Name: Savory French Onion Pot Roast Recipe for Comfort Food Lovers
Prep time: 20 min
Cook time: PT-483749H50M8S
Total time: 10 min
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

Ingredients

Scale

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

Instructions

Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the pot roast with half of salt and pepper.
Carefully add the pot roast to the Dutch oven and sear, on all side, until browned. A sturdy pair of tongs helps with this job. It should take few minutes per side; about 10-12 minutes total. (This is when I prep my onions) Once the beef has browned, transfer it to a plate to rest on the side.
Set up a food processor with a thin slicing attachment. Cut onions in half and peel away skins (I keep these for homemade stocks). Pass all the onions through the food processor.
Add remaining olive oil to the Dutch oven. Tumble in all of the sliced onions. Toss them in the hot oil and season with the remaining salt and pepper. Cook over medium heat, stirring frequently until they are translucent and limp, about 5 minutes. Any liquid released should evaporate.
Reduce the heat to medium-low. Cook the onions, stirring occasionally, for 20 minutes. They will cook down and take on a light golden colour. Do not burn! Scrape the bottom of the pot often.
Meanwhile, preheat the oven to 300F.
Add the garlic and the maple syrup. Cook for another 7-8 minutes, stirring frequently. The garlic will soften and the maple will help caramelize the onions a bit more.
Sprinkle in the flour and stir well to coat the onions. Deglaze the pan with the wine, then pour in the beef broth. Stir well to combine.
Return the pot roast to the Dutch oven. The French Onion liquid should cover the roast. Add in the rosemary and the bay leaf. Increase the heat to medium high and bring the whole pot up to a simmer.
Clamp the lid on the Dutch oven and place the pot roast in the oven. Cook, undisturbed for 3 hours. At this point, pull the pot out of the oven, carefully turn the pot roast over in the juices, and pull it into a few pieces. It should pull apart easily with two forks. Cover, return to the oven and cook another 30-45 minutes until meltingly tender.
Remove the pot roast from the oven, uncover and cool. I like to cool it completely, refrigerate (In the same pot) then reheat for dinner the next day. The flavours deepen and develop, taking this dish to a whole new level.
Serve hot with mashed potatoes or polenta or buttered egg noodles.

Notes

This serves 6-8 adults or a family of four, twice. I like to freeze half for a later date. It is absolutely delicious (perhaps even better) when reheated.

Prep Time: 20 minutes
Cook Time: 4hours hours