Description
This French Onion Pot Roast recipe combines a tender chuck roast with savory caramelized onions and a rich broth, slow-roasted to perfection. Infused with herbs and enhanced with coconut aminos for a healthy twist, it’s a comforting and flavorful meal ideal for family dinners.
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
Sauce and Vegetables
- 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 set it on the counter for 30 minutes to come to room temperature. Preheat your oven to 400 F to get ready for roasting.
- Season the roast: In a large shallow bowl, combine salt, pepper, dried parsley, dried thyme, and 2 tablespoons of arrowroot starch. Coat the roast thoroughly by rotating it in the mixture, ensuring even seasoning on all sides.
- Brown the roast: Heat a large dutch oven on medium heat and add the avocado oil. Once shimmering, add the roast and cook each side for 2 to 4 minutes until lightly browned. Remove the roast and set aside on a clean plate.
- Sauté onions and deglaze: Lower the heat to medium-low and pour in the coconut aminos while scraping the bottom of the pot with a wooden spoon to loosen browned bits. Add the thinly sliced onions, toss in the coconut aminos, and cook for 8 to 10 minutes until the onions soften but do not fully caramelize. Season with salt and add minced garlic, cooking for a few more minutes.
- Combine ingredients for roasting: Push the onions to the side of the pot to create a space for the roast. Place the browned roast back into the pot and pour in the beef broth and red wine vinegar. Place the bay leaves on top of the roast and cover the pot with the lid.
- Roast the meat: Transfer the covered pot to the preheated oven and roast at 400 F for 30 minutes. Then reduce the oven temperature to 300 F and continue roasting for 3 hours for a 3 lb roast or 3 hours and 30 minutes for a 4 lb roast. The internal temperature should reach 185-195 F for tender, shreddable meat. After roasting, remove the lid and discard the bay leaves.
- Thicken the sauce: Mix 2 teaspoons of arrowroot starch with 1 tablespoon of water in a small bowl to create a slurry. Stir this into the hot cooking liquid while still in the pot to thicken the sauce gently. Stir carefully and allow it to thicken slightly.
- Rest and serve: Let the roast rest for 10 to 15 minutes before shredding. Serve the meat topped generously with the onion broth and sprinkle fresh chopped parsley and thyme for added flavor and color.
Notes
- Trim excess fat from the pot roast before cooking to reduce chewy bites and improve texture.
- Serve with mashed white sweet potatoes for a comforting side.
- For an optional cheese toast, use gluten-free bread topped with shredded Gruyere or Swiss cheese. Cook in an air fryer at 400 F for 4 to 5 minutes until cheese is melted.
- If dairy is tolerated, cheese toast is a delicious addition to complement the savory pot roast.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
