Description
A rich and tender pot roast slow-cooked with caramelized onions and savory herbs, perfect for a cozy dinner.
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 beef stock (for deglazing)
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 place the pot roast in the Dutch oven and sear on all sides until browned, about 10-12 minutes.
Transfer beef to a plate to rest.
Cut onions in half, peel and slice using a food processor.
Add remaining olive oil to the Dutch oven.
Add sliced onions, season with remaining salt and pepper, cook until translucent about 5 minutes.
Reduce heat to medium-low and cook onions for 20 minutes until golden.
Preheat oven to 300°F.
Add garlic and maple syrup to onions, cook 7-8 minutes.
Sprinkle flour over onions and stir well.
Deglaze pan with 1 cup beef stock, then add remaining 2 1/2 cups.
Return pot roast to Dutch oven and add rosemary and bay leaf.
Bring to simmer over medium-high heat.
Cover and cook in oven for 3 hours.
Turn roast and shred meat with forks.
Cook covered for another 30-45 minutes until tender.
Remove and let cool uncovered.
Refrigerate and reheat before serving.
Notes
For best flavor, refrigerate overnight before reheating.
Serve with mashed potatoes, polenta, or buttered egg noodles.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Category: Dinner
- Method: Braising
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10
- Sodium: 780
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 4
- Protein: 45
- Cholesterol: 135