Ingredients
Scale
- 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 AP flour
- 1 cup red wine or more beef stock
- 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.
- Sear the pot roast on all sides until browned, about 10–12 minutes total. Transfer to a plate.
- Using a food processor with a slicing attachment, slice all onions thinly.
- Add remaining olive oil to the Dutch oven, then add the sliced onions. Season with the remaining salt and pepper. Sauté until translucent, about 5 minutes.
- Reduce heat to medium-low. Continue cooking onions, stirring occasionally, for 20 minutes until golden and soft.
- Preheat oven to 300°F (150°C).
- Add garlic and maple syrup to onions. Cook for 7–8 minutes, stirring often.
- Sprinkle in flour, stir to coat, then deglaze with red wine. Add beef stock and stir to combine.
- Return the pot roast to the pot. Ensure it’s covered with the onion gravy. Add rosemary and bay leaf. Bring to a simmer.
- Cover with lid and place in oven. Cook for 3 hours.
- Remove from oven, turn the roast in the juices, and pull it into pieces. Cover and return to oven for another 30–45 minutes until meltingly tender.
- Cool slightly before serving. Optionally, refrigerate overnight and reheat for deeper flavor.
- Serve with mashed potatoes, polenta, or buttered noodles.
Notes
- This recipe serves 6–8 adults or a family of four, twice.
- It freezes well and tastes even better reheated the next day.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: American