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Braised Pot Roast with Caramelized Onions and Cauliflower


  • Author: Dianna
  • Total Time: 4 hours

Ingredients

Scale

Here’s everything you’ll need to make this hearty, comforting braised pot roast:

  • For the Pot Roast:
    • 34 lb beef chuck roast
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • 1 large onion, roughly chopped
    • 3 cloves garlic, minced
    • 2 cups beef broth (or stock)
    • 1 cup dry red wine (or beef broth for a non-alcoholic version)
    • 2 tablespoons tomato paste
    • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
    • 1 teaspoon dried rosemary
    • 2 bay leaves
  • For the Caramelized Onions:
    • 2 tablespoons butter
    • 2 large onions, thinly sliced
    • 1 teaspoon brown sugar
    • Salt, to taste
  • For the Roasted Cauliflower:
    • 1 large cauliflower, cut into florets
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • Salt and pepper, to taste

Instructions

Step 1: Preparing the Pot Roast

  • Season the Roast: Start by patting the pot roast dry with paper towels. This helps the seasoning stick and ensures a nice sear. Sprinkle generously with salt and pepper on all sides.
  • Sear the Meat: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully add the pot roast to the pot. Sear it for about 4-5 minutes on each side until it’s beautifully browned. Don’t rush this step—it adds flavor! Once seared, remove the roast from the pot and set it aside.
  • Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Cook them over medium heat for about 3-4 minutes until softened and fragrant. This helps develop a base of flavor for the braise.
  • Deglaze the Pot: Add the red wine (or extra beef broth) to the pot to deglaze. Scrape the bottom of the pot with a wooden spoon to loosen all those delicious browned bits.
  • Add the Liquids and Herbs: Stir in the tomato paste, beef broth, thyme, rosemary, and bay leaves. Return the pot roast to the pot and bring the liquid to a simmer.
  • Braise the Roast: Cover the pot with a lid and transfer it to a preheated 325°F (163°C) oven. Braise the roast for about 3-4 hours, or until it’s fork-tender. Every hour or so, check the roast and spoon the braising liquid over it to keep it moist.
  • Rest the Meat: Once the roast is tender and easily shreddable, remove it from the pot and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a juicy roast.

Step 2: Caramelizing the Onions

  • Cook the Onions: While the pot roast is braising, heat the butter in a skillet over medium heat. Add the sliced onions, stirring frequently. Let them cook for about 15-20 minutes, adjusting the heat as necessary, until they turn golden brown and soft.
  • Add Sweetness: Stir in the brown sugar and a pinch of salt. The sugar will help with the caramelization, giving the onions a rich sweetness that balances the savory roast. Continue cooking for another 5-10 minutes until the onions are deep golden brown and caramelized to perfection.

Step 3: Roasting the Cauliflower

  • Prep the Cauliflower: Preheat your oven to 400°F (200°C). Place the cauliflower florets on a baking sheet and drizzle them with olive oil. Sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
  • Roast the Cauliflower: Roast the cauliflower in the preheated oven for about 25-30 minutes, flipping halfway through, until it’s tender and slightly crispy on the edges. The caramelization that happens in the oven will bring out the natural sweetness of the cauliflower, making it the perfect side to the rich pot roast.

Step 4: Assembling and Serving

  • Shred the Pot Roast: After the pot roast has rested, use two forks to shred the meat into bite-sized pieces. It should be tender and pull apart easily.
  • Serve: Plate the shredded pot roast and top with the caramelized onions. Arrange the roasted cauliflower alongside for a beautiful, colorful presentation. Pour some of the braising liquid over the roast to keep it juicy.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours

Nutrition

  • Serving Size: 8
  • Calories: 450
  • Fat: 18g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 50g