Description
A cozy, no-fuss pot roast filled with buttery caramelized onions and tender beef, perfect for lazy weekends.
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, 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 the oven to 325°F (163°C).
- Season the chuck roast with salt and pepper.
- Heat 1 tbsp of olive oil in a skillet and sear the roast until browned, about 5 minutes per side.
- Sauté sliced onions in the skillet with 2 tbsp olive oil until caramelized, about 20-30 minutes.
- Add minced garlic and cook for an additional 2 minutes.
- Stir in maple syrup or brown sugar and sprinkle flour over onions; cook for another minute.
- Pour in red wine (or beef stock), scraping up bits stuck to the pan, and let simmer for a few minutes.
- Transfer seared roast to a Dutch oven, pour onion mixture over, add beef stock, rosemary, and bay leaf.
- Cover and roast in the oven for 3-4 hours until fork-tender.
- Let the roast rest for 10 minutes before shredding and serving with onions and sauce.
Notes
Ensure to preheat the oven before searing the beef for the best results.