Description
A hearty and comforting dish that combines tender pot roast with sweet, caramelized onions, perfect for family gatherings or quiet dinners.
Ingredients
Scale
- 3 Tablespoons extra virgin olive oil
- 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 the salt and pepper.
- Carefully add the pot roast to the Dutch oven and sear on all sides until browned, about 10-12 minutes total.
- Once browned, transfer the pot roast to a plate and let it rest.
- Use a food processor with a thin slicing attachment to slice the onions.
- Add the remaining olive oil to the Dutch oven and cook the sliced onions, tossing them in the hot oil. Season with the remaining salt and pepper. Cook over medium heat, stirring frequently until translucent, about 5 minutes.
- Reduce heat to medium-low and cook the onions, stirring occasionally, for 20 minutes until golden.
- Add the garlic and maple syrup to the onions, cooking for another 7-8 minutes.
- Sprinkle in the flour, stirring well to coat. Deglaze the pan with the wine and then pour in the beef broth.
- Return the pot roast to the Dutch oven, ensuring the onions cover the roast. Add rosemary and bay leaf.
- Increase heat to medium-high and bring to a simmer. Clamp the lid on and place in the oven to cook undisturbed for 3 hours.
- After 3 hours, turn the pot roast in the juices and shred with two forks. Cover and return to the oven for another 30-45 minutes until tender.
- For the best flavor, let cool completely, refrigerate, and reheat before serving.
Notes
For best results, let the dish sit in the fridge overnight before reheating to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 225 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg