Ingredients
Scale
- For the beef roast:
- 3 lb boneless chuck roast
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- For the caramelized onions:
- 3 lbs yellow onions (about 8 medium to large)
- 2 cloves garlic, minced
- 1 tbsp maple syrup or brown sugar
- 1 tbsp all-purpose flour or gluten-free flour
- 2 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- For the braising liquid and aromatics:
- 1 cup red wine or extra beef stock
- 2 1/2 cups beef stock
- 1 sprig rosemary
- 1 bay leaf
Instructions
- Preheat a Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the chuck roast with salt and pepper, then sear on all sides until browned (about 10–12 minutes total). Transfer the roast to a plate and set aside.
- Peel and thinly slice the onions. Add olive oil to the same Dutch oven and sauté onions with remaining salt and pepper over medium heat for 5 minutes. Reduce heat to medium-low and cook for 20 minutes, stirring often, until soft and golden.
- Add minced garlic and maple syrup (or brown sugar) to the onions. Cook for another 7–8 minutes until deeply caramelized. Sprinkle in flour and stir well to coat.
- Pour in red wine (or beef stock) to deglaze the pan, scraping up brown bits. Add beef stock and stir to combine.
- Return the seared roast to the pot, nestling it into the onion mixture. Add rosemary and bay leaf. Bring to a simmer, cover, and transfer to a preheated 300°F oven.
- Braise for 3 hours, then remove from the oven, flip the roast, and break it into large pieces. Cover again and cook for another 30–45 minutes until fork-tender.
- Remove the rosemary and bay leaf. Let the roast rest slightly before serving with the onion gravy over mashed potatoes, noodles, or polenta.
Notes
- For best flavor, refrigerate overnight, then reheat before serving.
- Use chuck roast for maximum tenderness; brisket or bottom round also works.
- Skip the wine if preferred—substitute with extra beef stock and a splash of balsamic vinegar.
- Perfect served with mashed potatoes, roasted vegetables, or buttered noodles.
- Prep Time: 1 hour 13 minutes
- Cook Time: 2 hours 27 minutes
- Category: Main
- Method: Braising
- Cuisine: French-American