CARAMELIZED ONION CHUCK ROAST
INGREDIENTS
3–4 lb chuck roast
Salt and black pepper, to taste
2 tbsp of flour, separated
2 tablespoons olive oil
4 large yellow onions, thinly sliced
6 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/3 cup of a dry red wine
2 cups beef bone broth
DIRECTIONS
Preheat oven to 325°F (163°C). Heat oil in a Dutch oven over medium-high heat. Pat dry all sides of the roast with a paper towel. Season the chuck roast generously with salt and pepper. Lightly dust all sides with 1 tbsp of flour, shaking off any excess. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Remove the roast and set aside.
Reduce heat to medium and add 2 tbsp of butter. Add the sliced onions to the pot. Season with salt and pepper. Cook slowly, stirring occasionally, until deeply golden and caramelized, about 25–35 minutes. Add the garlic and cook for 30–60 seconds until fragrant. Add the Worcestershire sauce and sprinkle in 1 tablespoon flour. Stir continuously for about 1 minute to coat the onions and cook out the raw flour taste.
Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Simmer for 3–5 minutes. Add the beef bone broth and stir until smooth.
Return the roast to the pot. Cover and place in the oven for 3½–4 hours, or until the meat is fork-tender and easily pulls apart.
Serve the roast with potatoes and veggies of your choice
