Savory French Onion Pot Roast (Print)
Beef braised with caramelized onions, herbs, and red wine for an irresistibly tender, savory main dish.
# Ingredients:
→ Beef and Aromatics
01 -
1.4 kg boneless chuck pot roast
02 -
3 tablespoons extra virgin olive oil, divided
03 -
1 teaspoon fine sea salt
04 -
1 teaspoon freshly ground black pepper
05 -
3 large yellow onions (approx. 1.35 kg), thinly sliced
06 -
2 cloves garlic, finely chopped
07 -
1 tablespoon pure maple syrup or brown sugar
08 -
1 tablespoon all-purpose flour or gluten-free all-purpose flour
→ Liquids and Herbs
09 -
240 ml red wine or additional beef stock
10 -
600 ml beef stock
11 -
1 sprig fresh rosemary
12 -
1 bay leaf
# Steps:
01 -
Preheat a Dutch oven over medium heat and add 1 tablespoon olive oil. Season the chuck roast with half the salt and pepper, then sear on all sides until evenly browned, about 10–12 minutes total. Transfer the beef to a plate to rest.
02 -
Halve and peel the onions, then use a food processor fitted with a thin slicing attachment to slice them evenly.
03 -
Add the remaining olive oil to the Dutch oven. Add all sliced onions, season with the remaining salt and pepper, and sauté over medium heat, stirring frequently, until translucent and limp, about 5 minutes.
04 -
Reduce the heat to medium-low. Continue to cook the onions, stirring occasionally and scraping the pot, until they become soft and lightly golden, about 20 minutes. Avoid burning the onions.
05 -
Add chopped garlic and maple syrup (or brown sugar). Stir and cook for 7–8 minutes, allowing the garlic to soften and the onions to develop deeper caramelization.
06 -
Sprinkle flour over the onions, stirring well to coat. Pour in the red wine to deglaze, scraping any browned bits from the bottom of the pot. Add the beef stock and mix thoroughly.
07 -
Return the seared beef to the Dutch oven, ensuring it is mostly submerged in the onion broth. Add fresh rosemary and bay leaf. Bring to a gentle simmer over medium-high heat.
08 -
Cover the Dutch oven with its lid and transfer to a preheated oven at 150°C. Braise undisturbed for 3 hours.
09 -
Remove from the oven and carefully turn the pot roast in the braising liquid, shredding into a few large pieces with two forks. Cover and return to the oven for an additional 30–45 minutes until the beef is extremely tender.
10 -
Remove from the oven, uncover, and allow to cool slightly. For optimal flavor, refrigerate overnight in the Dutch oven and reheat before serving. Serve hot, accompanied by mashed potatoes, polenta, or buttered egg noodles.
# Notes:
01 -
For enhanced flavor and texture, chill the pot roast overnight then gently reheat before serving; flavors will intensify and the beef will become even more tender.
02 -
A food processor with a slicing disc ensures uniform onion slices, expediting preparation.