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Comforting French Onion Pot Roast

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A hearty pot roast simmered with caramelized onions, creating a rich and savory dish that brings comfort to family gatherings.

Ingredients

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  • 3 lb boneless beef chuck roast
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 3 lbs yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon maple syrup
  • 1 cup non-alcoholic red wine substitute or additional beef broth
  • 2 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • Crusty bread or baguette slices (optional, for serving)
  • Gruyere or Swiss cheese (optional, for serving)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Pat the beef chuck roast dry, then generously season with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until deeply browned. Remove and set aside.
  2. Reduce heat to medium-low. Add the remaining 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter to the Dutch oven. Add the onions and maple syrup. Cook slowly for 30-45 minutes, stirring occasionally, until onions are deeply golden brown and caramelized.
  3. Add the minced garlic to the caramelized onions; stir constantly for 1 minute until fragrant. Sprinkle in the flour and stir thoroughly for 1-2 minutes to create a quick roux.
  4. Pour in the non-alcoholic red wine substitute, scraping up any browned bits from the bottom of the pot. Simmer for 3-5 minutes until slightly reduced. Add the beef broth, Worcestershire sauce, rosemary, and bay leaf. Bring the liquid to a gentle simmer.
  5. Return the seared beef chuck roast to the Dutch oven, nestling it into the simmering liquid. Cover tightly. Braise in a preheated oven at 300°F (150°C) for 3 to 3.5 hours, or until the beef is fork-tender.
  6. Carefully remove the Dutch oven from the oven. Transfer the beef to a cutting board; tent loosely with foil to rest for 10-15 minutes. Discard the bay leaf and rosemary sprig from the sauce.
  7. Once rested, use two forks to shred the beef into large pieces. Return the shredded beef to the Dutch oven, stirring gently to coat with the sauce. Let it simmer gently for another 5 minutes to absorb more flavor. Serve warm, optionally topped with crusty bread and cheese.

Notes

Allow enough time for the onions to caramelize for maximum flavor. This pot roast pairs beautifully with crusty bread or a simple green salad.

Nutrition

Find it online: https://tashirecipez.com/french-onion-pot-roast-recipe/

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