Cowboy Chuck Roast with Onion Gravy
Saddle up for a hearty, flavor-packed dinner with this Cowboy Chuck Roast with Onion Gravy! This recipe transforms a humble 3-pound chuck roast into a tender, melt-in-your-mouth dish infused with robust seasonings like garlic, paprika, and black pepper. The roast is slow-cooked to perfection in a rich onion gravy made with caramelized onions, beef broth, and a splash of Worcestershire sauce, all enhanced with fragrant thyme. Perfect for cool evenings, this dish is both rustic and comforting, making it an ideal centerpiece for your family table. Serve it with buttery mashed potatoes, crumbly cornbread, or roasted vegetables for a truly satisfying cowboy-inspired feast. With its combination of savory flavors, fall-apart texture, and versatile serving options, this recipe will quickly become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 fresh thyme sprigs
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry with paper towels, then season both sides evenly with salt, black pepper, garlic powder, and paprika.
Dredge the roast lightly in flour, ensuring all sides are coated but shaking off any excess.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the skillet and set aside.
Reduce the heat to medium and add the sliced onions to the skillet. Cook, stirring occasionally, until the onions soften and start to caramelize, about 8-10 minutes.
Stir in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to deglaze and release any browned bits. Bring the mixture to a simmer.
Return the roast to the skillet, nestling it into the onion mixture. Add the thyme sprigs on top.
Cover the skillet or Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Let the roast cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
Once cooked, remove the roast from the skillet and let it rest for 10 minutes before slicing or shredding.
While the roast rests, finish the onion gravy. Place the skillet back on the stovetop over medium heat and stir in the butter. Cook until the gravy thickens slightly, about 3-5 minutes.
Serve the chuck roast generously topped with the onion gravy. Pair with mashed potatoes, cornbread, or roasted vegetables for a complete cowboy-inspired meal.
Nutrition Facts
Calories |
3837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.4 g | 303% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 12120 mg | 527% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 22.6 g | ||
| Protein | 367.4 g | 735% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 388 mg | 30% | |
| Iron | 49.9 mg | 277% | |
| Potassium | 5513 mg | 117% | |
*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.
