Country Chuck Roast with Onion Gravy
Sink into the comforting flavors of Country Chuck Roast with Onion Gravy, a classic dish that embodies hearty home-cooked goodness. This slow-cooked recipe begins with a tender, well-seasoned chuck roast seared to golden perfection, then braised in a rich, aromatic onion gravy made with caramelized onions, beef stock, and a hint of Worcestershire sauce. Fresh thyme and a bay leaf infuse earthy flavors throughout the dish, while a finishing touch of butter adds velvety richness to the gravy. Perfectly suited for weekend dinners or special family gatherings, this one-pot meal pairs beautifully with creamy mashed potatoes, roasted vegetables, or a slice of crusty bread. With minimal prep time and a melt-in-your-mouth result, this savory roast guarantees to bring warmth and comfort to your table.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 large Yellow onions
- 3 cups Beef stock
- 2 tablespoons All-purpose flour
- 1 tablespoon Worcestershire sauce
- 3 sprigs Fresh thyme
- 1 Bay leaf
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 325°F (160°C).
Season the chuck roast generously on all sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on all sides until browned, about 4-5 minutes per side. Set the roast aside on a plate.
Slice the yellow onions into thin rings and add them to the Dutch oven. Sauté the onions in the leftover drippings, stirring occasionally, until softened and caramelized, about 8-10 minutes.
Sprinkle the all-purpose flour over the onions and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef stock while stirring, ensuring there are no lumps. Add the Worcestershire sauce, fresh thyme sprigs, and bay leaf to the mixture.
Return the seared chuck roast to the Dutch oven, nestling it into the onion mixture. Spoon some of the onions and liquid over the roast.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the roast is fork-tender.
Once the roast is done, remove it from the Dutch oven and place it on a serving platter. Tent with foil to keep warm.
Discard the thyme sprigs and bay leaf from the onion mixture. If desired, stir in the unsalted butter for a richer gravy.
Slice the chuck roast and serve with the onion gravy spooned over the top. Pair with mashed potatoes, steamed vegetables, or crusty bread for a comforting meal.
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 12798 mg | 556% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.6 g | ||
| Protein | 367.9 g | 736% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 339 mg | 26% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 5240 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
