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French Onion Pot Roast

A savory pot roast slow-cooked with caramelized onions and red wine, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb boneless chuck roast
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 3 lbs yellow onions (about 8 medium to large)
  • 2 cloves garlic, minced
  • 1 tbsp maple syrup or brown sugar
  • 1 tbsp all-purpose flour or gluten-free all-purpose flour
  • 1/2 cup red wine or extra beef stock
  • 2 1/2 cups beef stock
  • 1 sprig rosemary
  • 1 leaf bay leaf

Method
 

Preparation
  1. Season the chuck roast with salt and pepper.
Searing
  1. Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the roast and sear on all sides until browned.
Cooking Onions
  1. Remove the roast and toss in the sliced onions. Cook until they caramelize, about 20-30 minutes.
Adding Ingredients
  1. Stir in the minced garlic, maple syrup (or brown sugar), and flour. Cook for a minute.
  2. Add the red wine (or beef stock), scraping the bottom of the pot to catch all those delicious brown bits.
  3. Return the roast to the pot, pour in the beef stock, and add the rosemary and bay leaf.
Simmering
  1. Bring to a simmer, cover, and reduce heat to low. Cook for about 3-4 hours, until the roast is tender.

Notes

Serve with creamy mashed potatoes or over roasted veggies. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.