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French Onion Pot Roast

Savory French Onion Pot Roast for Heartwarming Dinners

This French Onion Pot Roast is a comforting classic that combines tender beef, caramelized onions, and hearty flavors for a perfect family dinner.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 lbs Chuck Roast Can substitute with brisket or round steak.
  • 1 tsp Sea Salt Adjust based on dietary needs.
  • 1 tsp Black Pepper Freshly ground for the best flavor.
For the Aromatics
  • Olive Oil Any vegetable oil is a good substitute.
  • 3 lbs Yellow Onions Shallots or sweet onions can be used.
  • 2 cloves Garlic Freshly minced.
For the Flavor Boost
  • 1 tbsp Maple Syrup Brown sugar works as a substitute.
  • 1 tbsp All-Purpose Flour Swap for gluten-free flour for a gluten-free option.
  • 1 cup Red Wine Substitute with additional beef broth for non-alcoholic.
  • 2.5 cups Beef Broth Choosing low-sodium is a smart option.
  • 1 sprig Fresh Rosemary Substitute with thyme if desired.
  • 1 Bay Leaf Discard after cooking.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the Dutch Oven: Preheat your oven to 300°F (150°C). Heat a large Dutch oven over medium-high heat and season the chuck roast with sea salt and black pepper.
  2. Sear the Roast: Add olive oil to the pot and sear the chuck roast for about 10-12 minutes, turning to achieve a deep crust.
  3. Caramelize the Onions: Remove the roast and cook sliced yellow onions in the same pot for about 25 minutes until caramelized.
  4. Add Garlic and Maple Syrup: Stir in minced garlic and maple syrup, cooking for another 7-8 minutes.
  5. Thicken the Sauce: Sprinkle flour over the onion mixture, stir, then pour in red wine and beef broth.
  6. Combine & Cook: Return the roast to the pot, add rosemary and bay leaf, then simmer before transferring to the oven for 3-3.5 hours.
  7. Rest and Serve: Let the pot roast rest for 10-15 minutes before slicing. Serve with creamy mashed potatoes or bread.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

This dish is naturally gluten-free with a simple flour swap. Leftovers can deepen in flavor when refrigerated overnight.

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