Ingredients
Scale
- 3 lb boneless chuck roast (pat dry before searing)
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 3 lbs yellow onions, sliced into 1/4-inch rings
- 2 cloves garlic, minced
- 1 tbsp maple syrup
- 1 tbsp all-purpose flour
- 2 1/2 cups beef stock
- 1 cup red wine (dry)
- 1 bay leaf
- 1 sprig fresh rosemary (or 1/2 tsp dried)
Instructions
- Pat the chuck roast dry, season with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe pot and sear the roast 5-7 minutes per side until deep golden. Remove and set aside.
- Slice onions. Add 2 tbsp olive oil to the same pot, cook onions with salt and pepper over medium heat for 5 minutes, then medium-low for 20-25 minutes until soft and golden.
- Stir in garlic and maple syrup, cook 7-8 minutes. Sprinkle flour and stir 1 minute. Pour in red wine and scrape bottom to deglaze.
- Add beef stock, rosemary, and bay leaf, bring to gentle simmer. Return roast to pot, submerge in sauce, cover, and bake at 300°F (150°C) for 3 hours.
- After 3 hours, turn roast slightly, return to oven 30-45 minutes until fork-tender. Remove rosemary and bay leaf, let rest 10-15 minutes, then serve with sauce.
Notes
- Pat roast dry for better browning.
- Do not rush caramelizing onions; it builds flavor.
- Use a good dry red wine to deepen sauce flavor.
- Let meat rest after baking to reabsorb juices.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 2800
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A