Description
A deeply flavored, fork-tender chuck roast with sweet caramelized onions and savory gravy, perfect for chilly weekends and family meals.
Ingredients
- 3–4 lb (1.4–1.8 kg) chuck roast, tied if loose
- 2 large onions, thinly sliced
- 2 cups beef broth
- 1 packet onion soup mix
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons neutral oil
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C) and position an oven rack in the lower third.
- Pat the roast dry and season with salt and pepper.
- Heat oil in a large oven-safe Dutch oven over medium-high heat.
- Sear the roast on all sides until browned, about 3–4 minutes per side.
- Remove the roast and set aside.
- Add the sliced onions and cook until caramelized, about 15–20 minutes.
- Stir in the minced garlic and cook until fragrant.
- Pour in the beef broth and stir in the onion soup mix and Worcestershire sauce.
- Return the roast to the pot, cover it with the lid, and transfer to the oven.
- Braise for 3–4 hours, or until fork-tender.
- Remove the pot from the oven and let the roast rest for 10–15 minutes.
- Spoon onions and pan juices over slices and serve warm.
Notes
For deeper flavor, stir in 1/2 cup dry red wine with the broth. Use low-sodium beef broth if watching salt.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French