Ingredients:

  • 3 to 4 lb (1.4–1.8 kg) beef chuck roast, trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (30 ml) olive oil or vegetable oil
  • 4 large yellow onions, thinly sliced (about 6 cups)
  • 4 garlic cloves, minced
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp (8 g) all-purpose flour
  • 1 ½ cups (360 ml) beef broth (low sodium preferred)
  • ½ cup (120 ml) dry red wine or brandy (optional but recommended)
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 bay leaf
  • Fresh parsley (for garnish, optional)

Instructions:

  1. Pat the beef dry and season generously with salt and pepper on all sides. Thinly slice the onions and mince garlic.
  2. Heat butter and 1 tbsp oil in the Dutch oven over medium-low heat. Add onions with a pinch of salt and cook, stirring often, until deep golden brown and caramelised (about 30–40 minutes). Add garlic in the last 2 minutes of cooking.
  3. While onions caramelise, heat remaining oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
  4. Sprinkle flour over the caramelised onions and stir for 1-2 minutes to cook out raw flour taste. Slowly stir in beef broth and red wine or brandy, scraping browned bits off the bottom. Add Worcestershire sauce, thyme, and bay leaf.
  5. Return the browned roast to the pot, nestling it into the onion mixture. Cover with lid and place in a preheated oven at 325°F (160°C). Cook for about 2.5 to 3 hours, or until the meat is fork-tender and pulls apart easily. Use a meat thermometer if desired; target internal temp around 190°F (88°C).
  6. Remove roast from pot and let rest for 10 minutes before slicing. Stir gravy, remove bay leaf and thyme sprigs, adjust seasoning if needed. Spoon onions and gravy over sliced roast and garnish with fresh parsley.