the remaining salt and pepper, and cook for 5 minutes until the onions become translucent and limp.
  5. Reduce the heat to medium-low and cook the onions for another 20 minutes, stirring occasionally. The onions will become golden and shrink down. Scrape the bottom of the pot often to avoid burning.
  6. Preheat the oven to 300°F (150°C).
  7. Add the garlic and maple syrup to the onions, cooking for another 7-8 minutes. Stir frequently, letting the maple syrup caramelize the onions slightly.
  8. Sprinkle the flour over the onions, stir to coat, and deglaze the pan with the red wine. Add the beef stock and stir to combine.
  9. Return the pot roast to the Dutch oven. The liquid should cover the roast. Add the rosemary and bay leaf. Increase heat to medium-high and bring to a simmer.
  10. Cover the Dutch oven and place in the oven. Cook for 3 hours undisturbed.
  11. After 3 hours, remove from the oven, turn the roast over, and shred with two forks. The meat should easily pull apart. Return the pot to the oven, cover, and cook for an additional 30-45 minutes until tender.
  12. Remove the roast from the oven and let it cool slightly. For deeper flavor, refrigerate overnight and reheat for dinner the next day.
  13. Serve the pot roast hot with mashed potatoes, polenta, or buttered egg noodles.

Notes

  • Store leftovers in an airtight container for up to 3 days. This dish also freezes well for up to 3 months.
  • For a spicy version, add red pepper flakes or hot sauce to the onion mixture.
  • Vegetarian? Replace the pot roast with mushrooms or eggplant and use vegetable broth.
  • Reheat the pot roast gently to avoid overcooking the meat and maintain tenderness.
  • For Instant Pot variation, sauté the roast and cook on high pressure for 60 minutes instead of oven roasting.

Nutrition

Find it online: https://cheftinaskitchen.com/savory-french-onion-pot-roast-recipe-for-comfort-food-lovers/