Ingredients
Scale
- 4 pound boneless beef chuck roast, tied if loose
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 pound yellow or sweet onions, halved and thinly sliced
- 8 ounces cremini or baby bella mushrooms, halved
- 3–4 medium carrots, cut in big chunks (about 2 inches)
- 2 ribs celery, cut in big chunks
- 4 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry red wine or sherry
- 2 cups beef stock
- 1 Tablespoon Worcestershire sauce (optional)
Instructions
- Preheat oven to 300°F. Pat the roast dry with paper towels and season generously with 2 teaspoons kosher salt and 1 teaspoon black pepper on all sides.
- In a large Dutch oven, heat 2 Tablespoons olive oil over medium-high heat until shimmering. Sear the roast 4-5 minutes per side until deeply browned. Remove and set aside.
- Reduce heat to medium, add 1 Tablespoon butter and sliced onions with a pinch of salt. Cook, stirring occasionally, 20-25 minutes until deep golden brown. If scorching, add a splash of water to deglaze.
- Stir in mushrooms, carrots, celery, and garlic; cook 3-4 minutes. Add thyme and bay leaf, cook 30 seconds. Deglaze with wine or sherry, scraping up browned bits.
- Return roast to pot, pour in beef stock and Worcestershire sauce if using. Bring to simmer, cover, and braise in oven 3-4 hours until fork-tender. Rest 15 minutes before slicing.
Notes
For deeper flavor, caramelize onions low and slow without rushing. Use wine for authenticity, but beef stock works as substitute. Leftovers make excellent French dip sandwiches. Serve with crusty bread to soak up the gravy.
- Prep Time: 45 minutes
- Cook Time: 3.5 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg