Ingredients
Scale
- 3 lb boneless chuck roast
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 3 lbs yellow onions, thinly sliced
- 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
- 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 olive oil. Season chuck roast with 1/2 tsp salt and 1/2 tsp black pepper, then sear on all sides until browned, about 10–12 minutes. Remove and set aside.
- Add 2 tbsp olive oil to the Dutch oven and sliced onions. Season with remaining salt and pepper. Cook over medium heat until translucent, about 5 minutes. Reduce heat to medium-low and continue cooking for 20 minutes until golden.
- Add minced garlic and maple syrup (or brown sugar). Cook 7–8 minutes until onions are caramelized. Sprinkle flour over onions and stir to coat. Deglaze with red wine (or extra beef stock), scraping up browned bits. Add beef stock and stir to combine.
- Return seared chuck roast to Dutch oven, nestle into onion mixture. Add rosemary and bay leaf. Bring to simmer over medium-high heat, then cover and transfer to 300°F oven. Braise 3 hours.
- Remove from oven, turn roast over and pull apart slightly. Cover and return to oven 30–45 minutes more until very tender.
- Remove from oven and let cool slightly before serving. Serve with rich onion sauce over mashed potatoes, polenta, or buttered egg noodles.
Notes
- For deeper flavor, refrigerate the roast in the same pot and reheat the next day.
- Adjust seasoning in the braising liquid after deglazing to taste.
- Prep Time: 1 hour 13 minutes
- Cook Time: 2 hours 27 minutes
- Category: Main Course
- Method: Oven-Braised
- Cuisine: American