Servings: 6
Ingredients
For the Beef
- 2 ½ – 3 lbs 1.2 kg beef chuck roast or top round
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil or clarified butter
For the Onion Gravy
- 3 large yellow onions thinly sliced
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 cup dry red wine optional but traditional
- 2 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp sugar helps caramelize onions
- Salt & pepper to taste
Instructions
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Prepare the Beef
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Pat the beef dry.
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Season generously with salt and pepper.
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Lightly dust all sides with flour.
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Sear
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Heat oil in a Dutch oven over medium-high heat.
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Brown the roast on all sides (about 3–4 minutes per side).
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Remove and set aside.
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Caramelize the Onions
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Lower heat to medium.
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Add butter and sliced onions.
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Sprinkle with sugar.
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Cook slowly, stirring often, until deep golden and soft (about 15–20 minutes).
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Add garlic and cook 1 minute more.
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Build the Gravy
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Stir in tomato paste and cook briefly.
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Pour in red wine and scrape the bottom to deglaze.
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Let wine reduce for 3–5 minutes.
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Add beef broth, thyme, and bay leaf.
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Slow Roast
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Return beef to the pot.
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Cover and simmer gently on low heat for 2–2½ hours, or until fork-tender.
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(You can also cook in a 325°F / 165°C oven.)
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Finish the Sauce
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Remove the roast and let it rest 10–15 minutes.
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Simmer the sauce uncovered to thicken if needed.
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Adjust salt and pepper.
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Slice beef and spoon onions and gravy over the top.