Print

French Onion Pot Roast Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

This French Onion Pot Roast is a comforting and flavorful one-pot meal featuring a tender, slow-braised chuck roast nestled in a rich, caramelized onion and red wine sauce. The dish combines deep, savory French onion flavors with melt-in-your-mouth beef, perfect for a hearty family dinner or special occasion. The slow oven-roasting method ensures the meat becomes fork-tender while soaking up the luscious sauce infused with fresh herbs and aromatic garlic.

Ingredients

Scale

Beef and Seasoning

  • 3 lb boneless chuck roast
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp extra virgin olive oil

Onions and Flavorings

  • 3 lbs yellow onions (about 8 medium to large), sliced into 1/4-inch rings
  • 2 cloves garlic, minced
  • 1 tbsp maple syrup or brown sugar
  • 1 tbsp all-purpose flour or gluten-free all-purpose flour
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper

Liquids and Herbs

  • 1 cup red wine or extra beef stock
  • 2 1/2 cups beef stock
  • 1 sprig rosemary
  • 1 bay leaf

Instructions

  1. Season and Sear 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. 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 seared roast from the pot and set aside. A good sear builds a fundamental layer of flavor for the entire dish.
  2. Caramelize the Onions: While the roast is searing, slice the yellow onions into 1/4-inch rings. Add 2 tbsp extra virgin olive oil to the same pot used for searing the roast. Add the sliced onions, 1/2 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Cook over medium heat for about 5 minutes, then reduce heat to medium-low and continue cooking for 20-25 minutes, stirring occasionally, until the onions are very soft and starting to turn golden. Proper caramelization is key to the French onion flavor.
  3. Add Garlic, Sweetener, and Flour: Once the onions are softened, stir in the minced garlic and maple syrup. Cook for another 7-8 minutes until fragrant and slightly more caramelized. Sprinkle 1 tbsp all-purpose flour over the onions and stir well for 1 minute to coat completely. This will help thicken the sauce later.
  4. Deglaze and Add Liquids: Pour in 1 cup red wine and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating all the flavorful browned bits. Stir in 2 1/2 cups beef stock, the fresh rosemary sprig, and bay leaf, bringing the mixture to a gentle simmer. The red wine elevates the depth of flavor in the sauce.
  5. Braise the Roast in the Oven: Return the seared chuck roast to the pot, nestling it into the onion and sauce mixture. Ensure the roast is mostly submerged. Cover the pot tightly with a lid and transfer it to a preheated 300°F (150°C) oven. Bake for 3 hours to slowly tenderize the meat.
  6. Turn and Continue Braising: After 3 hours, remove the pot from the oven, carefully turn the roast, and if it’s tender enough, gently pull it apart with two forks slightly. Re-cover the pot and return it to the oven for an additional 30-45 minutes, or until the meat is fork-tender and easily shreds.
  7. Rest and Serve: Once the pot roast is incredibly tender, remove the pot from the oven. Discard the rosemary sprig and bay leaf. Let the pot roast rest in its flavorful sauce for about 10-15 minutes to allow the meat to reabsorb its juices. Serve the shredded pot roast with plenty of the rich French onion sauce for a delicious meal.

Notes

  • Use a heavy-bottomed, oven-safe Dutch oven for best results to ensure even heat distribution.
  • Patting the roast dry before searing is crucial for a good crust.
  • Take your time caramelizing the onions; this is essential for authentic French onion flavor.
  • Red wine can be substituted with extra beef stock for a non-alcoholic option.
  • Resting the meat after cooking enhances juiciness and texture.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Keywords: French onion pot roast, braised chuck roast, caramelized onions, slow-braised beef, comfort food, one-pot meal

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