Braised Beef Chuck Roast with Onions

Name: Braised Beef Chuck Roast with Onions
Prep time: 15 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck roast (trimmed of excess fat); 2 large onions (sliced); 2 tbsp olive oil; 4 cloves garlic (minced); 1 cup beef broth; 1 cup red wine; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper

210 min 6 servings Medium

All Recipes

Succulent braised chuck roast with caramelized onions, perfect for a hearty dinner.

Prep

15 min

Cook

180 min

Total

210 min

Servings

Difficulty

Medium

Braising beef is a classic method that transforms tougher cuts into tender, flavourful dishes. Our braised beef chuck roast with onions is a comforting meal that's perfect for family dinners or special occasions. This dish combines the robust flavour of chuck roast with the sweetness of caramelized onions, creating a rich and satisfying meal. The slow cooking process allows the beef to absorb the aromatic flavours, resulting in a melt-in-your-mouth texture.

Instructions

Prepare the ingredients

Trim excess fat from the beef chuck roast. Slice the onions and mince the garlic.

Pro tip: Slicing onions evenly ensures they cook uniformly.

Sear the beef

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.

Pro tip: A good sear locks in juices and adds flavour.

Caramelize the onions

In the same pot, add sliced onions and cook until golden brown and caramelized, about 10 minutes. Stir in minced garlic and cook for another minute.

Pro tip: Stir frequently to prevent burning.

Deglaze the pot

Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.

Pro tip: Browned bits add depth to the sauce.

Combine ingredients

Stir in beef broth, tomato paste, dried thyme, salt, and pepper. Return the beef to the pot, nestling it among the onions.

Pro tip: Ensure the liquid covers at least two-thirds of the beef.

Braise the beef

Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 3 hours or until the beef is fork-tender.

Pro tip: Turning the beef halfway through ensures even cooking.

Rest and serve

Remove the pot from the oven and let the beef rest for 15 minutes before slicing and serving.

Pro tip: Resting allows the juices to redistribute throughout the meat.

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Tips & Tricks

Sear the beef well to lock in flavour.
Use a heavy-bottomed pot for even cooking.
Check tenderness with a fork, not just time.
Let it rest before serving for best results.

Frequently Asked Questions

What is a palette de boeuf?

Palette de boeuf is a cut of beef known as the chuck roast in English, often used for braising.

How do I cook a roti de palette?

A roti de palette is typically braised or slow-cooked until tender, as in this recipe.

What is the best way to tenderize a chuck roast?

Braising or slow cooking in liquid is the best way to tenderize a chuck roast.

Can I use a different cut of beef?

Yes, cuts like brisket or shoulder roast can also be used, but cooking times may vary.

What wine pairs well with this dish?

A full-bodied red wine like Cabernet Sauvignon or Merlot pairs well with braised beef.

Serving Suggestions

Serve this braised beef chuck roast with creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce. Pair it with a glass of red wine for an elegant touch. You can make this dish ahead of time; the flavours only improve as it sits. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.

Nutrition per serving

450

Calories

38g

Protein

25g

Fat

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