Description
A comforting, savory pot roast slow-braised with caramelized onions, herbs, and a rich French onion gravy, perfect for cozy family meals.
Ingredients
Scale
For the Crust:
- 3 lbs beef chuck roast
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the sliced onions and cook over medium heat, stirring occasionally, until deeply caramelized, about 20-25 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze, scraping up any browned bits from the bottom. Add beef broth, thyme, and bay leaves.
- Return the seared roast to the pot, nestling it into the onions and liquid. Bring to a simmer, then cover and reduce heat to low. Braise for 3-4 hours, until the meat is fork-tender.
- Remove the roast and let it rest for 10 minutes before slicing. Serve with the onion gravy spooned over the top.
Notes
You can customize the seasonings to taste.