Description
A tender, slow-cooked beef roast served over a bed of sweet, jammy caramelized onions. Perfect for a comforting Sunday dinner.
Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, smashed
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp fresh rosemary, chopped
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat oven to 300F.
- Heat olive oil in a large oven-proof Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, then remove and set aside.
- In the same pan, add sliced onions and smashed garlic. Sauté for 2-3 minutes until softened.
- Rub the beef with salt, pepper, and chopped rosemary.
- Place the seasoned beef on top of the onion bed.
- Pour beef broth into the bottom of the pan around the meat.
- Cover with a tight lid and roast in the oven for 3-4 hours, or until the beef is fork-tender.
- Remove the beef and let it rest on a board for 15 minutes.
- Simmer the onions and pan juices on the stovetop for 5 minutes to thicken into a sauce.
- Slice the beef against the grain and serve topped with the caramelized onions.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Roasting
- Cuisine: American