Ingredients
Scale
- 3 pounds boneless chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup French onion soup
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 sprigs fresh parsley, for garnish
Instructions
- Preheat oven to 325°F (163°C).
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Season the chuck roast with salt and pepper, then brown it on all sides in the pot.
- Remove the roast and add sliced onions, cooking until caramelized.
- Add minced garlic and cook for an additional minute.
- Return the roast to the pot and pour in the beef broth and French onion soup.
- Sprinkle thyme over the top.
- Cover and braise in the oven for 3 to 4 hours, or until the meat is tender.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, marinate the roast overnight.
- Serve with crusty bread to soak up the juices.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braised
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg