Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 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 flour
- 1 cup red apple vinegar or additional beef stock
- 2 1/2 cups beef stock
- Fresh rosemary sprig
- 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. Transfer to a plate to rest.
- Thinly slice onions using a food processor.
- Add remaining olive oil to the Dutch oven, then add sliced onions with remaining salt and pepper. Cook until translucent, around 5 minutes.
- Reduce heat to medium-low and caramelize onions for about 20 minutes until golden brown.
- Preheat oven to 300°F while cooking onions.
- Add minced garlic and maple syrup to the onions; cook for an additional 7–8 minutes.
- Sprinkle flour over onions, stir well, then deglaze with apple vinegar and pour in beef stock.
- Return the pot roast to the Dutch oven, ensuring it’s covered by onion liquid. Add rosemary and bay leaf; bring to a simmer.
- Cover and slow-cook in the oven for about three hours until tender.
- Allow cooling before serving; refrigerate overnight for enhanced flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 360
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg