Comforting French Onion Pot Roast Recipe
This Comforting French Onion Pot Roast combines the rich, caramelized flavors of classic French onion soup with tender, slow-cooked chuck roast. Perfect for busy weeknights, the dish relies on oven roasting to develop deep flavors with minimal hands-on time, delivering a hearty, crowd-pleasing meal that’s both satisfying and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
Beef Roast
- 3 lb boneless chuck roast
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
French Onion Base
- 3 lbs yellow onions (about 8 medium to large), thinly sliced
- 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
Liquid and Herbs
- 1 cup red wine or extra beef stock
- 2 1/2 cups beef stock
- 1 sprig rosemary
- 1 bay leaf
Instructions
- Prepare the Roast: Season the chuck roast evenly on all sides with 1/2 teaspoon of sea salt and 1/2 teaspoon of black pepper. Heat 1 tablespoon of extra virgin olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the roast on all sides until it develops a deep brown crust, about 3-4 minutes per side. Remove the roast from the pot and set aside.
- Caramelize Onions: In the same pot, add 2 tablespoons of extra virgin olive oil. Add thinly sliced onions and 1/2 teaspoon sea salt, cooking over medium heat. Stir frequently to prevent burning. After about 10 minutes, add the minced garlic and maple syrup or brown sugar to help with caramelization. Continue cooking the onions until they are deep golden brown and soft, about another 25-30 minutes.
- Add Flour and Deglaze: Sprinkle the 1 tablespoon of flour over the caramelized onions and stir for 2 minutes to cook out the raw flour taste. Pour in 1 cup of red wine or additional beef stock to deglaze the pot, scraping the bottom to release any browned bits enhancing flavor.
- Combine Ingredients and Add Liquids: Return the seared roast to the pot, nestling it among the caramelized onions. Pour in 2 1/2 cups of beef stock, then add the sprig of rosemary and bay leaf. Bring the mixture to a gentle simmer on the stove.
- Oven Roast: Cover the pot with a tight-fitting lid or foil, then transfer it to a preheated oven at 325°F (160°C). Roast the pot for 3 to 3 1/2 hours, or until the meat is fork-tender and infused with the rich flavors of the onion sauce.
- Rest and Serve: Remove the pot from the oven, discard the herb sprig and bay leaf. Let the roast rest for 10-15 minutes before slicing. Serve with caramelized onion sauce spooned over the meat, alongside your favorite sides.
Notes
- For best flavor, use a well-marbled chuck roast which becomes tender and flavorful after slow roasting.
- Adjust the sweetness by varying the amount of maple syrup or brown sugar in the caramelized onions.
- Red wine adds depth but to keep it alcohol-free, substitute with more beef stock.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with mashed potatoes, roasted vegetables, or a crusty French baguette.
Keywords: French onion pot roast, slow roast beef, caramelized onion roast, comfort food, easy roast dinner, oven-braised chuck roast
