French Onion Pot Roast: True Comfort from Your Pressure Cooker
A deeply flavorful, fall-apart tender French Onion Pot Roast made in a Dutch oven with caramelized onions, beef broth, red wine, and herbs. Perfect make-ahead comfort food for cold nights.
Equipment
- 1 Dutch oven large, oven-safe
Ingredients
Main ingredients
- 3 tablespoons extra virgin olive oil divided
- 3 lb boneless pot roast (chuck) trimmed of excess fat
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 3 lb yellow onions about 8 medium-large, sliced thin
- 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 extra beef stock if skipping alcohol
- 2 ½ cups beef stock low sodium
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
Instructions
- Preheat your oven to 325°F (165°C).
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the roast with salt and pepper.
- Sear the roast on all sides, about 4-5 minutes per side till golden brown.
- Remove the roast and set aside. Add the remaining olive oil to the pot.
- Add sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 25-30 minutes.
- Stir in chopped garlic and cook for 1 minute. Add maple syrup and flour and stir well. Cook 2 more minutes.
- Deglaze with red wine, scraping the pot. Simmer for 5 minutes to reduce slightly.
- Add beef stock, rosemary, and bay leaf. Return roast to the pot.
- Cover the pot and place in the oven. Braise for 3 to 3½ hours until meat is fork tender.
- Turn roast in juices, break into a few pieces, cover and cook for another 30-45 minutes.
- Remove from oven, cool slightly. Skim fat if needed. Reheat before serving for deeper flavor.
- Serve hot with mashed potatoes, polenta, or buttered egg noodles.
Notes
For deeper flavor, refrigerate overnight and reheat the next day. Dish freezes well and is even better the second time around.