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–+ servings
Callie Brooks

French Onion Pot Roast

This slow-simmered pot roast combines the flavors of French onion soup with a tender, seared chuck roast in a rich onion gravy, perfect for family dinners and special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 720
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 lb boneless chuck roast Use a well-marbled chuck roast for maximum flavor and tenderness.
  • 0.5 tsp fine sea salt Plus more to taste.
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp extra virgin olive oil Substitute with neutral oil or butter.
  • 3 lbs yellow onions, thinly sliced About 8 medium to large.
  • 2 cloves garlic, minced
  • 1 tbsp maple syrup or brown sugar Helps caramelization.
  • 1 tbsp all-purpose flour Or gluten-free flour.
  • 1 cup red wine Or use beef stock for alcohol-free.
  • 2.5 cups beef stock
  • 1 sprig rosemary
  • 1 whole bay leaf

Method
 

Preparation
  1. Pat the roast dry and season generously with sea salt and black pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
  3. Sear the roast on all sides until deeply browned, about 4-5 minutes per side.
  4. Remove the roast and set aside on a plate.
  5. Add the sliced onions to the pot and cook, stirring occasionally, until deeply caramelized, about 10-12 minutes.
  6. Stir in the minced garlic and cook for an additional minute until fragrant.
  7. Add maple syrup (or brown sugar) and the flour, stirring to coat the onions, and cook for 1-2 minutes to remove raw flour taste.
  8. Pour in the red wine and let it simmer for a minute to deglaze the pan, scraping up browned bits.
  9. Return the roast to the pot, adding beef stock, rosemary, and bay leaf until the liquid comes halfway up the roast.
  10. Cover the Dutch oven and simmer on low heat for 3-4 hours, flipping the meat occasionally for even braising.
  11. Remove the roast, let it rest for 10 minutes, and slice against the grain.
  12. Adjust seasoning to taste and spoon onion gravy over the slices before serving.

Nutrition

Serving: 1gCalories: 720kcalCarbohydrates: 24gProtein: 45gFat: 48g

Notes

This roast pairs well with mashed potatoes, buttered noodles, or crusty bread to soak up the gravy. Great for leftovers and reheating.

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