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Comforting French Onion Pot Roast

This comforting French Onion Pot Roast features slow-braised beef in caramelized onions and savory gravy, delivering tender slices filled with rich flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Roast
  • 3 lb boneless chuck roast Choose a well-marbled roast for best results.
  • 1/2 tsp fine sea salt For seasoning the roast.
  • 1/2 tsp freshly ground black pepper For seasoning the roast.
  • 1 tbsp extra virgin olive oil For searing the roast.
For the Onion Gravy
  • 3 lb yellow onions About 8 medium to large onions, sliced.
  • 2 cloves garlic, minced For added flavor.
  • 1 tbsp maple syrup or brown sugar To enhance caramelization.
  • 1 tbsp all-purpose flour or gluten-free all-purpose flour For thickening the gravy.
  • 2 tbsp extra virgin olive oil For sautéing the onions.
  • 1 cup red wine or extra beef stock Use to deglaze the pot.
  • 2.5 cups beef stock For the sauce base.
  • 1 sprig rosemary For flavoring.
  • 1 bay leaf bay leaf For flavoring.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Pat the chuck roast dry; season evenly with 1/2 tsp salt and 1/2 tsp pepper.
  2. In a heavy Dutch oven over medium-high heat, warm 1 tbsp extra virgin olive oil. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast and set aside.
  3. Thinly slice the onions. In the same pot, add 2 tbsp extra virgin olive oil and the sliced onions. Sauté over medium-low heat, stirring occasionally, until deeply caramelized, about 30–45 minutes. Stir in 1 tbsp maple syrup or brown sugar during the last 5 minutes.
  4. Add the minced garlic and cook for 30–60 seconds until fragrant. Sprinkle 1 tbsp flour over the onions, stirring to combine, and cook for 1 minute.
  5. Increase heat to medium and pour in 1 cup red wine to deglaze, scraping up browned bits. Allow the wine to reduce by half, about 2–3 minutes.
  6. Stir in 2 1/2 cups beef stock, the rosemary sprig, and the bay leaf. Bring to a gentle simmer.
  7. Return the seared roast to the pot, nestling it into the onions and liquid. Cover and transfer to the preheated oven.
Cooking
  1. Braise until the roast is fork-tender, about 2½–3 hours. Check occasionally; if the liquid is evaporating too quickly, add a little extra stock.
  2. Remove the pot from the oven. Transfer the roast to a cutting board and tent to rest for 10 minutes. Discard the rosemary and bay leaf. Skim excess fat from the sauce, taste, and adjust seasoning as needed.
  3. Slice or shred the roast, then return to the pot and coat with the caramelized onion gravy before serving.

Notes

For serving, serve sliced or shredded over mashed potatoes, buttered egg noodles, or crusty bread. Add roasted vegetables or a simple green salad.