Description

This French Onion Pot Roast combines the rich flavors of a tender chuck roast with sweet, softly cooked onions and a savory broth. The roast is first seasoned and browned on the stovetop, then slowly roasted in the oven with beef broth, coconut aminos, and herbs to develop deep, comforting flavors. Finished with a thickened, flavorful onion broth and fresh herbs, it is perfect for a hearty family meal.

Ingredients

Scale

Meat

3–4 lb chuck roast

Seasonings and Coating

Salt and pepper, to taste
2 tsp dried parsley
2 tsp dried thyme
2 tbsp arrowroot starch, divided

Cooking Ingredients

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

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Instructions

Prepare the Roast: Remove the chuck roast from the fridge and set it on the counter for 30 minutes to come to room temperature. Meanwhile, preheat the oven to 400°F (204°C).
Season and Coat: In a large shallow bowl, mix salt, pepper, dried parsley, dried thyme, and 2 tbsp of arrowroot starch. Add the roast to this mixture and turn it to coat thoroughly on all sides to create a flavorful crust.
Brown the Roast: Heat a large Dutch oven over medium heat and add the avocado oil. Once the oil shimmers, sear the roast, cooking each side for 2-4 minutes until lightly browned. Remove the roast and set aside on a clean plate.
Sauté Onions and Deglaze: Reduce heat to medium low. Add the coconut aminos to the pot, scraping the bottom with a wooden spoon to lift up browned bits. Add the sliced onions and toss them in the coconut aminos. Cook for 8-10 minutes, until the onions soften but do not caramelize. Season the onions with salt, then add minced garlic and cook for a few more minutes.
Add Roast and Braising Liquid: Push the onions to the side to create space in the pot’s center. Place the roast back into the pot, pour in beef broth and red wine vinegar, then place the bay leaves on top of the roast. Cover with the lid.
Oven Roasting: Transfer the Dutch oven to the preheated oven. Roast at 400°F for 30 minutes. Then reduce the temperature to 300°F (149°C) and continue roasting for 3 hours for a 3 lb roast or about 3 hours 30 minutes for 4 lb, until the internal temperature reaches 185-195°F for tender meat.
Thicken the Broth: Remove the lid and discard bay leaves. Mix 2 tsp arrowroot starch with 1 tbsp water and whisk until smooth. Stir this slurry into the hot cooking liquid in the pot to thicken the broth.
Rest and Serve: Allow the roast to rest for 10-15 minutes. Shred or slice the meat and serve it topped with the rich onion cooking liquid and fresh parsley and thyme.

Notes

Trim excess fat from the chuck roast before cooking to avoid chewy bites, but some fat is necessary for flavor.
Serve the pot roast with mashed white sweet potatoes for a complete meal.
For a delicious side, prepare cheese toast using gluten-free bread topped with shredded Gruyere or Swiss cheese, air fried at 400°F for 4-5 minutes until cheese melts.
Arrowroot starch serves as a gluten-free thickener and helps create a silky sauce.