Ingredients
Scale
- 3 pounds (about 1.4 kg) beef chuck roast, trimmed of excess fat (substitute with pork shoulder or lamb shoulder if preferred)
- 4 large onions, thinly sliced (yellow onions work best for sweetness)
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter (or olive oil for a lighter option)
- 1 cup beef broth (or vegetable broth for a lighter taste)
- 1 cup dry white wine or dry sherry (optional, can substitute with extra broth)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (to thicken the sauce)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Start by slicing your onions thinly. I remember my mum telling me that caramelising onions properly is the heart of any good French onion dish. In a large skillet or frying pan, melt the butter over medium heat.
- Add the onions and a pinch of salt to the pan. Cook slowly, stirring occasionally, until they turn a deep golden brown and become sweet and soft. This usually takes about 25 to 30 minutes. The smell will transport you straight back to my mum’s kitchen on a crisp Devon morning.
- Once the onions are beautifully caramelised, add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring well to coat. This will help thicken the sauce later on. Cook for an additional 2 minutes to remove the raw flour taste.
- Deglaze the pan with the white wine or sherry, scraping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes so the alcohol cooks off and the liquid reduces slightly.
- Transfer the onion mixture to the slow cooker. Place the roast on top of the onions.
- Pour the beef broth and Worcestershire sauce over the roast. Sprinkle with thyme leaves, add the bay leaf, and season generously with salt and pepper.
- Cover and cook on low for 8 to 10 hours, or on high for about 4 to 5 hours. The meat should be fork-tender and infused with the rich onion sauce.
- Once cooked, remove the roast and let it rest for about 10 minutes before slicing. Meanwhile, give the sauce a good stir. If it’s too thin, you can thicken it by transferring it back to the pan and simmering gently, or stirring in a little more flour mixed with cold water.
- Slice the roast against the grain and spoon the luscious onion sauce over the top. Garnish with fresh parsley if you like a splash of colour and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
