Savory Beer-Braised Chuck Roast with Caramelized Onions
Indulge in the rich, comforting flavors of this Savory Beer-Braised Chuck Roast with Caramelized Onions, inspired by classic slow-cooked dishes. This recipe transforms a humble chuck roast into a tender and succulent centerpiece, infused with the boldness of pilsner-style beer and the tang of red wine vinegar. After a leisurely braise, the result is a mouthwatering dish that's perfect for cozy family dinners or meal prepping for the week. The onions become wonderfully sweet and caramelized, enhancing each bite of flavorful beef. Pair with buttery mashed potatoes or hearty egg noodles to soak up every bit of the delicious sauce. Perfectly suited for making ahead, the flavors continue to deepen and develop when chilled overnight.
8
Servings
437
Calories
6
Ingredients
Ingredients
Onions
3 lbs (halved lengthwise, then sliced lengthwise 1/4 inch thick)
Boneless beef chuck roast
1 (5 lb) (tied)
Vegetable oil
2 tablespoons (divided)
Turkish bay leaves
2 (or 1 California bay leaf)
Pilsner-style beer
2 (12 ounce) bottles (e.g., Budweiser)
Red wine vinegar
2 tablespoons
Instructions
1
1. Begin by patting the beef roast dry with paper towels. Season it generously all over with 2 1/2 teaspoons of salt and 1 teaspoon of freshly cracked black pepper.
2
2. In a heavy 5-to-6-quart pot, heat 1 tablespoon of vegetable oil over medium-high heat until it shimmers. Carefully add the seasoned roast and brown it on all sides, about 15 minutes in total. Once nicely browned, transfer the roast to a plate and set aside.
3
3. In the same pot, add the remaining tablespoon of oil along with the sliced onions and bay leaves. Sprinkle with 1/2 teaspoon of salt. Cook the onions, stirring occasionally and scraping the fond from the bottom of the pot, until they become well caramelized, about 25 minutes.
4
4. While the onions are cooking, preheat your oven to 350°F (175°C) with the rack positioned in the middle. Cut a round of parchment paper that fits the diameter of the pot and set aside.
5
5. Once the onions are beautifully browned, deglaze the pot by pouring in the beer and red wine vinegar, stirring to combine and scrape up any remaining brown bits. Bring the mixture to a boil.
6
6. Return the browned beef and any juices collected on the plate back into the pot. Bring the liquid to a boil once more.
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7. Place the parchment paper round directly over the surface of the liquid, then cover the pot with its lid. Transfer the pot to the preheated oven and braise for approximately 3 1/2 hours, or until the beef is very tender when pierced with a fork.
8
8. After braising, carefully remove the pot from the oven and transfer the beef to a cutting board. Allow it to rest, loosely covered, for about 20 minutes.
9
9. Once rested, remove the string from the roast and slice it against the grain. Meanwhile, skim any excess fat off the surface of the sauce and discard the bay leaves.
10
10. Serve the sliced beef with the caramelized onions and sauce spooned over the top, alongside your choice of mashed potatoes or egg noodles.
Nutrition Information
25g
Fat
22.5g
Carbs
31.25g
Protein
3.125g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Beer-Braised Chuck Roast?
It is a slow-cooked beef dish made by braising a chuck roast with pilsner beer, red wine vinegar, and caramelized onions until tender.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What cut of meat is used in this recipe?
The recipe calls for a 5-pound boneless beef chuck roast that has been tied.
What type of beer is best for braising the beef?
A pilsner-style beer, such as Budweiser, is recommended for this recipe.
How many onions do I need?
You will need 3 pounds of onions, halved and sliced lengthwise.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) with the rack in the middle position.
How long does it take to brown the beef?
Browning the roast on all sides takes approximately 15 minutes.
How long should I cook the onions?
The onions should be cooked for about 25 minutes until they are well caramelized.
How long does the beef need to braise in the oven?
The beef requires approximately 3.5 hours of braising time until it is fork-tender.
Why is parchment paper used inside the pot?
A round of parchment paper placed directly over the liquid helps regulate moisture and ensure even cooking.
What should I do with the roast after it finishes cooking?
Transfer the beef to a cutting board and let it rest, loosely covered, for about 20 minutes.
How should the beef be sliced?
Remove the string and slice the beef against the grain to ensure the most tender texture.
Can I make this dish ahead of time?
Yes, the flavors continue to deepen and develop when the dish is chilled overnight.
What are the recommended side dishes?
This roast pairs perfectly with buttery mashed potatoes or hearty egg noodles to soak up the sauce.
How many calories are in a single serving?
Each serving contains approximately 437 calories.
How much protein is in one serving?
There are 31.25 grams of protein per serving.
What is the fat content per serving?
There are 25 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 22.5 grams of carbohydrates.
How much fiber does this dish provide?
Each serving provides approximately 3.125 grams of fiber.
What kind of bay leaves should I use?
You can use 2 Turkish bay leaves or 1 California bay leaf.
How much vegetable oil is needed?
The recipe requires 2 tablespoons of vegetable oil, divided for browning the meat and the onions.
Why do I need to pat the beef dry?
Drying the beef with paper towels allows for a better sear and more effective browning in the pan.
What is the purpose of red wine vinegar in this recipe?
The vinegar adds a touch of acidity that balances the richness of the beef and the sweetness of the onions.
How much beer is required?
The recipe calls for two 12-ounce bottles of beer.
What size pot should be used for this recipe?
A heavy 5-to-6-quart pot, such as a Dutch oven, is ideal.
Do I need to remove the fat from the sauce?
Yes, it is recommended to skim any excess fat off the surface of the sauce before serving.
How much salt is used for seasoning?
The beef is seasoned with 2.5 teaspoons of salt, and the onions are seasoned with an additional 0.5 teaspoon.
What should I do with the bay leaves after cooking?
The bay leaves should be discarded before serving the dish.
How do I deglaze the pot?
After caramelizing the onions, pour in the beer and vinegar and stir to scrape up the browned bits from the bottom.
Is this recipe suitable for meal prepping?
Yes, it is excellent for meal prep as it reheats well and the flavors improve over time.