Onion Pot Roast with Gravy
Onion Pot Roast with Gravy features tender chuck roast slowly braised with onions, garlic, herbs, beef broth, and optional red wine. The cooking liquid is thickened into a rich gravy for serving.
Equipment
- Dutch oven
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Tongs
- Wooden spoon
Ingredients
- 3 pounds Beef Chuck Roast
- 1 cup Beef Broth
- 2 cloves Garlic minced
- 1 tablespoon Gluten-Free All-Purpose Flour
- 2 tablespoons Olive Oil
- 1 large Onion sliced
- ¼ cup Red Wine optional
- 1 tablespoon Fresh Rosemary chopped
- 1 tablespoon Fresh Thyme chopped
- Black Pepper freshly ground to taste
- Kosher Salt to taste
- 2 tablespoons Water for the flour slurry
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the beef chuck roast dry with kitchen paper.
- Season the beef generously with kosher salt and freshly ground black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Place the beef in the hot oil.
- Sear it for 5 to 6 minutes, turning regularly, until browned on all sides.
- Transfer the seared beef to a plate.
- Add the sliced onion to the Dutch oven.
- Sauté for approximately 3 minutes until it begins to soften.
- Add the minced garlic.
- Cook for another minute until fragrant.
- Pour the beef broth into the Dutch oven.
- Add the red wine when using.
- Scrape the bottom of the pot with a wooden spoon to release the browned pieces.
- Stir in the chopped thyme and rosemary.
- Return the beef and any accumulated juices to the Dutch oven.
- Place the roast on top of the onions.
- Bring the cooking liquid to a gentle simmer.
- Cover the Dutch oven with its lid.
- Transfer the Dutch oven to the preheated oven.
- Braise for 2½ to 3 hours.
- Check the beef near the end of the cooking time.
- Remove the pot from the oven when the meat is fork-tender and pulls apart easily.
- Transfer the beef to a cutting board.
- Cover it loosely with aluminium foil.
- Let the beef rest for 10 minutes.
- Place the Dutch oven over medium heat on the stovetop.
- Combine the gluten-free flour and water in a small mixing bowl.
- Stir until a smooth slurry forms.
- Gradually whisk the slurry into the simmering cooking liquid.
- Simmer the gravy for approximately 5 minutes while stirring continuously.
- Cook until the gravy reaches the desired consistency.
- Taste and adjust the salt and black pepper when necessary.
- Slice or pull the rested beef into large pieces.
- Serve the beef with the onions and gravy.
Notes & Wine Advice
Serving Suggestions
Serve the beef and onion gravy with mashed potatoes, roasted potatoes, buttered noodles, or crusty bread. Roasted carrots, green beans, Brussels sprouts, or a fresh green salad provide suitable vegetable accompaniments. Spoon extra gravy over the meat immediately before serving.Recipe Notes
A three-pound chuck roast generally needs 2½ to 3 hours to become fork-tender in a conventional oven. A cooking time of only 1 to 1½ hours is usually insufficient for this cut. Test the meat with a fork and continue braising when it still feels firm.Variations
Replace the red wine with additional beef broth for an alcohol-free version. Add mushrooms, carrots, celery, or parsnips to the onions. Worcestershire sauce or tomato paste can add further depth. Regular all-purpose flour can replace gluten-free flour when dietary restrictions do not apply.Storage
Refrigerate leftover beef and gravy together in an airtight container for up to three days. Keeping the meat in the gravy prevents it from drying out. Reheat gently in a covered saucepan or Dutch oven and add a little broth if the gravy becomes too thick.Wine Advice
A full-bodied Cabernet Sauvignon complements the rich beef and savoury onion gravy. A peppery Syrah/Shiraz is another suitable choice, especially when rosemary and black pepper are prominent.Nutrition values
Serving: 1 portion beef with onion gravy | Calories: 590 kcal | Carbohydrates: 15 g | Protein: 45 g | Fat: 37 g | Saturated Fat: 13 g | Sodium: 690 mg | Sugar: 4 g