A hearty chuck roast slow-cooked to perfection with caramelized onions and savory gravy.
Ingredients
Scale:
3-4 pounds chuck roast
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 large onions, sliced
4 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme
1 bay leaf
Instructions
Preheat your oven to 325°F.
Pat the chuck roast dry with paper towels, then season generously with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until well-browned, about 4-5 minutes per side.
Remove the roast and set it aside. In the same pot, add the sliced onions and cook until caramelized, about 10-12 minutes.
Add minced garlic to the onions and cook for an additional minute until fragrant.
Pour in the beef broth and Worcestershire sauce, scraping the bottom to deglaze the pot. Return the roast to the pot, ensuring it is partially submerged in the liquid.
Add the fresh thyme and bay leaf. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
Braise in the oven for 3-4 hours, or until the meat is fall-apart tender.
Once cooked, remove the pot from the oven and let the roast rest for at least 15 minutes before slicing.
Serve with rich beef gravy and your favorite sides.
