Savory French Onion Pot Roast

Ingredients:

• 3 tablespoons extra virgin olive oil, divided
• 3 lb boneless chuck pot roast
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 3 lbs yellow onions (about 8 medium–large), thinly sliced
• 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 additional beef stock)
• 2 ½ cups beef stock
• 1 sprig fresh rosemary
• 1 bay leaf

Instructions:

1. Preheat oven to 300°F (150°C). Heat a Dutch oven over medium heat with 1 tablespoon olive oil. Season roast with half the salt and pepper.
2. Sear the roast on all sides until well browned (10–12 minutes total). Remove and set aside.
3. Add remaining olive oil to the pot. Add onions and remaining salt and pepper; cook over medium until softened and liquid evaporates, about 5 minutes.
4. Reduce heat to medium-low and cook onions, stirring occasionally, for 20 minutes until lightly golden, scraping the pot as needed.
5. Add garlic and maple syrup; cook 7–8 minutes, stirring frequently.
6. Sprinkle flour over onions and stir to coat. Deglaze with wine, then add beef stock and stir well.
7. Return roast to the pot, ensuring it’s mostly covered. Add rosemary and bay leaf. Bring to a simmer.
8. Cover and cook in the oven for 3 hours. Turn and gently pull the roast into large pieces, then cook another 30–45 minutes until very tender.
9. Cool slightly before serving (or refrigerate overnight and reheat for deeper flavor). Serve with mashed potatoes, polenta, or buttered egg noodles.