Description
Slow-simmered comfort food featuring tender chuck roast and caramelized onions in a rich braising liquid.
Ingredients
- 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 all-purpose 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
- Bring roast to room temperature, pat dry, and season with 1/2 tsp salt and 1/2 tsp pepper. Let sit 20 minutes.
- Preheat oven to 300°F. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat. Sear roast 3 to 4 minutes per side until deeply browned. Transfer to a plate.
- Lower heat to medium. Add 2 tbsp olive oil to pot and add onions with 1/2 tsp salt and 1/2 tsp pepper. Cook, stirring every few minutes, until onions are golden and jammy, about 30 to 40 minutes. Stir in garlic and maple syrup/brown sugar for last 2 minutes.
- Sprinkle 1 tbsp flour over the onions, stir and cook 1 minute.
- Deglaze pot with 1 cup red wine or extra beef stock, scraping browned bits. Let liquid reduce by half, about 3 to 5 minutes.
- Return roast to pot, add 2 1/2 cups beef stock, rosemary, and bay leaf. Bring to a gentle simmer.
- Cover and transfer to oven. Braise until fork-tender, about 2.5 to 3 hours. Check at 2 hours for tenderness.
- Remove roast, tent with foil, and rest for 10 to 15 minutes. Discard rosemary and bay leaf.
- For thicker gravy, skim fat from braising liquid and reduce on stovetop or whisk in butter.
Notes
Serve with mashed potatoes, egg noodles, or roasted vegetables. Can be reheated in stovetop or oven.
- Prep Time: 60 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French