Description
Juicy braised beef roast in a rich onion and herb-infused gravy. Caramelized onions, garlic, and savory broth create one-pot comfort cooking perfection.
Ingredients
3 lb boneless pot roast (chuck)
3 tbsp extra virgin olive oil, divided
1 tsp fine sea salt
1 tsp freshly ground black pepper
3 lbs yellow onions, sliced
2 cloves garlic, finely chopped
1 tbsp maple syrup or brown sugar
1 tbsp flour (all-purpose or GF)
2½ cups beef stock
1 sprig fresh rosemary or thyme
1 bay leaf
Instructions
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Preheat oven to 300°F (150°C).
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Heat 1 tbsp oil in Dutch oven; season and sear roast on all sides (10–12 mins). Remove.
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Add remaining oil and onions. Cook over medium until translucent, then medium-low until golden (20 mins).
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Stir in garlic and maple syrup; cook 7–8 mins more.
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Sprinkle flour, then deglaze with stock . Stir in herbs.
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Return roast, bring to simmer, cover, and bake 3 hours. Flip and shred slightly; bake another 30–45 mins until fall-apart tender.
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Cool and refrigerate overnight for deeper flavor. Reheat and serve over mashed potatoes or noodles.
Notes
- Slow cooking enhances flavor—make ahead to enjoy next-day magic.
- Works beautifully with gluten-free flour swap.
- Prep Time: 30 minutes
- Cook Time: 3.5–4 hours
- Category: Main Dish
- Method: braising
- Cuisine: French-Inspired
