Description
A comforting pot roast featuring caramelized onions and rich flavors, perfect for autumn gatherings.
Ingredients
- 3–4 lb beef chuck roast, well-trimmed
- Salt and freshly ground black pepper
- 2 tbsp olive oil or neutral oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth (use a rich halal broth)
- 1 cup dry red wine or additional broth
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for gravy)
- Optional: sliced baguette or mashed potatoes, for serving
Instructions
- Pat the roast dry and season generously with salt and pepper on all sides.
- Heat oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Brown the roast for 3–4 minutes on each side until a deep crust forms. Transfer roast to a plate.
- Add sliced onions to the pot with a pinch of salt. Cook over medium heat, stirring occasionally, until deeply golden and sweet—about 25–30 minutes. Stir in garlic for the last 1–2 minutes.
- Stir in tomato paste and cook for 1 minute. Deglaze with wine, scraping up browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaves; bring to a simmer.
- Return the roast to the pot, cover, and transfer to a 325°F (165°C) oven. Braise for 150–210 minutes until the meat is fall-apart tender.
- Remove roast and keep warm. Strain or skim excess fat from the braising liquid, then simmer and thicken with the cornstarch slurry until glossy. Spoon onions and gravy over slices or pulled meat.
Notes
For extra onion-forward snacks, serve crunchy onion bites from our favorite appetizer recipe.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American