Seashells Juicy Onion Roast Beef
Savor the comforting flavors of this "Seashells Juicy Onion Roast Beef," a tender, slow-roasted beef chuck recipe that's brimming with sweet caramelized onions and aromatic herbs like thyme and rosemary. Perfectly seared for a deep, rich crust and braised in a savory beef broth, this dish stays succulent and flavorful with every bite. The golden onion and garlic-infused gravy, thickened to perfection, elevates this hearty roast to gourmet status. With just 20 minutes of prep and a low-and-slow oven technique, this recipe is ideal for Sunday dinners or special gatherings. Serve this melt-in-your-mouth roast alongside buttery mashed potatoes or crusty bread to make the most of the luscious onion gravy. If you’re looking for a show-stopping comfort food dish that's easy to make yet utterly unforgettable, this is it!
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 3 large yellow onion
- 4 medium garlic cloves
- 3 tbsp olive oil
- 2 cups beef broth
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Preheat your oven to 325°F (160°C).
Season the beef chuck roast generously on all sides with 1 tsp of salt and 1 tsp of black pepper.
In a large oven-safe pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat until shimmering.
Sear the beef roast in the pot for 3-4 minutes per side until a deep brown crust forms. Remove the beef and set it aside.
Add the remaining 1 tbsp of olive oil and unsalted butter to the pot. Once the butter is melted, add the thinly sliced yellow onions and cook for 8-10 minutes over medium heat, stirring frequently, until the onions are golden and caramelized.
Mince the garlic cloves and add them to the pot with the onions. Cook for 1 minute until fragrant.
Deglaze the pot by pouring in 1/2 cup of beef broth and scraping up any browned bits at the bottom of the pot.
Place the beef roast back into the pot with the onions. Sprinkle the dried thyme and rosemary on the beef.
Pour the remaining 1.5 cups of beef broth around the roast. Cover the pot with a tight-fitting lid or aluminum foil.
Transfer the pot to the preheated oven and roast for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Remove the pot from the oven and transfer the beef to a serving platter. Allow it to rest for 10 minutes.
Strain the cooking liquid into a medium saucepan, discarding the solids. Heat the liquid over medium heat.
In a small bowl, mix the cornstarch with 2 tbsp of water to create a slurry. Slowly whisk the slurry into the hot cooking liquid to thicken it into a gravy.
Slice or shred the beef roast and serve it with the onion gravy drizzled generously over the top. Enjoy!
Nutrition Facts
Calories |
4265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.9 g | 436% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 6170 mg | 268% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.3 g | ||
| Protein | 257.1 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 4712 mg | 100% | |
*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.
