Description
A rich and savory fusion of classic French onion soup and slow-roasted beef. Tender chuck roast braised in a jammy, caramelized onion gravy.
Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 4 large Yellow Onions, thinly sliced
- 4 cups Beef Broth
- 4 tbsp Unsalted Butter
- 6 cloves Garlic, minced
- 1 tbsp Fresh Thyme
- 2 tbsp Balsamic Vinegar
- 2 tbsp Worcestershire Sauce
- Salt and Black Pepper to taste
- 2 tbsp Vegetable Oil
Instructions
- Season the beef generously with salt and pepper on all sides.
- Heat oil in a Dutch oven over high heat and sear beef until browned on all sides; remove and set aside.
- In the same pot, melt butter and add sliced onions. Cook over medium heat for 20-30 minutes until deep golden brown.
- Stir in minced garlic and fresh thyme, cooking for 1 minute.
- Deglaze the pot by adding a splash of beef broth, scraping the bottom to release brown bits.
- Return beef to the pot. Pour in remaining beef broth, Worcestershire sauce, and balsamic vinegar.
- Cover with a tight lid and cook in a 300°F (150°C) oven for 3-4 hours until fork-tender.
- Remove beef to a platter. Simmer the liquid on the stove for 10 minutes to reduce into a thick gravy.
- Slice beef and drizzle with the reduced onion gravy.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: French-American