French Onion Braised Chuck Roast
French Onion Braised Chuck Roast
Ingredients
- 3 pounds chuck roast, cut into 2-inch pieces
- 1 tablespoon sea salt, plus more, to taste
- 1 teaspoon freshly cracked black pepper, plus more, to taste
- 1/2 cup all-purpose flour
- 1 tablespoon beef tallow
- 1 tablespoon unsalted butter
- 4 sweet onions, thinly sliced
- 3 cloves garlic, peeled, left whole
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups beef bone broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 4 fresh thyme sprigs
Instructions
- 1
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.
⏱️ 10 min•🌡️ 325
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 40 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 240 min•🌡️ 325
- 7
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Braised Chuck Roast
- 3 pounds chuck roast, cut into 2-inch pieces
- 1 tablespoon sea salt, plus more, to taste
- 1 teaspoon freshly cracked black pepper, plus more, to taste
- 1/2 cup all-purpose flour
- 1 tablespoon beef tallow
- 1 tablespoon unsalted butter
- 4 sweet onions, thinly sliced
- 3 cloves garlic, peeled, left whole
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups beef bone broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 4 fresh thyme sprigs
Instructions
- 1
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.
⏱️ 10 min•🌡️ 325 - 2
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.
⏱️ 15 min - 3
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.
⏱️ 40 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 240 min•🌡️ 325 - 7
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.
⏱️ 5 min