Description
This French Onion Pot Roast recipe transforms a classic comfort dish into a rich, tender, and flavorful meal. The chuck roast is seasoned with herbs and arrowroot starch, seared to lock in juices, and then slow-roasted with coconut aminos, beef broth, and caramelized onions. Finished with fresh herbs and a thickened onion gravy, this dish promises a melt-in-your-mouth experience perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 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
- 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: Remove the chuck roast from the refrigerator and allow it to sit on the counter for 30 minutes to reach room temperature. This helps ensure even cooking.
- Preheat oven and coat roast: Preheat your oven to 400 F. In a large, shallow bowl, mix salt, pepper, dried parsley, dried thyme, and 2 tablespoons of arrowroot starch. Roll the roast in this mixture to coat it thoroughly on all sides.
- Sear the roast: Heat avocado oil in a large Dutch oven over medium heat until shimmering. Add the roast and sear it for 2 to 4 minutes on each side until lightly browned. Remove the roast and set aside on a clean plate.
- Sauté onions: Lower the heat to medium-low. Pour in coconut aminos and scrape the bottom of the pot to release browned bits. Add sliced onions, toss them in coconut aminos, and cook for 8 to 10 minutes until softened but not fully caramelized. Season with salt and add minced garlic, cooking for a few more minutes.
- Combine roast and liquids: Push the onions to the side to create space in the center of the pot. Place the roast back into the pot. Pour the beef broth and red wine vinegar over the roast. Lay bay leaves on top and cover with the lid.
- Roast in the oven: Transfer the covered Dutch oven to the preheated oven. Roast at 400 F for 30 minutes to develop flavor, then reduce the oven temperature to 300 F. Continue roasting for 3 hours for a 3 lb roast or 3 hours 30 minutes for a 4 lb roast. The internal temperature should reach 185-195 F for maximum tenderness. Remove the lid and discard bay leaves.
- Thicken the gravy: Mix 2 teaspoons of arrowroot starch with 1 tablespoon of water in a small bowl until smooth. Stir this slurry into the hot cooking liquid in the pot to thicken it, stirring carefully to combine.
- Rest and serve: Let the roast rest for 10 to 15 minutes before shredding. Serve topped with the rich onion sauce and garnished with fresh parsley and thyme.
Notes
- Trim excess fat from the chuck roast before cooking to minimize chewy bites.
- Pair this pot roast with mashed white sweet potatoes for a wholesome side.
- For a dairy option, serve with cheese toast made with gluten-free bread and shredded Gruyere or Swiss cheese, air-fried at 400 F for 4-5 minutes until melted.
- Arrowroot starch is used as a gluten-free thickener; cornstarch can be substituted similarly.
- Letting the roast rest before shredding helps retain juices and improves texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
