Ingredients
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3 lb boneless beef chuck roast
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1/2 tsp fine sea salt
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1/2 tsp freshly ground black pepper
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1 tbsp extra virgin olive oil
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3 lbs yellow onions (about 8 medium to large)
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2 cloves garlic, minced
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1 tbsp maple syrup or brown sugar
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1 tbsp all-purpose flour or gluten-free all-purpose flour
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2 tbsp extra virgin olive oil
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1/2 tsp fine sea salt
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1/2 tsp freshly ground black pepper
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1 cup red apple vinegar or extra beef stock
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2 1/2 cups beef stock
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1 sprig rosemary
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1 bay leaf
Instructions
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Pat the beef dry and season with 1/2 tsp salt and 1/2 tsp pepper.
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Heat 1 tbsp olive oil in a large pot or Dutch oven. Sear the beef 4–5 minutes per side until browned. Remove and set aside.
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Slice onions thinly. In the same pot, heat 2 tbsp olive oil, add onions, 1/2 tsp salt, and 1/2 tsp pepper. Cook over medium heat until golden and soft, about 25–30 minutes. Add garlic and maple syrup in the last few minutes.
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Sprinkle 1 tbsp flour over onions and cook 1–2 minutes.
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Deglaze the pot with 1 cup red apple vinegar or extra beef stock, scraping up browned bits.
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Return beef to the pot. Add 2 1/2 cups beef stock, rosemary, and bay leaf. Bring to a gentle simmer.
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Cover and cook on low heat 3–3.5 hours until beef is fork-tender. Check liquid occasionally and add stock if needed.
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Optional: Add vegetables like carrots or potatoes in the last hour for a complete one-pot meal.
Notes
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For a richer sauce, reduce stock slightly before serving.
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Dish tastes even better the next day as flavors meld.
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Can substitute turkey bacon for extra savory flavor.
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Use gluten-free flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 195 minutes