French Onion Pot Roast
A mouth-watering dish that beautifully combines the rich flavors of caramelized onions with a tender, juicy chuck roast, perfect for family dinners or special occasions.
Ingredients
For the Roast
- 3 lb boneless chuck roast
- 1 tbsp all-purpose flour
For the Onions
- 3 lbs yellow onions sliced
- 2 cloves garlic minced
- 1 tbsp maple syrup
- 1 cup red wine substitute with beef stock or grape juice if desired
- 2.5 cups beef stock can be substituted with chicken stock or vegetable broth
- 1 sprig fresh rosemary
For Seasoning
- 3 tbsp extra virgin olive oil
- 1 tsp fine sea salt divided
- 1 tsp freshly ground black pepper divided
Instructions
Preparation
- Pat the boneless chuck roast dry with paper towels and season it well using 1/2 tsp of salt and 1/2 tsp of pepper.
Searing
- In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the roast for 5-7 minutes on each side until golden-brown. Remove it from the pot and set aside.
Cooking Onions
- Slice the yellow onions and add them to the same pot with 2 tablespoons of olive oil. Sprinkle in the remaining salt and pepper, and cook over medium heat for about 5 minutes.
- Lower the heat and continue cooking for another 20-25 minutes until the onions turn soft and golden.
Adding Flavors
- Stir in the minced garlic and maple syrup. Cook this mixture for an additional 7-8 minutes until everything becomes fragrant.
- Sprinkle the flour over the onion mixture and stir for about 1 minute. Deglaze the pot with the red wine, scraping any brown bits from the bottom.
Finishing Up
- Stir in the beef stock, fresh rosemary, and bay leaf. Bring it to a simmer and return the seared roast to the pot.
- Cover the pot and place it in a preheated oven set to 300°F (150°C) for 3 hours.
- After 3 hours, turn the roast and return it to the oven uncovered for an extra 30-45 minutes until tender.
Serving
- Once finished, discard the rosemary and bay leaf. Let the roast cool slightly before slicing and serving it with the flavorful sauce.
Notes
Serve with thick slices of crusty bread or fluffy mashed potatoes. Pairs well with a simple side salad or roasted vegetables. Allow leftovers to cool and store in the fridge for up to 3 days.
