Onion Pot Roast Recipe

Introduction

Onion Pot Roast is a comforting, flavorful dish featuring tender chuck roast slow-cooked with sweet, caramelized onions. This recipe transforms simple ingredients into a rich, hearty meal perfect for cozy dinners.

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 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 all-purpose flour
• 1 cup red wine or additional beef stock
• 2 1/2 cups beef stock
• 1 sprig fresh rosemary
• 1 bay leaf

Instructions

1. Step 1: 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.
2. Step 2: Carefully add the pot roast to the Dutch oven and sear on all sides until browned, about 10-12 minutes total. Use tongs to turn the meat. Transfer the beef to a plate to rest.
3. Step 3: Using a food processor with a thin slicing blade, cut the onions in half, peel, and slice them all.
4. Step 4: Add the remaining olive oil to the Dutch oven. Add all the sliced onions, season with the remaining salt and pepper, and cook over medium heat, stirring frequently, until translucent and limp, about 5 minutes. Let any liquid evaporate.
5. Step 5: Reduce heat to medium-low and cook onions, stirring occasionally, for 20 minutes until they become light golden. Be careful not to burn them and scrape the bottom often.
6. Step 6: Meanwhile, preheat the oven to 300°F (150°C).
7. Step 7: Add the garlic and maple syrup to the onions. Cook for 7-8 more minutes, stirring frequently to soften the garlic and deepen the caramelization.
8. Step 8: Sprinkle the flour over the onions and stir well to coat. Deglaze the pan with the red wine, then add the beef stock, stirring to combine.
9. Step 9: Return the pot roast to the Dutch oven. The liquid should cover the meat. Add the rosemary and bay leaf. Increase heat to medium-high and bring to a simmer.
10. Step 10: Cover the Dutch oven with a lid and place it in the preheated oven. Cook, undisturbed, for 3 hours. Remove, carefully turn the roast over in the juices, and shred it into pieces with two forks. Cover and return to the oven for another 30-45 minutes until tender.
11. Step 11: Remove from the oven, uncover, and let cool. For best flavor, refrigerate in the same pot and reheat before serving.
12. Step 12: Serve hot with mashed potatoes, polenta, or buttered egg noodles.

Tips & Variations

• For extra depth, use homemade beef stock or a good quality store-bought version.
• Substitute maple syrup with brown sugar for a slightly different sweetness profile.
• Red wine can be replaced with additional beef stock if preferred or for a non-alcoholic version.
• Letting the roast rest overnight enhances the flavors and makes it easier to slice or shred.

Storage

Store the cooled pot roast in its cooking liquid in an airtight container or the Dutch oven covered in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to keep the meat tender and moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Chuck roast is ideal because its marbling breaks down during slow cooking, making the meat tender and flavorful. You can use brisket or round roast, but they may require slightly different cooking times.

Is it possible to make this recipe without a Dutch oven?

Yes, you can use an oven-safe heavy pot or a deep roasting pan covered tightly with foil. Make sure it retains liquid well to keep the roast moist during cooking.

Onion Pot Roast Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

A rich and flavorful Onion Pot Roast slow-cooked in a Dutch oven with caramelized onions, garlic, red wine, and beef stock. This hearty dish is tender, savory, and perfect for a comforting family meal, offering deep, developed flavors with a melt-in-your-mouth texture.

• Author: Rami
• Prep Time: 25 minutes
• Cook Time: 4 hours 15 minutes
• Total Time: 4 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 3 lb boneless pot roast (chuck)

Seasonings and Oils

• 3 Tablespoons extra virgin olive oil divided
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 sprig fresh rosemary
• 1 bay leaf

Vegetables

• 3 lbs yellow onions (about 8 medium-large)
• 2 cloves garlic, finely chopped

Additional Ingredients

• 1 Tablespoon pure maple syrup or brown sugar
• 1 Tablespoon all-purpose flour or gluten-free AP flour
• 1 cup red wine or additional beef stock
• 2 1/2 cups beef stock

Instructions

1. Preheat and Season: Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the pot roast evenly with half of the salt and pepper to build a flavorful crust.
2. Sear the Roast: Carefully place the pot roast in the hot Dutch oven. Using sturdy tongs, sear the beef on all sides until it develops a rich brown crust, about 10-12 minutes total. Once browned, transfer the roast to a plate and let it rest while prepping onions.
3. Slice Onions: Using a food processor fitted with a thin slicing attachment, cut the onions in half, peel away skins (reserve skins for stock if desired), and process all onions into thin slices.
4. Sauté Onions: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the sliced onions and season with the remaining salt and pepper. Cook over medium heat, stirring frequently, until onions are translucent and limp, about 5 minutes. Let any released liquid evaporate.
5. Cook Onions Slowly: Reduce heat to medium-low. Continue cooking onions, stirring occasionally, for 20 minutes until they soften and turn a light golden color. Scrape the bottom often to prevent burning.
6. Preheat Oven: While onions cook, preheat oven to 300°F (150°C).
7. Add Garlic and Maple Syrup: Add finely chopped garlic and maple syrup to the onions. Cook for another 7-8 minutes, stirring frequently, allowing garlic to soften and onions to caramelize further.
8. Add Flour and Deglaze: Sprinkle flour evenly over onions and stir well to coat and thicken. Deglaze the pot by pouring in red wine and scrape the browned bits from the bottom, then add beef stock. Stir to combine thoroughly.
9. Return Roast and Add Herbs: Place the pot roast back into the Dutch oven with onion mixture, ensuring the liquid covers the meat. Add the rosemary sprig and bay leaf. Increase heat to medium-high and bring to a simmer.
10. Oven Braise: Cover the Dutch oven with its lid and place it in the preheated oven. Cook undisturbed for 3 hours. After 3 hours, carefully remove the pot, turn the roast over in the juices, and shred it into pieces with two forks; it should be very tender.
11. Continue Cooking: Cover and return the pot to the oven. Cook an additional 30-45 minutes until the meat is meltingly tender.
12. Cool and Serve: Remove from oven and uncover to cool. For best flavor, cool completely and refrigerate in the same pot overnight to deepen flavors. Reheat gently before serving. Serve hot with mashed potatoes, polenta, or buttered egg noodles.

Notes

• The use of a food processor for slicing onions speeds up preparation and ensures uniform slices.
• Maple syrup or brown sugar enhances caramelization for a richer onion flavor.
• Allowing the roast to cool and refrigerate overnight significantly enhances the depth of flavor.
• You may substitute red wine with additional beef stock for a non-alcoholic version.
• Use gluten-free flour if following a gluten-free diet.
• Leftovers reheat well and flavors develop further with time.

Keywords: Onion Pot Roast, Beef Pot Roast, Dutch Oven Roast, Caramelized Onions, Slow Cooked Beef