Description

This Comforting French Onion Pot Roast is a rich, tender beef chuck roast slowly braised with caramelized yellow onions, garlic, and aromatic herbs in a savory beef stock. The roast is first seared to develop a golden crust, then simmered low and slow in a flavorful onion gravy that perfectly melds sweet maple syrup and deep caramelized onion flavors. Ideal for a cozy family dinner, this hearty, melt-in-your-mouth dish brings the classic French onion soup essence into a satisfying pot roast meal.

Ingredients

Beef Roast

1 tbsp extra virgin olive oil
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
3 lb boneless chuck roast (pat dry before searing)

Caramelized Onions

2 tbsp extra virgin olive oil
3 lbs yellow onions (sliced into 1/4-inch rings, about 8 medium to large)
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 cloves garlic (freshly minced)
1 tbsp maple syrup
1 tbsp all-purpose flour

Braising Liquid and Aromatics

3 1/2 cups beef stock (low-sodium preferred)
1 bay leaf
1 sprig fresh rosemary (or 1/2 tsp dried)

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Instructions

Sear the roast: Pat the chuck roast dry and season generously on all sides with salt and pepper. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Once shimmering, add the roast and sear for 5–7 minutes per side until a deep golden-brown crust forms. Remove and set aside.
Caramelize the onions: Add the remaining olive oil to the same pot. Add the onions, salt, and pepper. Cook over medium heat for about 5 minutes, then reduce to medium-low and cook for 20–25 minutes, stirring occasionally, until very soft and deeply golden.
Build the flavor base: Stir in the garlic and maple syrup and cook for 7–8 minutes until fragrant and more caramelized. Sprinkle the flour over the onions and stir for 1 minute to coat evenly.
Create the braising liquid: Slowly pour in the beef stock, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Add the rosemary and bay leaf and bring to a gentle simmer.
Braise: Return the seared roast to the pot, nestling it into the onion mixture. Cover tightly and transfer to a 300°F (150°C) oven. Cook for 3 hours.
Finish cooking: Carefully turn the roast and gently pull it apart slightly if tender. Re-cover and return to the oven for 30–45 minutes, or until the meat is fork-tender and easily shreds.
Rest and serve: Remove the rosemary sprig and bay leaf. Let the pot roast rest in the sauce for 10–15 minutes before serving. Shred and serve with plenty of the rich French onion gravy.

Notes

Patting the roast dry before searing ensures a better crust formation.
Low-sodium beef stock helps control the saltiness of the final dish.
Caramelizing onions slowly is key to developing deep, rich flavors.
Using a Dutch oven allows for even heat distribution both on stovetop and in the oven.
Letting the roast rest before serving helps retain juices and tenderness.