Savory French Onion Pot Roast Recipe for Comfort Food Lovers

why make this recipe

Savory French Onion Pot Roast is a warm, hearty meal that’s perfect for comfort food lovers. This dish combines the rich flavors of slow-cooked beef and sweet caramelized onions, creating a meal that feels like a warm hug. It’s ideal for cozy dinners, family gatherings, or when you just want something special. Plus, the simplicity of the recipe makes it accessible for everyone to try at home.

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 on all sides until browned, which takes about 10-12 minutes. This is when you can prep your onions.
3. Once the beef has browned, transfer it to a plate to rest on the side.
4. Set up a food processor with a thin slicing attachment. Cut the onions in half and peel away the skins. Pass all the onions through the food processor.
5. Add the remaining olive oil to the Dutch oven. Add all of the sliced onions, tossing them in the hot oil. Season with the remaining salt and pepper. Cook over medium heat, stirring frequently, until the onions are translucent and limp, about 5 minutes.
6. Reduce the heat to medium-low. Cook the onions, stirring occasionally, for 20 minutes until they turn light golden. Scrape the bottom of the pot often to avoid burning.
7. Preheat the oven to 300°F.
8. Add the garlic and maple syrup to the onions. Cook for another 7-8 minutes, stirring frequently.
9. Sprinkle in the flour and stir well to coat the onions. Deglaze the pan with wine, then pour in the beef broth. Stir to combine.
10. Return the pot roast to the Dutch oven. The French Onion liquid should cover the roast. Add the rosemary and bay leaf. Increase the heat to medium-high and bring everything to a simmer.
11. Clamp the lid on the Dutch oven and place the pot roast in the oven. Cook undisturbed for 3 hours.
12. After 3 hours, carefully turn the pot roast over in the juices. Pull it apart with two forks; it should come apart easily. Cover it again and cook for another 30-45 minutes until it is very tender.
13. Remove the pot roast from the oven. Let it cool. You can refrigerate it in the same pot to heat up the next day. This enhances the flavors.
14. Serve hot with mashed potatoes, polenta, or buttered egg noodles.

how to serve Savory French Onion Pot Roast

This pot roast is delicious served with mashed potatoes, polenta, or buttered egg noodles. The rich sauce from the roast is perfect for drizzling over these sides. You can also add a green salad or some steamed vegetables for a complete meal.

how to store Savory French Onion Pot Roast

To store your leftovers, let the pot roast cool completely in the Dutch oven. Cover it and place it in the refrigerator. It should stay fresh for up to 3-4 days. Reheat in the oven or on the stovetop until warmed through. You can also freeze the pot roast for up to 3 months. Just make sure to store it in an airtight container or freezer bag.

tips to make Savory French Onion Pot Roast

• Make sure to brown the roast well; this will add more flavor to the dish.
• Stir the onions frequently, especially when they start to turn golden, to ensure they don’t burn.
• Letting the pot roast rest in the juices helps to keep it moist and flavorful.

variation (if any)

You can add mushrooms for an earthy flavor or replace the red wine with additional beef stock if you prefer a non-alcoholic version. Adding a splash of Worcestershire sauce can also enhance the umami flavor of the dish.

FAQs

1. Can I use a different cut of beef for this recipe?
Yes, you can use a different cut, like brisket or round roast, but cooking times might vary.

2. How do I know when the pot roast is done?
The pot roast is ready when it is fork-tender and easily pulls apart. This usually takes about 3-4 hours of cooking.

3. Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the meat and onions as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.