Instructions
Step 1: Season the beef chuck roast with salt, pepper, and garlic powder. /n
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove and set aside. /n
Step 3: In the same pot, add sliced onions and cook over medium heat until deeply caramelized, about 15–20 minutes. /n
Step 4: Add minced garlic and cook for 1 minute until fragrant. /n
Step 5: Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. /n
Step 6: Stir in thyme and rosemary, then return the roast to the pot. /n
Step 7: Cover and simmer on low heat for 3–4 hours, or until the meat is tender and easily shredded. /n
Step 8: Optional: mix flour with a little water and stir into the sauce to thicken, then add butter for richness. /n
Step 9: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. This dish also freezes well for up to 3 months.
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