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Onion Pot Roast Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/onion-pot-roast-recipe/