Braised Chuck Roast Beef

Ingredients

• 4 lb (2 kg) boneless beef chuck roast or boneless beef blade roast
• 1½ tsp kosher salt
• 1 tsp freshly ground pepper
• 3 tbsp canola oil, divided
• 2 large red onions, sliced crosswise (1 inch)
• 4 sprigs fresh thyme*
• 2 bay leaves*
• 2 sprigs fresh rosemary*
• 1 cup no-salt-added beef broth
• ¼ cup red wine vinegar
• ¼ cup salted butter, chilled and cubed

Directions

1. Preheat oven to 300°F.
2. Sprinkle roast on all sides with salt and pepper.
3. Heat 2 tbsp oil in a 12 inch cast iron frypan over high heat. Sear roast until browned on all sides, about 3 – 4 minutes per side. Remove roast and set aside.
4. Reduce heat to medium-high and heat remaining 1 tbsp oil in same frypan. Add onions in a single layer. Sear onions until browned on both sides, about 3 minutes per side. Remove from heat.
5. Add thyme, bay leaves and rosemary. Pour in broth and vinegar. Return roast and any accumulated juices on top of onions in pan.
6. Bake until a meat thermometer registers 140°F, about 2 – 2½ hours.
7. Transfer roast and onions to a platter and cover with foil. Let stand for 15 minutes before carving. The internal temperature of the roast will continue to rise during standing. The final temperature should be about 145°F.
8. Meanwhile, remove and discard bay leaves, thyme and rosemary. Reserve drippings in pan.
9. To prepare jus, return frypan to high heat. Bring drippings to a simmer. Add butter and whisk just until melted. Remove from the heat.
10. Strain jus through a fine sieve and discard solids.
11. Slice roast across the grain into thin slices. Serve with roasted onions and jus.