Beef Essentials: Sunday Dinner Onion Gravy Roast

Andy Anderson !


This is a fun roast to put together, stick in the oven, and forget about until it’s ready. The ingredients are straight forward, and the results are absolutely, lip-smacking amazing.

The two stars of this recipe are the roast (of course), and that onion gravy. So yummy.

The next time you’re in the mood for a nice roast, you just might want to check this one out.

FYI: If you feel you can afford the time, you can place this recipe into a slow cooker on low for about 9 - 11 hours.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

4 - 6
25 Min
2 Hr 30 Min



  • 2 - 3 lb
    beef chuck roast

  • 3 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 3 clove
    garlic, thinly sliced
  • 2 medium
    yellow onions, peeled, cut pole-to-pole and thickly sliced
  • 2 1/2 c
    chicken stock, not broth
  • 1 Tbsp
    brown mustard, i prefer grey poupon
  • 1 Tbsp
    real maple syrup

  • 1 Tbsp
    balsamic vinegar
  • 1 tsp
    paprika, sweet or hot, your choice
  • 1 tsp
    ground cumin
  • 1 pinch
    cayenne, optional

  • ·
    kosher salt, to taste
  • ·
    black pepper, freshly ground, to taste

How to Make Beef Essentials: Sunday Dinner Onion Gravy Roast


  2. Chef’s Note: Acceptable roasts for this dish are: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. You could try other cuts of beef; however, you may have to vary the cooking time to achieve tender results.
  3. Gather your ingredients.
  4. Thinly slice the garlic.
  5. Thickly slice the onions.
  6. Sprinkle the roast with salt and pepper, and reserve.
  7. Add the oil and butter to a large Dutch oven, or heavy-bottomed pot, over medium to medium-high heat.
  8. Chef’s Note: This pot should have a tight-fitting lid.
  9. Add the sliced garlic.
  10. Cook until the garlic begins to turn golden, about 2 – 3 minutes.
  11. Remove the garlic with a slotted spoon, and reserve.
  12. Add the roast and sear to a golden brown on all sides, about 6 – 8 minutes per side.
  13. Chef’s Note: By searing the roast you are permeating it with yummy garlic infused oil and butter. Oh, be still my beating heart.
  14. Remove from pot and reserve.
  15. Place a rack in the middle position, and preheat the oven to 275f (135c).
  16. Add the onions to the pot.
  17. Stir and cook until they soften, about 4 – 6 minutes.
  18. Mix the vinegar, mustard, syrup, paprika, and cumin with the chicken stock.
  19. Chef’s Tip: Season the liquid with a bit of salt and pepper, and optional cayenne, to taste.
  20. Add the liquid to the pot with the onions.
  21. Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), that may have formed on the bottom of the pot.
  22. Chef’s Note: Those fonds that form on the bottom of the pot are totally yummy flavor bits. OH YEAH.
  23. Return the garlic slices, and the roast to the pot.
  24. Cover and place in the preheated oven until fork tender, about 2 – 3 hours.
  25. Chef’s Note: There is a fine line between tender and juicy, and dry and tough.

    If you keep cooking the beef after the collagen melts into the sauce, you will have a tough stringy piece of meat.

    So, after about 2 hours, start checking the roast, and stop cooking when it’s fork tender and juicy.
  27. Thickly slice or cut into chunks, and serve with your favorite sides… how about noodles, mashed taters, and/or rice. And don’t forget to drizzle on some of that yummy onion gravy. Enjoy.
  28. Keep the faith, and keep cooking.

Printable Recipe Card

About Beef Essentials: Sunday Dinner Onion Gravy Roast

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Wheat Free Soy Free

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