Description
This French Onion Pot Roast recipe features a tender chuck roast slow-cooked with savory onions, garlic, and rich beef broth, enhanced by dried herbs and thickened to perfection with arrowroot starch. It delivers comforting, flavorful meat ideal for a satisfying dinner.
Ingredients
Scale
Meat and Seasoning
- 4 lb chuck roast
- Salt and pepper to taste
- 2 tsp dried parsley
- 2 tsp dried thyme
- 2 tbsp + 2 tsp arrowroot starch, divided
Cooking Liquid and Aromatics
- 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: Set the chuck roast on the counter for 30 minutes to come to room temperature. Preheat your oven to 400 F. In a large shallow bowl, mix salt, pepper, dried parsley, dried thyme, and 2 tbsp arrowroot starch. Coat the roast thoroughly in this seasoning mixture.
- Sear the Roast: Heat avocado oil in a large Dutch oven over medium heat until shimmering. Add the roast and cook each side for 2-4 minutes until lightly browned. Remove the roast and set aside on a clean plate.
- Cook the Onions: Lower the heat to medium-low. Pour in the coconut aminos while scraping the bottom of the pot to loosen browned bits. Add the sliced onions and toss in the liquid. Cook for 8-10 minutes until softened but not caramelized. Season the onions lightly with salt, then add the minced garlic and cook for a few more minutes.
- Combine for Roasting: Push the onions aside in the pot to create space in the center. Return the roast to the pot and pour in the beef broth and red wine vinegar. Place the bay leaves on top of the roast. Cover with the lid.
- Roast the Meat: Transfer the Dutch oven to the preheated oven. Roast at 400 F for 30 minutes. Reduce the oven temperature to 300 F and continue roasting for 3 hours and 30 minutes until the internal temperature reaches 185-195 F for very tender meat. Remove the lid and discard bay leaves.
- Thicken the Broth: Mix 2 tsp arrowroot starch with 1 tbsp water in a small bowl to form a slurry. Stir this into the hot cooking liquid from the pot roast to thicken it slightly.
- Rest and Serve: Allow the roast to rest for 10-15 minutes before shredding. Serve the shredded meat topped with the thickened onion broth and fresh chopped parsley and thyme.
Notes
- Trim excess fat from the chuck roast before cooking to prevent chewy bites.
- Serve this pot roast with mashed white sweet potatoes for a complete meal.
- For a dairy addition, prepare cheese toast with gluten-free bread topped with 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 and can be substituted with cornstarch if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
