Description

What's for dinner? How about this pot roast that's much like a classic pot roast with caramelized onions in a red wine sauce. It's the perfect satisfying Sunday meal that also provides great sandwiches if you're lucky enough to have leftovers.

Ingredients

• 3 lb. boneless beef chuck roast, trimmed
• 3 t. kosher salt, divided
• 1 t. freshly ground black pepper, divided
• 3 T. olive oil, divided
• 6 large yellow onions, thinly sliced (about 12 c.)
• 4 cloves garlic, minced
• 3 T. all-purpose flour
• 1 c. dry red wine
• 2 1/2 c. low-sodium beef broth
• 5 sprigs fresh thyme, plus more for serving
• 2 dried bay leaves

Steps

1. Pat the roast dry with paper towels. Season all over with 2 t. kosher salt and 1/2 t. black pepper.
2. Heat 1 T. olive oil in a large oven-proof Dutch oven or pot over medium-high heat until shimmering. Add the roast; sear until dark golden-brown on both sides, about 4 - 5 minutes per side. Transfer to a platter.
3. Reduce heat to medium. Add the remaining olive oil, onions, and the remaining salt and pepper; stir well. Cover; cook undisturbed for 5 minutes. Uncover; stir; cover; cook for 5 more minutes.