Oven Baked 3-Ingredient Church Ladies Beef and Onion Roast
The Rainy-Day Beef and Onion Roast That Makes the House Smell Cozy is a tender, savory chuck roast baked low and slow with a mountain of onions and dry onion soup mix. It creates its own rich onion gravy with almost no fuss.
Ingredients
- 1 boneless beef chuck roast 3 to 4 pounds
- 3 large yellow onions thinly sliced, about 2 to 2 1/2 pounds total
- 1 (1-ounce) packet dry onion soup mix any familiar brand is fine
Instructions
- Preheat your oven to 300°F and choose a heavy Dutch oven or oven-safe casserole dish with a tight-fitting lid that is just big enough to hold the roast comfortably.
- Peel the onions, cut them in half from root to tip, then slice them into thin half-moons so they can melt down as the roast cooks.
- Scatter about two-thirds of the sliced onions across the bottom of the casserole dish to create a moist onion bed for the roast.
- Pat the chuck roast dry with paper towels, leaving most of the fat in place, and set the roast on top of the onions.
- Sprinkle the dry onion soup mix evenly over the top of the roast, letting some fall down the sides onto the onions.
- Cover the roast with the remaining sliced onions, spreading them over the top as best you can.
- Put the lid on tightly, or place a sheet of foil over the dish before adding the lid if it has any wiggle, so the steam and onion juices stay trapped inside.
- Bake on the center rack, covered and mostly undisturbed, for 3 to 3 1/2 hours for a 3-pound roast or 3 1/2 to 4 hours for a 4-pound roast, until a fork slides in and the meat pulls apart easily.
- About halfway through cooking, carefully remove the lid, spoon some onion juices over the top of the roast, and cover it again; this step is optional but helps keep the top moist.
- When the beef is fork-tender, remove the dish from the oven and let it sit for a few minutes, then slice across the grain for neater portions or shred it with two forks right in the dish.
- Stir the soft onions into the pan juices to make a loose, rich gravy, taste before adding any salt, skim off excess fat if desired, and serve the beef with plenty of onions and gravy.
Notes
Store leftovers in shallow containers with plenty of onions and juices spooned over the beef, refrigerate within two hours, and keep for 3 to 4 days. Reheat covered in a 300°F oven until hot, or microwave smaller portions gently with gravy on top, adding a spoonful of water if needed; portions can also be frozen with onions and juices.
Nutrition
Calories: 515kcal
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