French Onion Pot Roast (Print Version)
Succulent beef chuck braised with sweet caramelized onions in a rich wine sauce until meltingly tender - pure comfort on a plate.
# Ingredients:
→ For the beef roast
01 -
3 lb boneless chuck roast
02 -
1/2 tsp fine sea salt
03 -
1/2 tsp freshly ground black pepper
04 -
1 tbsp extra virgin olive oil
→ For the caramelized onions
05 -
3 lbs yellow onions (about 8 medium to large)
06 -
2 cloves garlic, minced
07 -
1 tbsp maple syrup or brown sugar
08 -
1 tbsp all-purpose flour or gluten-free all-purpose flour
09 -
2 tbsp extra virgin olive oil
10 -
1/2 tsp fine sea salt
11 -
1/2 tsp freshly ground black pepper
→ For braising liquid and aromatics
12 -
1 cup red wine or extra beef stock
13 -
2 1/2 cups beef stock
14 -
1 sprig rosemary
15 -
1 bay leaf
# Steps to Follow:
01 -
Preheat a Dutch oven over medium heat and add 1 tablespoon of extra virgin olive oil. While the oil heats, season the chuck roast with 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Carefully place the roast into the Dutch oven and sear it on all sides until well browned, about 10–12 minutes in total. Transfer the roast to a plate and set aside.
02 -
Peel the yellow onions, cut them in half, and thinly slice them. Add 2 tablespoons extra virgin olive oil to the Dutch oven. Add all the sliced onions and season with 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Cook over medium heat, stirring frequently, for about 5 minutes until translucent. Reduce heat to medium-low and cook for another 20 minutes, stirring occasionally, until the onions are soft and golden.
03 -
Add the minced garlic and maple syrup (or brown sugar) to the onions. Cook for another 7–8 minutes, stirring frequently, until the garlic is softened and the onions are fully caramelized. Sprinkle flour over the onions and stir to coat. Deglaze the pan with red wine (or extra beef stock), scraping up any browned bits. Add the beef stock and stir well. Taste and adjust salt as needed.
04 -
Return the seared roast to the Dutch oven, nestling it into the onion mixture. Ensure the liquid covers most of the roast. Add the sprig of rosemary and bay leaf. Increase heat to medium-high until it comes to a simmer. Cover the pot and transfer it to a preheated 300°F oven. Braise for 3 hours undisturbed.
05 -
Remove the pot from the oven and turn the roast over, pulling it apart slightly. Return to the oven for another 30–45 minutes until meltingly tender. Let the roast cool slightly before serving. For enhanced flavor, cool completely, refrigerate, and reheat before serving. Serve the pot roast with the rich onion sauce over mashed potatoes, polenta, or buttered egg noodles.
# Additional Notes:
01 -
Cooling and reheating the roast deepens its flavor.