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Savory French Onion Pot Roast Recipe

Savory French Onion Pot Roast Recipe
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★★★★★

5 from 11 reviews

This Savory French Onion Pot Roast is a comforting, flavorful dish perfect for slow-cooked meals lovers. Tender pot roast is seared and then slowly braised with caramelized onions, garlic, red wine, and aromatic herbs until meltingly tender. The depth of the French onion-infused broth makes it a heartwarming dinner served best with mashed potatoes, polenta, or buttered egg noodles.

Ingredients

Scale

Meat

  • 3 lb boneless pot roast (chuck)
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided

Vegetables & Aromatics

  • 3 lbs yellow onions (about 8 medium-large), sliced
  • 2 cloves garlic, finely chopped

Liquids & Oils

  • 3 tablespoons extra virgin olive oil, divided
  • 1 cup red wine or more beef stock
  • 2 1/2 cups beef stock

Other Ingredients

  • 1 tablespoon pure maple syrup or brown sugar
  • 1 tablespoon all-purpose flour or gluten-free all-purpose flour
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions

  1. Preheat and Season: Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the pot roast with half of the salt and pepper evenly on all sides.
  2. Sear the Pot Roast: Carefully add the pot roast to the Dutch oven and sear it on all sides until browned, about 10-12 minutes total. Use a sturdy pair of tongs to turn the roast. Once browned, remove the meat and set it aside on a plate to rest.
  3. Prepare Onions: Using a food processor with a thin slicing attachment, halve and peel the onions, then slice them thinly. Reserve skins for stock if desired.
  4. Cook Onions: Add the remaining olive oil to the Dutch oven and add all sliced onions. Toss them in the hot oil and season with the remaining salt and pepper. Cook over medium heat, stirring often until onions become translucent and limp, about 5 minutes, allowing any released liquid to evaporate.
  5. Caramelize Onions: Reduce heat to medium-low and cook onions, stirring occasionally, for 20 minutes, allowing them to soften and develop a light golden color. Be careful not to burn them, scraping the bottom of the pot frequently.
  6. Add Garlic and Sweetener: Stir in the chopped garlic and maple syrup. Continue cooking for 7-8 minutes, stirring frequently to soften the garlic and enhance caramelization.
  7. Thicken and Deglaze: Sprinkle the flour over the onion mixture and stir well to coat. Deglaze the pot by pouring in the red wine, scraping up browned bits. Then add the beef stock and stir to combine thoroughly.
  8. Combine and Simmer: Return the seared pot roast to the Dutch oven, ensuring the liquid covers the meat. Add the rosemary sprig and bay leaf. Increase heat to medium-high and bring the liquid to a gentle simmer.
  9. Braise in Oven: Cover the Dutch oven with a lid and transfer to a preheated oven at 300°F (150°C). Cook undisturbed for 3 hours.
  10. Check and Pull Apart: After 3 hours, remove the pot from the oven. Carefully turn the roast in the juices and use forks to pull it into pieces. It should shred easily. Cover again and return to oven to cook for an additional 30-45 minutes until meltingly tender.
  11. Cool and Reheat: Remove from oven, uncover, and allow to cool. For best flavor, refrigerate in the same pot and reheat before serving the next day, allowing the flavors to deepen.
  12. Serve: Serve hot with classic sides such as mashed potatoes, creamy polenta, or buttered egg noodles for a hearty meal.

Notes

  • Use a food processor with a slicing attachment for quick and even onion slicing.
  • Maple syrup or brown sugar helps with caramelization but can be adjusted or omitted depending on sweetness preference.
  • Red wine can be substituted with additional beef stock if preferred.
  • Allowing the roast to rest and then shredding it helps the meat absorb more flavor and become tender.
  • Reheating the dish the next day enhances the depth of flavors, making it richer and more savory.
  • For gluten-free option, use gluten-free all-purpose flour or cornstarch as a thickener.
  • Keep the pot roast covered during oven cooking to maintain moisture and tenderness.

Nutrition

Keywords: pot roast, French onion, braised beef, comfort food, slow cooker, caramelized onions, hearty dinner

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