3-4 pounds beef chuck roast
2 tablespoons olive oil
2 large onions, thinly sliced
1 packet onion soup mix
2 cups beef broth
2 tablespoons Worcestershire sauce
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)
Directions
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large cast iron skillet over medium-high heat.
Season the beef chuck roast generously with salt and pepper.
Sear the roast in the hot skillet until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
In the same skillet, add the sliced onions and cook until they are caramelized and golden brown, about 10 minutes.
Stir in the onion soup mix, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
Return the roast to the skillet, spooning some of the onion mixture over the top.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Roast for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove from oven and let rest for a few minutes before serving. Garnish with fresh thyme or parsley if desired.
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Variations & Tips
For a different flavor profile, try adding a splash of red wine to the broth mixture. If you have picky eaters, you can blend the onions into the sauce for a smoother texture. For a complete one-pot meal, add carrots and potatoes to the skillet during the last hour of cooking. If you prefer a thicker sauce, remove the roast after cooking and simmer the sauce on the stovetop until it reduces to your desired consistency.
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