Pot Roast with Caramelized Onions
Pot Roast with Caramelized Onions
Ingredients
- 1.2 kg beef chuck
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 onions, large, sliced
- 1/2 cup beef broth, for deglazing
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 2 bay leaves
Instructions
- 1
Preheat your oven to 350°F (180°C). Season the 1.2 kg beef chuck generously with 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder, rubbing the spices into all sides of the meat.
⏱️ 5 min•🌡️ 350
- 2
Heat a large, oven-safe pot or Dutch oven over medium-high heat. Sear the seasoned beef chuck on all sides until deeply browned. This usually takes about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 15 min
- 3
Add the 3 large sliced onions to the same pot, utilizing the remaining fond (browned bits) and fat from searing the beef. Reduce heat to medium-low and caramelize the onions, stirring occasionally, until they are soft, translucent, and golden brown. This can take 10-15 minutes.
⏱️ 15 min
- 4
Deglaze the pot by adding 1/2 cup of beef broth and scraping up any browned bits from the bottom of the pot with a wooden spoon. This adds rich flavor to your sauce.
⏱️ 2 min
- 5
Add the remaining liquid ingredients and seasonings: 1 cup beef broth, 1 cup red wine, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 1 tablespoon dried thyme, and 2 bay leaves. Stir well to combine all ingredients.
⏱️ 3 min
- 6
Return the seared beef chuck to the pot, ensuring it is partially submerged in the liquid. The liquid should come about halfway up the sides of the roast.
⏱️ 1 min
- 7
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Slow cook for 3 hours at 350°F (180°C), or until the beef is fork-tender.
⏱️ 180 min•🌡️ 350
- 8
Once cooked, carefully remove the pot from the oven. Remove and discard the bay leaves from the pot.
⏱️ 2 min
- 9
Using two forks, shred the tender beef directly in the pot, mixing it thoroughly with the caramelized onions and the rich sauce.
⏱️ 5 min
- 10
Serve the shredded pot roast with caramelized onions immediately. This dish pairs wonderfully with mashed potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pot Roast with Caramelized Onions
- 1.2 kg beef chuck
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 onions, large, sliced
- 1/2 cup beef broth, for deglazing
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 2 bay leaves
Instructions
- 1
Preheat your oven to 350°F (180°C). Season the 1.2 kg beef chuck generously with 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder, rubbing the spices into all sides of the meat.
⏱️ 5 min•🌡️ 350 - 2
Heat a large, oven-safe pot or Dutch oven over medium-high heat. Sear the seasoned beef chuck on all sides until deeply browned. This usually takes about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 15 min - 3
Add the 3 large sliced onions to the same pot, utilizing the remaining fond (browned bits) and fat from searing the beef. Reduce heat to medium-low and caramelize the onions, stirring occasionally, until they are soft, translucent, and golden brown. This can take 10-15 minutes.
⏱️ 15 min - 4
Deglaze the pot by adding 1/2 cup of beef broth and scraping up any browned bits from the bottom of the pot with a wooden spoon. This adds rich flavor to your sauce.
⏱️ 2 min - 5
Add the remaining liquid ingredients and seasonings: 1 cup beef broth, 1 cup red wine, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 1 tablespoon dried thyme, and 2 bay leaves. Stir well to combine all ingredients.
⏱️ 3 min - 6
Return the seared beef chuck to the pot, ensuring it is partially submerged in the liquid. The liquid should come about halfway up the sides of the roast.
⏱️ 1 min - 7
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Slow cook for 3 hours at 350°F (180°C), or until the beef is fork-tender.
⏱️ 180 min•🌡️ 350 - 8
Once cooked, carefully remove the pot from the oven. Remove and discard the bay leaves from the pot.
⏱️ 2 min - 9
Using two forks, shred the tender beef directly in the pot, mixing it thoroughly with the caramelized onions and the rich sauce.
⏱️ 5 min - 10
Serve the shredded pot roast with caramelized onions immediately. This dish pairs wonderfully with mashed potatoes.
⏱️ 2 min