Description
A succulent pot roast featuring tender beef, caramelized onions, and a rich sauce, perfect for family gatherings or a cozy dinner.
Ingredients
Scale
- 3 to 4-pound beef chuck roast
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup dry red wine
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 325°F (160°C).
- Sear the beef in olive oil, seasoned with salt and pepper, about 5-7 minutes per side.
- Remove the roast and set aside.
- Caramelize the onions in the same pot over low heat until golden, about 20 minutes; then stir in garlic for 2 minutes.
- Deglaze the pot with red wine, simmering for about 5 minutes.
- Return the beef to the pot with beef broth, thyme, and bay leaves; bring to a gentle simmer.
- Cover and transfer to the oven for 2.5 to 3 hours, until the beef is tender.
Notes
Allow the roast to rest for 15 minutes after cooking for optimal tenderness. Can substitute root vegetables for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
Keywords: pot roast, beef, French cuisine, comfort food, braised beef