Description
A savory and tender pot roast cooked with caramelized onions and rich broth, perfect for a comforting meal.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 15-20 minutes.
- Season the chuck roast with salt and pepper. Push the onions to the side and sear the roast until browned on all sides.
- Add garlic, thyme, beef broth, wine, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 3-4 hours until the meat is tender.
- Remove the roast and let it rest before slicing. Serve with the caramelized onions and gravy.
Notes
- For best flavor, allow the roast to marinate overnight in the fridge.
- Serve with crusty bread for dipping into the gravy.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg