This is a very simple but quite tasty version of a pot roast. Great food doesn’t need to be complex!
INGREDIENTS
5 to 6 Lbs boneless Chuck Roast – excess fat trimmed
Kosher Salt and Ground Black Pepper
3 Tbsp Beef Tallow or Avocado Oil
4 Tbsp Unsalted Butter
6 Large Yellow Onions – thinly sliced (you can mix in various types. Like Red Onions, Shallots, Leeks if you prefer)
6 Cloves Fresh Garlic, minced
1 Cup Dry White Wine – Sauvignon Blanc or Pinot Grigio
1 Tbsp All-Purpose Flour
3 Cups Beef Stock – plus more as needed
2 Tbsp Worcestershire Sauce – plus more to taste
3 Bay Leaves – fresh or dried
2 Sprigs fresh Rosemary
4 Sprigs fresh Thyme
SPECIAL EQUIPMENT
7-8 Qt Dutch Oven
Spice Bag or Cheesecloth and Kitchen Twine
INGREDIENTS NOTES
Beef Stock – This recipe is vastly better when it is made with homemade Beef Stock. See my recipe for Beef Stock. You “can” make it w/ store bought stock, and it will be good, just not great.
PREPARATION
Preheat oven to 300 degrees F.
Put the Thyme, Rosemary and Bay Leaves into the spice bag, or tie into a sachet using the Cheesecloth and Twine
Pat dry Chuck Roast. Season on both sides generously with Kosher salt (about 1 teaspoon per side) and ground black pepper (about ½ teaspoon per side). If you have the time, you can place the Chuck Roast uncovered on a rack in the refrigerator overnight to let it dry brine. This will make for a nicer sear/crust
In a large Dutch oven, heat tallow over medium-high heat. Once hot, sear chuck roast on both sides until a golden-brown crust forms, about 5 minutes per side. Remove from the pot and set aside. Tip: Let it sear undisturbed, so it forms a nice crust, don’t be afraid to let it sear longer. More crust is better.
Pour off any excess tallow
Reduce heat to medium. In the same pot (do not wipe it clean), melt the butter. Add the Sliced Onions – it will seem like a lot, but it will reduce significantly. Cook, stirring occasionally, for a total of 25-30 minutes. If needed, add a splash of broth to deglaze any brown bits. Cook until they have a light brown color (it will continue to caramelize in the oven).
Add minced Garlic, sauté for another 2 minutes.
Stir in the White Wine to deglaze, then let it reduce by about half.
Sprinkle 1 tablespoon of flour and stir to coat.
Add Beef Broth and Worcestershire Sauce and the spice bag. Bring to a simmer. Season with Salt and Pepper to taste.
Return the seared Chuck Roast into the pot. Scrape the Onions to the side to allow the Chuck Roast to rest mostly on the bottom. The liquid should cover about ¾ or more of the Beef. If not, top with more Beef Broth.
Cover tightly with the lid and braise in the preheated oven for 3.5 hours until fall-apart tender. If you want it even more tender, cook for an additional 20 minutes.
Remove from the oven. Increase oven temperature to 400 degrees F.
Discard any excess fat, as well as the spice bundle.
SERVING SUGGESTIONS
Serve with fresh sourdough bread or over mashed potatoes
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