Ingredients
- 3–4 lb Chuck Roast
- 3 large onions, sliced into rings
- 8 cloves garlic
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp paprika
- Salt, pepper, and olive oil
Instructions
- 1
Season chuck roast heavily with salt, pepper, and paprika. Sear in hot oil until deeply browned on all sides, about 4 minutes per side.
- 2
Remove roast. In the same pot, cook onions low and slow until deeply caramelized, about 25 minutes.
- 3
Add garlic and tomato paste. Cook 2 minutes. Deglaze with wine, scraping up all the fond.
- 4
Return roast to pot. Add broth. Liquid should come halfway up the roast. Cover tightly.
- 5
Braise at 300°F for 3.5–4 hours until the meat pulls apart easily with a fork. Slice or pull and serve with the onion gravy.
Butcher's Tip
The onions are the sauce. Don't rush caramelizing them — that's where all the flavor lives.
Used in this recipe
Chuck Roast
