French Onion Chuck Roast

Ingredients

• 2.5 lb chuck roast (Source gives a range of 2.5 to 3 lb.)
• 2 yellow onions (Large, thinly sliced.)
• 4 cloves garlic (Smashed.)
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce (Optional but recommended.)
• 1 tbsp balsamic glaze or vinegar (Choose glaze or vinegar.)
• 1 tbsp tomato paste
• 2 cups beef broth (The method later says bone broth; source does not clarify whether this replaces or supplements the listed beef broth.)
• salt (To taste; season the roast and adjust after shredding.)
• black pepper (To taste; season the roast.)
• 1 tsp dried thyme (Alternative: 2 tsp fresh thyme.)
• 2 tsp fresh thyme (Alternative to dried thyme.)
• Dijon mustard (Optional; a little, for depth.)
• butter (Called for in the method but omitted from the ingredient list; amount not stated.)
• Swiss cheese or Gruyère cheese (As much as desired, for topping; shred over the roast.)
• fresh parsley (For topping.)

Steps

1. 1

   Season the chuck roast with salt and black pepper, then set it aside.

2. 2

   Add the butter and thinly sliced onions to a pot. Cook over low heat for about 20–25 minutes, stirring as needed, until the onions are golden and caramelized.

3. 3

   Add the smashed garlic and cook for the final minute.

4. 4

   Stir in the tomato paste, Worcestershire sauce, balsamic glaze or vinegar, thyme, and beef broth. Add the optional Dijon mustard if using, and stir to combine.

5. 5

   Return the roast to the pot and nestle it into the onions. Pour in bone broth as directed in the source; the source does not specify an amount or clarify how it relates to the listed beef broth.

6. 6

   Cover the pot and cook in a 350°F (175°C) oven for 3–3½ hours, until the roast shreds easily.

7. 7

   Remove the pot from the oven. Shred the roast with two forks, then stir so the onions and broth coat the meat. Taste and adjust the salt.

8. 8

   Return the pot to the oven uncovered at 400°F (200°C) for 30 minutes.

9. 9

   Remove the pot from the oven. Shred Swiss or Gruyère cheese over the roast, then broil for 2 minutes, until the cheese is bubbly and golden. Finish with fresh parsley.

10. 10

    Serve over a baked potato, with fresh herbs and a dollop of Greek yogurt or sour cream, or serve over mashed potatoes, rice, toasted bread, or cauliflower mash.

Notes

The source lists 2 cups beef broth but later says to pour in bone broth without specifying an amount; it is unclear whether bone broth is intended instead of or in addition to the listed broth. Butter is used in the method but has no stated quantity in the ingredient list. Serving suggestions include baked potato with fresh herbs and Greek yogurt or sour cream, mashed potatoes, rice, toasted bread, or cauliflower mash.

Nutrition per serving

• main
• American
• braised
• oven-cooked
• high-protein
• gluten-free option
• low-carb option