From
the kitchn
Prep Time
15
Cook Time
4-4.5hr
Servings
6-8
Ingredients
3 lb boneless beef chuck roast
3 tablespoons olive oil divided
6 large onions thinly sliced, yellow (I've used sweet)
4 cloves garlic
3 Tablespoons flour
1 cup dry red wine
2.5 cup beef broth
5 sprigs fresh thyme
2 dried bay leaves
salt and pepper
Directions
Pat roast dry with paper towel. Sprinkle all sides with 2 tsp of salt and 1/2 tsp pepper
Heat 1 tbsp. of olive oil in large Dutch oven over med-high heat. Add roast and sear until dark golden brother on two sides. Approximately 4-5 minutes per side. Transfer to plate.
Reduce heat to medium. Add 2 tablespoons olive oil then onions, salt, pepper. Stir well to combine. Cover and cook undisturbed for 5 minutes. Uncover, stir, cover again for another 5 minutes. Uncover and continue to cook stirring occasionally until the onions are rich caramel brown. Be sure to scrape browning bits off bottom. Approximately 30-40 minutes.
Heat over to 325 with rack on lower third.
When onions are done, add garlic for 1 minutes. Sprinkle in flour and combine. Stir in 1 cup red wine and scrape browned bits off bottom. Then stir in 2.5 cups broth, thyme, and bay leaves.
Return roast and any juices to the bot and bring to simmer. Cover and transfer to the oven. Cook until the meat is gently falling apart when pricked with fork, approximately 3 to 3.5 hours.
Skim off fat from surface if desired. Remove and discard thyme stems. Shred roast ion juices.