Classic Chuck Roast with Onion Gravy
A tender chuck roast braised with onions and thyme, served with a rich onion gravy.
Equipment
- Slow Cooker or Dutch Oven
Ingredients
Main Ingredients
- 2.5 pound chuck roast
- 5 whole onions, thinly sliced
- 6 sprigs fresh thyme or 1 1/2 tsp dried thyme leaves
- 2 tablespoon Worcestershire sauce
- 3.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 3 cup beef stock
- 3 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoon cornstarch + 3 tbsp water mixed for gravy
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season both sides of the chuck roast with half of the salt and pepper. Sear the roast for 4-5 minutes on each side until golden brown. Remove from heat and transfer to the slow cooker or Dutch oven.
- Add the sliced onions, minced garlic, thyme, Worcestershire sauce, beef stock, and the remaining salt and pepper to the slow cooker or Dutch oven.
- Cover and cook on low for 8-10 hours in the slow cooker, or preheat the oven to 325°F (163°C) and cover the Dutch oven to cook for 3-5 hours, or until the roast is fork-tender.
- Remove the roast from the slow cooker or Dutch oven. Increase the heat to high (slow cooker) or medium (stovetop). Mix the cornstarch and water in a small bowl to create a slurry, then stir into the cooking liquid. Stir the gravy until it thickens, about 10 minutes.
- Shred or slice the roast and serve with the thickened gravy. Enjoy!
Notes
For a richer flavor, you can add a splash of red wine to the gravy before thickening. No alcoholic drinks allowed, please substitute with a non-alcoholic option.