Savory French Onion Pot Roast (Print-Friendly Version)

Slow-cooked beef with golden onions, wine, and herbs delivers rich, comforting flavors in every bite.

# What You’ll Need to Make This:

→ Main

01 - 3 tablespoons extra virgin olive oil, divided
02 - 1.4 kg boneless chuck pot roast
03 - 1 teaspoon fine sea salt
04 - 1 teaspoon freshly ground black pepper

→ Onion Mixture

05 - 1.4 kg yellow onions (approximately 8 medium-large), thinly sliced
06 - 2 cloves garlic, finely chopped
07 - 1 tablespoon pure maple syrup or brown sugar
08 - 1 tablespoon all-purpose flour or gluten-free all-purpose flour

→ Braising Liquid

09 - 240 ml red wine or additional beef stock
10 - 600 ml beef stock
11 - 1 sprig fresh rosemary
12 - 1 bay leaf

# How to Prepare:

01 - Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the pot roast with half of the salt and black pepper. Sear the beef on all sides until deeply browned, about 10–12 minutes in total, then transfer to a plate.
02 - Fit a food processor with a thin slicing attachment. Halve and peel the onions. Process all onions into thin slices.
03 - Add remaining olive oil to the Dutch oven. Add sliced onions and season with the remaining salt and pepper. Cook over medium heat, stirring frequently, until translucent and limp, about 5 minutes. Allow any liquid to evaporate.
04 - Reduce heat to medium-low. Continue to cook onions, scraping the bottom often, until light golden and reduced, about 20 minutes.
05 - Add chopped garlic and maple syrup or brown sugar. Cook an additional 7–8 minutes, stirring frequently, until fragrant and slightly caramelized.
06 - Sprinkle flour over onions and stir to coat. Deglaze with the red wine, scraping any browned bits, then add beef stock and combine well.
07 - Return the seared pot roast to the Dutch oven. Ensure the beef is largely submerged in the onion broth. Add the sprig of rosemary and bay leaf. Bring up to a gentle simmer over medium-high heat.
08 - Preheat the oven to 150°C. Cover and transfer the Dutch oven to the oven. Braise for 3 hours undisturbed.
09 - Remove from oven. Carefully turn the pot roast in the braising liquid and pull the meat into several pieces using two forks. Cover and return to oven for 30–45 minutes until tender. Cool briefly before serving. For best results, chill overnight and reheat to deepen flavours.

# Extra Tips:

01 - For enhanced flavour, refrigerate the dish overnight and reheat before serving. The pot roast also freezes well for future meals.

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