Ingredients
3–4 lb beef chuck roast
3 large yellow onions, thinly sliced
4 garlic cloves, minced
3 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tbsp Dijon mustard (optional)
Salt and pepper to taste
2 tbsp olive oil
1 tsp dried thyme
1 bay leaf Shredded Gruyère or mozzarella (optional)
Instructions
1. Heat olive oil and sear the roast on all sides until browned. Remove and set aside.
2. Add onions to the pot and cook for 20 minutes until deeply caramelized. Stir in garlic near the end.
3. Deglaze the pot with balsamic vinegar and Worcestershire. Stir in mustard if using.
4. Return roast to the pot. Add broth, thyme, and bay leaf.
5. Cover and cook in oven at 300°F for 3–4 hours or in a slow cooker on LOW for 8 hours.
6. Optional: Top with cheese and broil until melted before serving.
7. Serve hot with mashed potatoes, noodles, or crusty bread.
Notes
Tastes even better the next day! To thicken the sauce, remove roast and simmer sauce or add cornstarch slurry.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Dinner
- Method: Slow Cooked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg