Name: Savory French Onion Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil; 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 apple vinegar; 2 1/2 cups beef stock; 1 sprig fresh rosemary; 1 bay leaf

Description

Savory French Onion Pot Roast Recipe for Comfort Food Lovers is a heartwarming dish that envelops your senses in rich flavors and textures. This recipe features a tender pot roast, slowly cooked to perfection alongside sweet, caramelized onions that infuse every bite with savory goodness. Ideal for family gatherings or cozy dinners at home, this pot roast pairs beautifully with creamy mashed potatoes, buttered egg noodles, or soft polenta, making it a versatile choice for any occasion. As the aroma fills your kitchen, you’ll find yourself eagerly anticipating the delightful meal that awaits. With easy preparation steps and the option to make it ahead of time, this dish promises to impress even the pickiest eaters.

Ingredients

Scale

3 tablespoons extra virgin olive oil
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 apple vinegar
2 1/2 cups beef stock
1 sprig fresh rosemary
1 bay leaf

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Instructions

1. Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil.
2. Season the pot roast with salt and pepper, sear until browned on all sides (10-12 minutes), then set aside.
3. Slice onions using a food processor and add them to the Dutch oven with remaining olive oil.
4. Cook onions over medium heat until translucent, then reduce to medium-low to caramelize (about 20 minutes).
5. Add garlic and maple syrup; cook for another 7-8 minutes.
6. Sprinkle flour over onions, deglaze with apple vinegar and beef stock.
7. Return pot roast to the Dutch oven, cover with liquid, add rosemary and bay leaf, then bring to a simmer.
8. Cover and transfer to a preheated oven at 300°F; cook for about 3 hours until tender.
9. Let cool before serving.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (approximately 238g)
Calories: 392
Sugar: 5g
Sodium: 610mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 36g
Cholesterol: 104mg