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Chuck Full of Flavor

Slow-Braised Chuck Roast with Caramelized Onions, Mushrooms, and A1 Glaze

3 hours
Serves 6
DinnerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

Classic American comfort meets umami science: this hearty braise transforms humble chuck roast with layers of flavor from caramelized onions, earthy mushrooms, and a thick, tangy A1 glaze. Expect a crash course in the magic of fond and how to coax out the deepest flavors from basic ingredients.

Equipment needed
  • Dutch oven

Ingredients

Yield
6

Instructions

  1. 01
    Preheat your oven to 325 F.
  2. 02
    Pat the chuck roast dry and season it all over with kosher salt and black pepper.
  3. 03
    In a large Dutch oven over medium-high heat, add the vegetable oil. Sear the roast until browned on all sides, 4–5 minutes per side. Transfer the roast to a plate.
  4. 04
    Lower the heat to medium. Add the sliced onions and cook, stirring frequently, until deeply golden and caramelized, about 12–15 minutes.
  5. 05
    Stir in the mushrooms and cook until they've released their moisture and are beginning to brown, about 8 minutes.
  6. 06
    Add the minced garlic and cook for 1 minute until fragrant.
  7. 07
    Pour in the beef broth and, using a wooden spoon, scrape up all those browned bits from the bottom of the pot.
  8. 08
    Return the roast to the pot, nestling it into the broth and vegetables. Add the thyme sprigs and Worcestershire sauce.
  9. 09
    Cover and transfer to the oven. Braise for 2 to 2 1/2 hours, until the meat is fork-tender.
  10. 10
    Remove the roast and tent with foil. Discard thyme sprigs. Place the Dutch oven over medium heat and simmer the braising liquid for 5 minutes to reduce slightly.
  11. 11
    Stir in the A1 sauce and unsalted butter, whisking until glossy.
  12. 12
    Slice the roast across the grain and return to the pot, spooning onions, mushrooms, and plenty of glaze over the top.
  13. 13
    Serve hot, with extra sauce on the side. Season with additional salt and pepper if needed.

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