Savory French onion pot roast with caramelized onions and herbs

Savory French Onion Pot Roast Recipe for Comfort Food Lovers

ByCasey Monroe

why make this recipe

Savory French Onion Pot Roast is a dish that warms the soul and brings comfort to any table. The combination of tender pot roast and sweet, caramelized onions makes for a delightful meal that not only satisfies hunger but also brings a sense of nostalgia. This recipe is perfect for cozy family dinners or gatherings with friends, making it a go-to for anyone who enjoys delicious comfort food.

how to make Savory French Onion Pot Roast

Ingredients:

  • 3 Tablespoons extra virgin olive oil divided
  • 3 lb boneless pot roast (chuck)
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 lbs yellow onions (about 8 medium-large)
  • 2 cloves garlic finely chopped
  • 1 Tablespoon pure maple syrup or brown sugar
  • 1 Tablespoon all-purpose flour or gluten-free AP flour
  • 1 cup red wine or more beef stock
  • 2 1/2 cups beef stock
  • 1 sprig fresh rosemary
  • 1 bay leaf

Directions:

  1. 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.
  2. Carefully add the pot roast to the Dutch oven and sear all sides until browned, which should take about 10-12 minutes. It’s best to use a sturdy pair of tongs for this job.
  3. Once browned, transfer the pot roast to a plate to rest.
  4. Set up a food processor with a thin slicing attachment. Cut onions in half and peel them. Pass the onions through the food processor to slice them thinly.
  5. Add the remaining olive oil to the Dutch oven. Toss in all the sliced onions, season with the remaining salt and pepper, and cook over medium heat. Stir frequently until the onions are translucent, about 5 minutes. This step allows the liquid released by the onions to evaporate.
  6. Reduce the heat to medium-low and cook the onions, stirring occasionally for 20 minutes. They will become light golden but be careful not to burn them! Scrape the bottom of the pot often.
  7. Preheat the oven to 300°F (150°C).
  8. Add the garlic and maple syrup to the onions. Cook for another 7-8 minutes, stirring often until the garlic softens and the onions caramelize a bit more.
  9. Sprinkle in the flour and stir to coat the onions well. Deglaze the pan with the wine, then pour in the beef broth and stir well.
  10. Return the pot roast to the Dutch oven, ensuring the onion mixture covers the roast. Add the rosemary and bay leaf. Increase the heat to medium-high and bring the pot to a simmer.
  11. Clamp the lid on the Dutch oven and place it in the oven. Cook undisturbed for 3 hours.
  12. After 3 hours, take the pot out, carefully turn the pot roast in the juices, and pull it apart into a few pieces with two forks. It should come apart easily. Cover and return to the oven for another 30-45 minutes until it is very tender.
  13. After cooking, remove the pot roast from the oven, uncover it, and let it cool. For richer flavors, cool it completely and refrigerate it in the same pot. Reheat for dinner the next day.

how to serve Savory French Onion Pot Roast

This dish is best served hot with sides like creamy mashed potatoes, polenta, or buttered egg noodles. The rich sauce pairs perfectly, making every bite comforting and delightful.

how to store Savory French Onion Pot Roast

To store the leftovers, let the pot roast cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to store it longer, consider freezing it for up to three months. Reheat thoroughly before serving.

tips to make Savory French Onion Pot Roast

  • Make sure to brown the pot roast well for maximum flavor.
  • Use yellow onions for the sweetest, most flavorful result.
  • Adjust the sweetness by controlling the amount of maple syrup or brown sugar to your taste.
  • Allow the dish to sit overnight in the refrigerator to deepen the flavors before reheating and serving.

variation (if any)

If you’re looking for a different twist, consider adding mushrooms or carrots during the onion cooking phase. This will enhance the richness and add more flavors to the pot roast.

FAQs

Can I use red wine instead of beef stock?
Yes, red wine adds great depth of flavor. You can use wine and beef stock together for a richer taste.

How long should I cook the pot roast?
Cook it for 3 hours at 300°F and then another 30-45 minutes after shredding. Adjust the time based on the size of your roast; it should be very tender when done.

Can I make this dish in a slow cooker?
Absolutely! You can follow the same steps and then transfer everything to a slow cooker. Cook on low for 8 hours or high for about 4-5 hours.