introduction
This is a warm, simple pot roast you can make at home. The meat cooks in a rich onion sauce that tastes like French onion soup. If you want a small sweet finish after dinner, try a quick treat like three-ingredient chocolate ice cream for dessert.
why make this recipe
This recipe makes a very tender roast with deep onion flavor. It uses common ingredients and gives a cozy, hearty meal. It is great for a family dinner or a slow weekend cook.
how to make Comforting French Onion Pot Roast – theamazingfood
Heat oil and brown the roast. Cook lots of sliced onions until they turn soft and deep brown. Add garlic, a little sweetener, and flour to thicken. Pour wine or extra stock to lift the browned bits. Add beef stock, herbs, and the roast back into the pot. Cover and simmer low on the stove or in the oven until the meat is fall-apart tender. Rest the roast, slice or pull apart, and spoon onions and sauce over the meat.
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
- 2 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup red wine or extra beef stock
- 2 1/2 cups beef stock
- 1 sprig rosemary
- 1 bay leaf
Directions :
- Pat the roast dry and season with 1/2 tsp salt and 1/2 tsp pepper.
- Heat 1 tbsp oil in a heavy pot or Dutch oven over medium-high heat.
- Brown the roast on all sides, about 3-4 minutes per side. Remove and set aside.
- Add 2 tbsp oil to the pot. Slice onions thin and add to the pot.
- Cook onions over medium heat, stirring often, until deep brown and soft (30-40 minutes).
- Stir in garlic and maple syrup or brown sugar. Cook 1 minute.
- Sprinkle flour over the onions and stir to combine. Cook 1-2 minutes.
- Pour in red wine or extra beef stock and scrape brown bits from the bottom.
- Add beef stock, rosemary, and bay leaf. Return the roast to the pot.
- Bring to a low simmer, then cover and cook on low on the stove or in a 325°F (160°C) oven for 2.5 to 3 hours, until the roast is very tender.
- Remove roast and let rest 10 minutes. Remove herb stems and bay leaf from sauce.
- Slice or pull apart the roast and serve with the onion sauce spooned over top.
how to serve Comforting French Onion Pot Roast – theamazingfood
Serve the roast with mashed potatoes, egg noodles, or crusty bread to soak up the sauce. A simple green salad adds freshness. For a sweet side after the meal, you might enjoy a small bowl of banana pudding with Biscoff cookies.
how to store Comforting French Onion Pot Roast – theamazingfood
Cool the roast and sauce to room temperature. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge and reheat gently on the stove.
tips to make Comforting French Onion Pot Roast – theamazingfood
- Brown the meat well for deep flavor.
- Cook the onions slowly to get a rich, sweet taste.
- Use a heavy pot or Dutch oven to keep even heat.
- If you skip wine, add extra beef stock and a splash of vinegar for brightness.
- For a fun side idea, try serving this roast with warm cookies like banana pudding cookies for dessert after a hearty meal.
variation (if any)
- Slow cooker: Brown the meat and sauté the onions, then transfer to a slow cooker. Add liquids and cook on low 8 hours.
- Make it gluten-free: Use gluten-free flour.
- Add mushrooms: Sauté mushrooms with the onions for extra earthiness.
FAQs
Q: How long does the roast take to become tender?
A: Plan for about 2.5 to 3 hours in a 325°F oven or a low stove simmer. Time can vary with roast thickness.
Q: Can I use a different cut of beef?
A: Yes. Chuck roast works best for a fall-apart texture. Brisket or short ribs also work but may need different cooking times.
Q: Do I have to use wine?
A: No. You can use extra beef stock and a splash of vinegar or lemon juice for acidity.
Q: Can I make the onions ahead?
A: Yes. Cooked onions keep in the fridge for 3-4 days and taste even better the next day.
Conclusion
For another take on this dish, see the detailed version at Cooking For My Soul’s French Onion Pot Roast which shows a full step-by-step method. If you want a vegetable-forward twist and tips, check the Simple Bites version at Simple Bites French Onion Pot Roast. For a tested kitchen-friendly recipe with notes on technique, read the guide at The Kitchn’s French Onion Pot Roast Recipe.
Comforting French Onion Pot Roast
Ingredients
Main Ingredients
- 3 lb boneless chuck roast Best for a fall-apart texture
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil For browning the roast
- 3 lbs yellow onions (about 8 medium to large)
- 2 cloves garlic, minced
- 1 tbsp maple syrup or brown sugar For sweetness
- 1 tbsp all-purpose flour or gluten-free all-purpose flour To thicken the sauce
- 2 tbsp extra virgin olive oil For sautéing onions
- 1 cup red wine or extra beef stock For deglazing
- 2 1/2 cups beef stock
- 1 sprig rosemary
Instructions
Preparation
- Pat the roast dry and season with 1/2 tsp salt and 1/2 tsp pepper.
- Heat 1 tbsp oil in a heavy pot or Dutch oven over medium-high heat.
- Brown the roast on all sides, about 3-4 minutes per side. Remove and set aside.
- Add 2 tbsp oil to the pot. Slice onions thin and add to the pot.
Cooking
- Cook onions over medium heat, stirring often, until deep brown and soft (30-40 minutes).
- Stir in garlic and maple syrup or brown sugar. Cook 1 minute.
- Sprinkle flour over the onions and stir to combine. Cook 1-2 minutes.
- Pour in red wine or extra beef stock and scrape brown bits from the bottom.
- Add beef stock, rosemary, and bay leaf. Return the roast to the pot.
- Bring to a low simmer, then cover and cook on low on the stove or in a 325°F (160°C) oven for 2.5 to 3 hours, until the roast is very tender.
Serving
- Remove roast and let rest 10 minutes. Remove herb stems and bay leaf from sauce.
- Slice or pull apart the roast and serve with the onion sauce spooned over top.
