Wine Braised Chuck Roast with Onions
Indulge in the rich and hearty flavors of this Wine Braised Chuck Roast with Onions, a comforting one-pot recipe perfect for cozy dinners or special occasions. A perfectly seared chuck roast is slow-cooked to tender perfection in a savory blend of dry red wine, beef broth, caramelized onions, garlic, and fragrant herbs like thyme and bay leaf. The result? A melt-in-your-mouth roast infused with deep, robust flavors that pair beautifully with mashed potatoes or crusty bread to soak up the luscious braising liquid. With just 20 minutes of prep and a hands-off braise in the oven, this recipe is as effortless as it is impressive, making it a must-try for fans of hearty, slow-cooked meals.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces large yellow onions, thinly sliced
- 4 cloves garlic cloves, minced
- 1 cup dry red wine
- 2 cups beef broth
- 1 piece bay leaf
- 3 sprigs fresh thyme sprigs
- 2 tablespoons butter
Instructions
Preheat your oven to 325°F (160°C).
Pat the chuck roast dry with paper towels and season generously with kosher salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
Sear the chuck roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
Reduce the heat to medium and add butter to the Dutch oven.
Add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pan to deglaze and release any browned bits.
Allow the wine to simmer for 2-3 minutes to reduce slightly.
Return the seared roast to the pot, then pour in the beef broth. The liquid should come about halfway up the sides of the roast.
Add the bay leaf and thyme sprigs to the pot, nestling them into the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Braise for 3 hours, checking occasionally to ensure the liquid has not reduced too much. If needed, add a splash of water or broth.
Once the roast is fork-tender and easily pulls apart, remove it from the oven.
Discard the bay leaf and thyme sprigs. Skim off any excess fat from the surface of the liquid.
Serve the chuck roast with the onions and a ladle of the braising liquid. Optionally, pair with mashed potatoes or crusty bread.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 935 mg | 20% | |
*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.
