Ingredients

1 tbsp extra virgin olive oil

1/2 tsp fine sea salt, divided

1/2 tsp freshly ground black pepper, divided

3 lb boneless chuck roast (pat dry before searing for better browning)

3 lbs yellow onions (sliced into 1/4-inch rings, about 8 medium to large)

1 tbsp maple syrup (for richer, deeper caramel flavor)

1 tbsp all-purpose flour

2 cloves garlic (freshly minced)

2 1/2 cups beef stock (low-sodium preferred)

1 bay leaf

1 sprig fresh rosemary (or 1/2 tsp dried)

1 cup red wine (dry preferred, or substitute beef stock)

Instructions

Step 1: Pat the chuck roast dry with paper towels. Season generously on all sides with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Heat 1 tbsp olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering. Sear the roast without moving for 5-7 minutes per side until a deep golden-brown crust forms. Remove the roast and set aside.

Step 2: While the roast sears, slice the onions into 1/4-inch rings. Add 2 tbsp olive oil to the same pot. Add onions, 1/2 tsp salt, and 1/2 tsp pepper. Cook over medium heat for 5 minutes, then reduce to medium-low and stir occasionally for 20-25 minutes until onions are very soft and starting to caramelize. Don’t rush this step for best flavor.

Step 3: Stir in the minced garlic and maple syrup, cooking for another 7-8 minutes until fragrant and more caramelized. Sprinkle flour over the onions and stir for 1 minute. Pour in the red wine and scrape the pot bottom to deglaze, mixing in browned bits. Add beef stock, rosemary, and bay leaf, then bring to a gentle simmer.

Step 4: Nestle the seared roast back into the pot, ensuring it is mostly submerged in the sauce. Cover tightly and transfer to a preheated 300°F (150°C) oven. Bake for 3 hours. After 3 hours, turn the roast and gently pull it apart slightly with forks if tender. Cover and bake for another 30-45 minutes until fork-tender and shreddable.

Step 5: Remove the pot from the oven. Discard the rosemary sprig and bay leaf. Let the roast rest in the sauce for 10-15 minutes to reabsorb juices. Serve the shredded meat with plenty of the rich French onion sauce for a comforting meal.

Tips & Variations

For a deeper caramel flavor, use maple syrup in the onion mixture as recommended.

Substitute dried rosemary if fresh is unavailable, but use half the quantity as dried herbs are more potent.

Use a dry red wine to enhance the sauce’s depth, or substitute with beef stock for a milder flavor.

Patting the roast dry before searing helps develop a better crust and richer flavor.

Slow and gentle caramelization of onions is key; don’t rush this step to avoid bitter or underdeveloped flavor.

Storage

Store leftover pot roast and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to maintain tender texture. This dish also freezes well—cool completely before freezing for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.

FAQs

Can I use a different cut of beef for this pot roast?

Boneless chuck roast is ideal for slow braising because it becomes tender and flavorful. Other cuts like brisket or round roast can be used but may have different textures and cooking times.

What can I serve with French Onion Pot Roast?

This hearty dish pairs well with mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce. Steamed vegetables or a simple green salad complement it nicely as well.