Comforting French Onion Pot Roast (Printable Format)
Beef slow-cooked with caramelized onions and a savory sauce for a deeply comforting meal.
# Needed Ingredients:
→ For the beef roast
01 -
1 tablespoon extra virgin olive oil
02 -
1/2 teaspoon fine sea salt
03 -
1/2 teaspoon freshly ground black pepper
04 -
3 pounds boneless chuck roast, patted dry
→ For the caramelized onions
05 -
2 tablespoons extra virgin olive oil
06 -
3 pounds yellow onions, sliced into 1/4-inch rings
07 -
1/2 teaspoon fine sea salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
2 cloves garlic, freshly minced
10 -
1 tablespoon maple syrup
11 -
1 tablespoon all-purpose flour
→ For braising liquid and aromatics
12 -
2 1/2 cups low-sodium beef stock
13 -
1 cup dry red wine or additional beef stock
14 -
1 bay leaf
15 -
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
# Preparation Steps:
01 -
Preheat oven to 300°F (150°C). Pat boneless chuck roast dry with paper towels. Season on all sides with sea salt and black pepper. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Place the roast in the pot and sear 5 to 7 minutes per side until a deep golden-brown crust forms. Remove the roast and set aside.
02 -
Add olive oil to the same Dutch oven. Add sliced onions, salt, and pepper. Cook over medium heat for 5 minutes, then lower to medium-low and continue to cook, stirring occasionally, for 20 to 25 minutes until onions are very soft and golden.
03 -
Stir in minced garlic and maple syrup and cook for 7 to 8 minutes until fragrant and deeply caramelized. Sprinkle flour over onions and cook, stirring, for 1 minute until well coated. Pour in red wine to deglaze the pot, scraping up browned bits. Add beef stock, fresh rosemary sprig, and bay leaf. Bring to a gentle simmer.
04 -
Nestle the seared roast into the onion sauce, ensuring it is mostly submerged. Cover the Dutch oven tightly with a lid and place in the preheated oven. Bake for 3 hours. After 3 hours, remove from oven, gently turn the roast, and check tenderness. If possible, pull the roast slightly apart with forks, then re-cover and return to oven for an additional 30 to 45 minutes, until the meat is fork-tender and easy to shred.
05 -
Remove from oven. Discard rosemary sprig and bay leaf. Let the roast rest in its sauce for 10 to 15 minutes before serving. Serve the shredded beef with plenty of caramelized onion sauce spooned over the top.
# Supplementary Details:
01 -
Caramelize the onions patiently, as this step is essential for developing the signature rich and sweet flavors typical of classic French onion preparations.
02 -
Drying the roast before searing ensures superior browning and deeper flavor in the finished dish.