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Preheat your oven to 325°F. Pat the chuck roast pieces dry with paper towels. Season generously on all sides with 1 tablespoon of sea salt and 1 teaspoon of freshly cracked black pepper. Dust the seasoned chuck roast pieces with 1/2 cup of all-purpose flour, ensuring an even coating.

Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of beef tallow. Once the tallow is shimmering, add the floured chuck roast pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared chuck roast from the Dutch oven and set aside on a plate.

Reduce the heat to medium. Add 1 tablespoon of unsalted butter to the Dutch oven, scraping up any browned bits from the bottom of the pot. Add the sliced sweet onions and sauté, stirring every 5 minutes, until they are deeply caramelized and tender, about 40 minutes.

Deglaze the pan by pouring in 1 cup of dry white wine, scraping the bottom of the pot to release any remaining caramelized bits. Stir in 2 cups of beef bone broth, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of Dijon mustard. Bring the mixture to a simmer.

Return the seared chuck roast pieces to the Dutch oven. Add the whole garlic cloves and fresh thyme sprigs. Taste the liquid and add more sea salt and freshly cracked black pepper if needed.

Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the chuck roast is fork-tender and easily falls apart.

Carefully remove the Dutch oven from the oven. Discard the thyme sprigs. Serve the French onion braised chuck roast hot, with the rich onion gravy, alongside mashed potatoes or crusty bread.


Preheat your oven to 325°F. Pat the chuck roast pieces dry with paper towels. Season generously on all sides with 1 tablespoon of sea salt and 1 teaspoon of freshly cracked black pepper. Dust the seasoned chuck roast pieces with 1/2 cup of all-purpose flour, ensuring an even coating.

Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of beef tallow. Once the tallow is shimmering, add the floured chuck roast pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared chuck roast from the Dutch oven and set aside on a plate.

Reduce the heat to medium. Add 1 tablespoon of unsalted butter to the Dutch oven, scraping up any browned bits from the bottom of the pot. Add the sliced sweet onions and sauté, stirring every 5 minutes, until they are deeply caramelized and tender, about 40 minutes.

Deglaze the pan by pouring in 1 cup of dry white wine, scraping the bottom of the pot to release any remaining caramelized bits. Stir in 2 cups of beef bone broth, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of Dijon mustard. Bring the mixture to a simmer.

Return the seared chuck roast pieces to the Dutch oven. Add the whole garlic cloves and fresh thyme sprigs. Taste the liquid and add more sea salt and freshly cracked black pepper if needed.

Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the chuck roast is fork-tender and easily falls apart.

Carefully remove the Dutch oven from the oven. Discard the thyme sprigs. Serve the French onion braised chuck roast hot, with the rich onion gravy, alongside mashed potatoes or crusty bread.
