Description
A comforting, slow-cooked pot roast infused with rich French onion flavors and earthy mushrooms, perfect for a cozy dinner.
Ingredients
- 3 lbs beef chuck roast
- 2 large yellow onions, thinly sliced
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup dry red wine
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
Instructions
- Preheat oven to 325°F (165°C). Season beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add sliced onions and cook until caramelized, about 10-12 minutes, stirring occasionally.
- Add mushrooms and garlic, cooking for another 5 minutes until mushrooms soften.
- Pour in beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the bottom.
- Return roast to pot, add thyme and bay leaves, and bring to a simmer. Cover and transfer to preheated oven.
- Cook for 3-3.5 hours until beef is tender. Remove bay leaves before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American