Comforting French Onion Pot (Print Version)
# Ingredients:
→ Meat
01 -
3 lb boneless chuck roast
→ Seasoning
02 -
1/2 tsp fine sea salt
03 -
1/2 tsp freshly ground black pepper
→ Oil
04 -
1 tbsp extra virgin olive oil
05 -
2 tbsp extra virgin olive oil
→ Vegetables and Aromatics
06 -
3 lb yellow onions, sliced (approximately 8 medium to large)
07 -
2 cloves garlic, minced
→ Sweetener
08 -
1 tbsp maple syrup or brown sugar
→ Thickener
09 -
1 tbsp all-purpose flour or gluten-free all-purpose flour
→ Liquids
10 -
1 cup dry red wine or extra beef stock
11 -
2 1/2 cups beef stock
→ Herbs
12 -
1 sprig fresh rosemary
13 -
1 bay leaf
# Instructions:
01 -
Season the chuck roast evenly with sea salt and freshly ground black pepper on all sides.
02 -
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
03 -
Add sliced onions to the pot with remaining olive oil. Cook over medium heat, stirring occasionally, until deeply caramelized and golden brown, approximately 30 to 45 minutes.
04 -
Stir in minced garlic and cook for an additional minute until fragrant.
05 -
Mix in maple syrup or brown sugar and sprinkle in flour. Cook while stirring continuously for 1 minute to combine and cook out raw flour taste.
06 -
Pour in red wine or beef stock to deglaze, scraping the bottom to loosen browned bits and incorporate flavor.
07 -
Stir in the beef stock, rosemary sprig, and bay leaf. Bring the mixture to a gentle simmer.
08 -
Return the roast to the pot, cover tightly, and transfer to an oven preheated to 325°F (160°C) or maintain a low simmer on the stovetop. Cook for 2.5 to 3 hours until the meat is fork-tender.
09 -
Remove the roast and allow it to rest for 10 to 15 minutes before slicing or shredding.
10 -
Skim any excess fat from the surface of the sauce. Adjust seasoning with salt and pepper as needed.
11 -
Serve the sliced roast accompanied by the French onion sauce over mashed potatoes, polenta, or crusty bread.
# Notes:
01 -
Using a dry red wine such as Cabernet Sauvignon or Merlot enhances depth of flavor. The dish can be prepared a day in advance to allow flavors to meld further. Fresh rosemary can be substituted with 1 teaspoon dried rosemary. Adjust seasoning to personal preference.