Description
A hearty and flavorful French Onion Pot Roast featuring tender chuck roast slow-cooked with caramelized onions, herbs, and a rich beef broth, finished with a luscious arrowroot-thickened sauce. Perfect for a comforting dinner served with mashed sweet potatoes and cheese toast.
Ingredients
Scale
Meat and Seasonings
- 3-4 lb chuck roast
- Salt and pepper to taste
- 2 tsp dried parsley
- 2 tsp dried thyme
- 2 tbsp + 2 tsp arrowroot starch, divided
- 2 tbsp avocado oil
- 2 tbsp coconut aminos
Vegetables and Liquids
- 2 yellow onions, halved and sliced thin
- 2 cloves garlic, minced
- 2 ½ cups beef broth
- 1 tbsp red wine vinegar
- 3 bay leaves
- Fresh parsley and thyme, chopped for garnish
Instructions
- Prepare the roast: Set the chuck roast on the counter for 30 minutes before starting to bring it to room temperature. Preheat your oven to 400 F.
- Season the roast: In a large shallow bowl, combine salt, pepper, dried parsley, dried thyme, and 2 tablespoons of arrowroot starch. Coat the roast evenly on all sides by rotating it in the mixture.
- Brown the roast: Heat a large Dutch oven over medium heat and add the avocado oil. When the oil is shimmering, sear the roast for 2-4 minutes on each side until lightly browned. Remove the roast and set it aside on a clean plate.
- Sauté the onions: Reduce the heat to medium-low. Pour in the coconut aminos, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Add the sliced onions and toss to coat. Cook for 8-10 minutes until onions soften but do not fully caramelize. Season onions with salt and add minced garlic; cook a few more minutes.
- Combine and oven roast: Push the onions to the side of the pot, making space to place the roast back in the center. Add beef broth and red wine vinegar over the roast. Place the bay leaves on top, cover with a lid, and transfer the Dutch oven to the preheated oven. Roast for 30 minutes at 400 F.
- Lower heat and continue roasting: Reduce oven temperature to 300 F and roast for 3 hours for a 3 lb roast, or 3 hours 30 minutes for a 4 lb roast. The meat should reach an internal temperature of 185-195 F for maximum tenderness. Remove the lid and discard the bay leaves.
- Thicken the sauce: Mix the remaining 2 teaspoons of arrowroot starch with about 1 tablespoon of water in a small bowl until smooth. Whisk this mixture into the hot cooking liquid in the pot and stir gently until the sauce thickens.
- Rest and serve: Let the roast rest for 10-15 minutes before shredding. Serve the shredded meat topped generously with the onion cooking liquid and sprinkled with fresh parsley and thyme.
Notes
- Trim excess fat from the chuck roast before cooking to prevent chewy bites in the final dish.
- Serve with mashed white sweet potatoes and cheese toast for a complete meal.
- For cheese toast, use gluten-free bread and top with shredded Gruyere or Swiss cheese. Air fry at 400 F for 4-5 minutes until cheese melts.
- Arrowroot starch is used as a gluten-free thickener; cornstarch can be substituted if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
