Ingredients
- 3 lbs (1.3 kg) beef chuck roast
- 2 tablespoons olive oil
- Salt & black pepper (to taste)
- 3 large onions (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon butter
- 1 tablespoon flour (optional, for thicker gravy)
- 1 cup beef broth
- ½ cup dry white wine (or extra broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1½ cups shredded mozzarella or Swiss cheese
- Fresh parsley (for garnish)
👩🍳 Step-by-Step Instructions
1️⃣ Preheat Oven
Preheat to 325°F (165°C).
2️⃣ Sear the Roast
Season roast generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
3️⃣ Caramelize the Onions
In the same pot, add butter and sliced onions.
Cook on medium-low heat for 15–20 minutes until deeply golden and soft.
Add garlic and cook 1 minute.
4️⃣ Build the Flavor
Sprinkle flour (if using) and stir.
Add wine and scrape up browned bits.
Pour in beef broth, thyme, and bay leaf.
5️⃣ Slow Cook
Return roast to the pot.
Cover and bake for 3–4 hours until fork-tender.
6️⃣ Add Cheese Finish
Remove lid, sprinkle cheese over the top.
Bake uncovered for 5–10 minutes until melted and bubbly.
7️⃣ Rest & Serve
Let rest 10 minutes. Garnish with parsley and serve with the rich onion gravy.
🍽 Serving Ideas
- Mashed potatoes
- Crusty bread
- Buttered egg noodles
- Roasted vegetables
