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Comforting French Onion Pot Roast

This one-pot dish combines savory beef, sweet caramelized onions, and a hint of thyme for an ultimate comforting meal, perfect for chilly nights and family gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb boneless chuck roast Aim for a well-marbled roast for maximum tenderness.
  • 3 lbs yellow onions (about 8 medium to large) Caramelize deeply for richer flavor; don't rush this step.
  • 2 cloves garlic, minced Adds a nice flavor base.
  • 1 tbsp maple syrup or brown sugar Optional: can be adjusted to taste.
  • 1 tbsp all-purpose flour or gluten-free all-purpose flour For thickening; swap for gluten-free if necessary.
  • 1 cup red wine or extra beef stock Red wine adds depth; use stock for a non-alcoholic version.
  • 2.5 cups beef stock Essential for braising.
  • 1 sprig rosemary Adds aromatic flavor.
  • 1 bay leaf bay leaf For additional depth of flavor.
Seasoning
  • 0.5 tsp fine sea salt Adjust according to taste.
  • 0.5 tsp freshly ground black pepper Adjust according to taste.
  • 2 tbsp extra virgin olive oil Used for searing the meat and sautéing onions.

Method
 

Preparation
  1. Season the chuck roast with salt and pepper.
  2. Heat olive oil in a large pot and sear the roast on all sides until it’s golden brown.
  3. Remove the roast and add sliced onions and garlic to the pot. Cook until the onions caramelize.
  4. Stir in maple syrup (or brown sugar), followed by the flour and mix well.
  5. Pour in the red wine (or extra beef stock) along with the beef stock, scraping up all the browned bits.
  6. Add the rosemary and bay leaf to the pot.
  7. Place the roast back in the pot, cover, and let it simmer for several hours until it’s fork-tender.
Serving
  1. Serve the pot roast over a bed of creamy mashed potatoes for the ultimate comfort dish experience.
  2. Garnish with fresh herbs or a sprinkle of peppery arugula.

Notes

Got leftovers? This pot roast will keep in the fridge for about 3-4 days or can be frozen for up to 3 months. When reheating, add a splash of stock if it seems dry. Aim for a well-marbled chuck roast for maximum tenderness.