Description
A rich and comforting pot roast made with tender beef chuck, sweet caramelized onions, savory broth, and fresh thyme, slowly braised until the meat is fall apart tender and coated in a silky onion gravy.
Ingredients
Scale
- 3 pounds beef chuck roast
- 3 large yellow onions, sliced
- 2 cups beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 325°F.
- Season the beef chuck roast with salt and black pepper.
- In a small bowl, stir together the beef broth and Worcestershire sauce.
- Heat olive oil in a Dutch oven over medium high heat. Sear the roast for 3 to 4 minutes per side until browned, then remove and set aside.
- Add the butter to the pot. Stir in the sliced onions and cook for about 8 minutes until softened and lightly golden.
- Add the minced garlic and flour, then stir for 1 minute.
- Return the roast to the pot. Pour in the broth mixture and add the fresh thyme sprigs.
- Cover and bake for 2 hours and 30 minutes, or until the beef is fork tender.
- Remove the thyme sprigs. Gently shred the beef slightly and spoon the onion gravy over the top before serving.
Notes
- For deeper flavor, let the onions cook a little longer until more golden before adding the broth.
- This dish tastes even better the next day after the flavors have had time to settle.
- Serve with mashed potatoes, egg noodles, or rice to soak up the onion gravy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg