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Slow Roasted Onion Gravy Beef Roast

This slow roasted onion gravy beef roast is not only easy to make, but it also brings a cozy, comforting vibe to any gathering—perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Roast
  • 3 to 4 lb beef roast Chuck or brisket works wonderfully for this recipe.
  • 4 large onions Sliced; they caramelize beautifully and add sweetness to the dish.
  • 4 cloves garlic Minced; they bring a lovely depth of flavor.
  • 2 cups beef broth This adds moisture and richness.
  • 1 cup red wine Optional; enhances the gravy.
  • 2 tbsp olive oil For sautéing the onions.
  • 2 tbsp Worcestershire sauce A must for that umami flavor!
  • 2 tsp dried thyme Adds a lovely herbal note.
  • 1 tsp salt To taste.
  • 1 tsp black pepper For a little kick.
For Garnish
  • fresh parsley

Equipment

  • Large Skillet
  • Large Roasting Pan

Method
 

  1. Step 1: Preheat the oven to 300°F (150°C).
  2. Step 2: In a large skillet, heat olive oil over medium heat. Sauté sliced onions until caramelized, about 15-20 minutes. Add minced garlic and cook for an additional 2 minutes.
  3. Step 3: In a large roasting pan, place the beef roast. Season with salt, pepper, and dried thyme. Pour Worcestershire sauce over the roast.
  4. Step 4: Spread the caramelized onions and garlic over the top of the roast.
  5. Step 5: Pour in the beef broth and red wine (if using) around the roast.
  6. Step 6: Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven.
  7. Step 7: Roast for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
  8. Step 8: Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
  9. Step 9: Serve slices of the roast with the onion gravy and garnish with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven. You can also freeze the roast and gravy for up to 3 months—just make sure to label it with the date!