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Ingredients
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(1) Chuck Roast
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(1 TBSP) Salt
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(1/2 tsp) Black pepper
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(6) Large onions, thinly sliced
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(6) Cloves of garlic, crushed
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(2 TBSP) Olive oil
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(2 TBSP) Butter
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(3 TBSP) Flour
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(1 C) Red wine
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(2 1/2 C) Beef stock or broth
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(1 tsp.) Dried thyme
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(1) Dried bay leaf
Directions
Heat 1 TBSP oil over medium-high heat in a large Dutch oven. Season both sides of the roast with salt and pepper.When the oil is hot, sear the roast on all sides until it is deeply browned, then set it aside.Turn the heat down to medium and add the remaining 1 TBSP oil and 2 TBSP butter to the Dutch Oven. When the butter has melted, add the sliced onions to the pot along with the remaining salt and pepper, cover the pot and allow the onions to cook undisturbed for 5 minutes.Uncover the pot, give the onions a good stir, re-cover the pot and allow the onions to cook undisturbed for an additional 5 minutes.Uncover the pot, turn the heat down to low, and continue to cook the onions uncovered, stirring from time to time, until glossy and richly browned. This can take 45 minutes to 1 hour and should not be rushed. Towards the end of this cooking time, preheat the oven to 325 degrees and position the rack towards the bottom of the oven.When the onions have caramelized, add the garlic to the pot and cook and stir for 1 minute. Then add the flour and cook and stir for an additional minute.Add the red wine to the pot, raise the heat to medium-high, and bring the liquid to a simmer scraping up any browned bits from the bottom of the pot as you stir.Add the beef stock, thyme and bay leaf and return the liquid to a simmer.Add the chuck roast to the pot, spoon some of the sauce including the caramelized onions over it, cover, and place the Dutch oven in the lower third of your oven. Cook for 3 to 3 1/2 hours until the meat is tender and pulls apart with a fork.
by Suzanne Johnson
