Comforting French Onion Pot (Printable Version)

Tender beef slow-cooked with caramelized onions, red wine, and savory herbs for rich flavor.

# Ingredients Required:

→ Beef

01 - 1.36 kg boneless chuck roast
02 - 1/2 tsp fine sea salt
03 - 1/2 tsp freshly ground black pepper

→ Oils

04 - 15 ml extra virgin olive oil
05 - 30 ml extra virgin olive oil

→ Vegetables and Aromatics

06 - 1.36 kg yellow onions, sliced into 0.6 cm rings
07 - 2 cloves garlic, minced

→ Flavorings

08 - 15 ml maple syrup
09 - 1 tbsp all-purpose flour (approximately 8 g)
10 - 1 cup (240 ml) dry red wine
11 - 600 ml beef stock
12 - 1 bay leaf
13 - 1 sprig fresh rosemary

# Guide to Cooking:

01 - Pat the chuck roast dry and season evenly with sea salt and freshly ground black pepper.
02 - In a Dutch oven, heat 15 ml olive oil over medium-high heat. Sear the roast for 5 to 7 minutes on each side until a deep brown crust forms. Remove and set aside.
03 - Add 30 ml olive oil to the Dutch oven. Add sliced onions, a pinch of salt and pepper. Cook over medium heat for 5 minutes, then lower to medium-low and continue cooking for 20 to 25 minutes, stirring occasionally, until onions are softened and golden brown.
04 - Stir in minced garlic and maple syrup. Cook for 7 to 8 minutes until fragrant.
05 - Sprinkle flour evenly over the mixture and stir for 1 minute to coat. Pour in red wine to deglaze the pot, scraping up any browned bits. Add beef stock, rosemary, and bay leaf. Bring to a simmer.
06 - Return the seared roast to the pot, nestling it into the onion and sauce mixture. Cover tightly and transfer to a preheated oven at 150°C. Bake for 3 hours.
07 - Turn the roast gently, pull the surface slightly to loosen fibers, re-cover, and return to oven for an additional 30 to 45 minutes until fork-tender.
08 - Remove from oven. Discard rosemary sprig and bay leaf. Let the roast rest briefly before slicing. Serve accompanied by the caramelized French onion sauce.

# Extra Suggestions:

01 - Patting the roast dry enhances browning and crust development.
02 - Careful caramelization of onions is essential for deep French onion flavor.
03 - Use dry red wine to enrich the sauce with balanced acidity and depth.
04 - Allowing the meat to rest lets juices redistribute for optimal tenderness.

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