Description
A comforting and flavorful pot roast inspired by French onion soup, featuring caramelized onions, garlic, herbs, and slow-braised beef that’s melt-in-your-mouth tender.
Ingredients
- 3 Tbsp extra virgin olive oil (divided)
- 3 lb boneless chuck roast
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 3 lbs yellow onions (about 8 medium‑large), sliced
- 2 cloves garlic, finely chopped
- 1 Tbsp pure maple syrup or brown sugar
- 1 Tbsp all-purpose flour (or gluten-free AP flour)
- 3½ cups beef stock
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the roast with half the salt and pepper.
- Brown the roast on all sides for about 10 to 12 minutes. Remove and set aside.
- Add sliced onions and remaining olive oil to the pot. Season with remaining salt and pepper, and cook for 5 minutes until translucent.
- Reduce heat to medium-low and caramelize onions for 20 minutes, stirring occasionally.
- Stir in garlic and maple syrup; cook for another 7 to 8 minutes.
- Sprinkle in flour, stir until onions are coated, then slowly pour in beef stock, scraping the pot.
- Return roast to the pot, mostly submerging it in the liquid. Add rosemary and bay leaf. Bring to a simmer.
- Cover and transfer to a 300°F oven. Bake for 3 hours undisturbed.
- After 3 hours, flip the roast and pull it slightly apart. Cover and bake another 30 to 45 minutes until fork-tender.
- Let rest uncovered before serving hot with mashed potatoes, noodles, or polenta.
Notes
- Use a Dutch oven or any heavy oven-safe pot with a lid for best results.
- To go gluten-free, use a 1:1 gluten-free flour substitute.
- Add mushrooms with the onions for extra umami.
- Leftovers improve in flavor and reheat well on the stove with a splash of broth.
- This roast freezes well; thaw overnight before reheating.