Ingredients
Scale
- 3 pounds beef chuck roast
- 2 cups onions, sliced
- 1 cup beef broth
- 1/2 cup French onion dip
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season the roast with salt and pepper, then brown it on all sides in the Dutch oven.
- Remove the roast and set aside. Add sliced onions to the pot and sauté until caramelized.
- Stir in garlic and thyme, cooking for an additional minute.
- Return the roast to the pot, adding beef broth, French onion dip, and Worcestershire sauce.
- Cover and transfer to the oven, cooking for 3-4 hours until the meat is tender.
- Remove the roast from the oven and let it rest before slicing.
- Serve with the onion and broth mixture poured over the top.
Notes
- For extra flavor, marinate the roast overnight.
- This dish pairs well with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven
- Cuisine: French
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg