Description
A richly flavored Comforting French Onion Pot Roast featuring a tender boneless chuck roast braised slowly in caramelized onions, red wine, and beef stock. This hearty dish combines deep, savory flavors with a melt-in-your-mouth texture, perfect for a satisfying family meal.
Ingredients
Beef Roast
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 3 lb boneless chuck roast (pat dry before searing for better browning)
Caramelized Onions
- 1/2 tsp freshly ground black pepper
- 1/2 tsp fine sea salt
- 1 tbsp maple syrup (for richer, deeper caramel flavor)
- 1 tbsp all-purpose flour (I use King Arthur for consistent results)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic (freshly minced for best flavor)
- 3 lbs yellow onions (sliced into 1/4-inch rings, about 8 medium to large)
Braising Liquid and Aromatics
- 2 1/2 cups beef stock (low-sodium preferred, I use Swanson)
- 1 bay leaf
- 1 sprig fresh rosemary (or 1/2 tsp dried)
- 1 cup red wine (dry preferred, or substitute beef stock)
Instructions
- Prepare and Season the Roast: Pat the boneless chuck roast dry with paper towels, then season it generously on all sides with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper to enhance flavor penetration.
- Sear the Roast: Heat 1 tbsp extra virgin olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the seasoned roast into the hot pot and sear undisturbed for 5-7 minutes per side until a deep golden-brown crust forms. Remove the roast and set aside.
- Sauté the Onions: Add 2 tbsp extra virgin olive oil to the same pot. Add sliced yellow onions, 1/2 tsp salt, and 1/2 tsp black pepper. Cook over medium heat for about 5 minutes, then reduce heat to medium-low. Continue cooking for 20-25 minutes, stirring occasionally, until onions are very soft and golden.
- Add Garlic and Maple Syrup: Stir in minced garlic and maple syrup. Cook for another 7-8 minutes until onion mixture is fragrant and caramelized further.
- Thicken Onion Mixture: Sprinkle 1 tbsp all-purpose flour over the onions and stir thoroughly for 1 minute to coat and thicken the mixture.
- Deglaze the Pot: Pour in 1 cup red wine and use a wooden spoon to scrape the browned bits from the pot’s bottom, mixing them into the sauce for deeper flavor.
- Add Stock and Aromatics: Stir in 2 1/2 cups beef stock, 1 bay leaf, and 1 sprig fresh rosemary. Bring to a gentle simmer to combine flavors.
- Braise the Roast: Return the seared roast to the pot, nestling it into the onion and sauce mixture. Ensure roast is mostly submerged. Cover tightly and transfer to a preheated 300°F (150°C) oven. Bake for 3 hours.
- Turn and Continue Cooking: After 3 hours, remove the pot from the oven, carefully turn the roast, and gently pull apart with two forks if tender. Cover and return to oven for 30-45 more minutes until meat is fork-tender and easily shreds.
- Rest and Serve: Remove pot from oven, discard bay leaf and rosemary sprig. Let roast rest in the sauce for 10-15 minutes to absorb juices before serving. Serve the shredded pot roast with plenty of the rich French onion sauce.
Notes
- Patting the roast dry before searing ensures a better crust.
- Caramelizing onions slowly is key to developing deep, rich flavor.
- Use dry red wine to elevate the sauce but substitute with beef stock if preferred.
- Low-sodium beef stock helps control overall saltiness of the dish.
- Resting the roast in the sauce improves moisture and tenderness.
- This recipe works best with a heavy oven-safe pot or Dutch oven for even heat distribution.
- Adjust cooking times slightly depending on roast size and oven accuracy.
