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French Onion Pot Roast

Savory French Onion Pot Roast for Ultimate Comfort Food

This French Onion Pot Roast combines tender beef with sweet, caramelized onions for an unforgettable comfort food experience.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Boneless Chuck Roast Substitute with bottom round or arm roast if needed
  • 2 tablespoons Extra Virgin Olive Oil Feel free to use other oils with a high smoke point
  • to taste Fine Sea Salt
  • to taste Freshly Ground Black Pepper
For the Sauce
  • 3-4 Yellow Onions Use sweet or white onions for a milder taste
  • 3 cloves Garlic Fresh is recommended for optimal flavor
  • 2 tablespoons Maple Syrup Brown sugar can be used as a substitute
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for a gluten-free option
  • 1 cup Red Wine Opt for a dry variety or substitute with more beef stock
  • 2 cups Beef Stock Low-sodium is preferred
  • 1 Bay Leaf
  • a few sprigs Fresh Rosemary Substitute with dried herbs if fresh is unavailable

Equipment

  • large heavy-bottomed pot

Method
 

Preparation Steps
  1. Pat the boneless chuck roast dry with paper towels. Season generously with fine sea salt and freshly ground black pepper. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear the roast for 5-7 minutes on each side until golden-brown.
  2. Slice 3-4 yellow onions and add them to the pot, using the residual oil for flavor. Sprinkle with salt and pepper, reduce heat to medium, and cook for about 25 minutes until soft and caramelized.
  3. Add 3 cloves of minced garlic and 2 tablespoons of maple syrup to the onions, cooking for an additional 8 minutes. Sprinkle 2 tablespoons of flour over the mix and stir well. Pour in 1 cup of red wine, scraping the bottom to deglaze.
  4. Slowly pour in 2 cups of low-sodium beef stock and nestle the seared chuck roast into the sauce. Add 1 bay leaf and fresh rosemary. Cover and transfer to a preheated oven at 300°F, braising for 3 hours.
  5. Carefully turn the roast after 3 hours and braise for an additional 30-45 minutes until fork-tender.
  6. Remove from oven and let the roast rest for 10-15 minutes. Slice or shred and serve with the rich onion sauce.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 20gProtein: 45gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 6mgCalcium: 50mgIron: 4mg

Notes

Allow your pot roast to rest for 10-15 minutes after cooking to enhance juiciness and retain flavor.

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