Ingredients
Method
- Preheat oven to 325°F. Pat the chuck roast completely dry with paper towels. Season generously on all sides with 1 teaspoon salt and 1 teaspoon black pepper. Lightly dust both sides with 3 tablespoons all-purpose flour.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the beef roast for 4-5 minutes per side without moving it, until a deep golden-brown crust forms on all sides. Remove beef from the pot and set aside on a plate.
- Reduce heat to medium. Add 2 tablespoons butter to the same pot. Add the sliced onions and cook, stirring occasionally, for 10-12 minutes until very soft and just beginning to turn golden.
- Add the minced garlic and cook for 1 minute. Add 2 tablespoons tomato paste and stir into the onion mixture, cooking for 2 minutes.
- Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce. Scrape up any browned bits from the bottom of the pot. Add 1 teaspoon dried thyme and 2 bay leaves. Stir to combine.
- Nestle the seared beef roast back into the pot. The braising liquid should come at least halfway up the sides of the meat. Bring to a gentle simmer.
- Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, turning the roast once halfway through, until the beef is completely fork-tender and falling apart.
- Remove and discard the bay leaves. Carefully transfer the roast to a cutting board and use two forks to pull the beef apart into large, rustic chunks.
- Return the shredded beef to the pot with the onions and gravy. Stir gently to combine. Taste and adjust salt and pepper as needed.
- Serve over egg noodles or mashed potatoes and garnish with fresh parsley. Enjoy!
Nutrition
Notes
Make it ahead: This roast tastes even better the next day! Braise it completely, let it cool, cover and refrigerate overnight. Reheat gently on the stovetop over low heat with a splash of beef broth until warmed through.
Slow cooker option: After searing the beef and softening the onions, transfer everything to a 5-6 quart slow cooker. Cook on low for 7-8 hours until fall-apart tender. Do not cook on high.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Cover well to protect against freezer burn.